If you are on the hunt for a vibrant, flavorful meal that bursts with Asian-inspired goodness, look no further than this Chicken Stir Fry with Rice Noodles Recipe. This dish captures the perfect harmony of tender chicken strips, silky rice noodles, and crisp, colorful vegetables all coated in a luscious savory sauce. It’s quick to whip up yet satisfyingly rich, making it an ideal choice whether you’re craving a weeknight dinner or wanting to impress friends with a homemade Asian feast. Every bite delivers a delightful mix of textures and tastes that will have you coming back for seconds.
Ingredients You’ll Need
The beauty of this Chicken Stir Fry with Rice Noodles Recipe lies in how a handful of simple, fresh ingredients come together to create a spectacular dish. Each element has its own role—from the punchy oyster sauce to the crunchy vegetables—ensuring a taste experience that is balanced, colorful, and deeply satisfying.
- 150 – 180 g/5 – 6 oz chicken breast, cut into thin strips: Choose fresh chicken breast for tender, quick-cooking protein.
- 1 tsp cornflour / cornstarch (optional): Helps give the chicken a light coating, locking in moisture and giving a silky texture when cooked.
- 1 tsp oil (peanut, vegetable, canola) (optional): Used to marinate chicken slightly and prevent sticking during cooking.
- 2 tbsp oyster sauce (or substitute with Hoisin): Adds a rich, umami-packed depth that is quintessential in stir fries.
- 1 tbsp dark soy sauce: Provides a robust saltiness and a beautiful dark hue to the dish.
- 1/2 tsp each sesame oil, sugar (optional): Sesame oil brings a nutty aroma, while a bit of sugar balances the savory flavors.
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine) or Mirin: Introduces a subtle sweetness and complexity to the sauce.
- 1/4 tsp white pepper (or black pepper): Offers a gentle heat without overpowering the delicate flavors.
- 3 tbsp water: Used to adjust sauce consistency for perfect coating.
- 100 g/3.5 oz dried rice noodles: Silky, light noodles that soak up sauce beautifully and give the dish its signature texture.
- 1 tbsp oil: For stir frying the garlic, onions, chicken, and vegetables.
- 1 garlic clove, finely chopped: Garlic’s pungency awakens the palate and complements all other ingredients.
- 1 small onion, sliced: Adds sweetness and a touch of crunch as it cooks gently.
- 1/2 bunch choy sum or other Asian greens, stems separated from leaves: Brings freshness, vibrant green color, and a lovely mild bitterness.
- 1/2 red capsicum / bell pepper, sliced: Injects a burst of crispness and sweet flavor that’s hard to resist.
- 1 carrot, peeled, halved lengthwise and sliced on the diagonal: Adds crunch and natural sweetness.
- 5 – 7 mushrooms, sliced: Earthy mushrooms deepen the umami flavor and provide pleasing texture variation.
- Sesame seeds and finely sliced green onions/scallions (optional): Perfect finishing touches that add aroma and a little extra crunch.
How to Make Chicken Stir Fry with Rice Noodles Recipe
Step 1: Prepare the Chicken
Start by mixing your chicken strips with the cornflour and a teaspoon of oil. This simple step helps your chicken retain moisture and get that silky coating when it sizzles in the wok, making every bite juicy and tender.
Step 2: Mix the Sauce
Combine oyster sauce, dark soy sauce, sesame oil, sugar, Chinese cooking wine, white pepper, and water in a bowl. This sauce is the heart of the dish, marrying sweet, salty, and umami elements that bring everything together beautifully. If you have homemade stir fry sauce, you can substitute it to quicken the process.
Step 3: Soak the Rice Noodles
Before cooking, soak the dried rice noodles in hot water according to the package instructions until just tender. This step ensures your noodles have that perfect chewy softness and will absorb the sauce instead of becoming mushy.
Step 4: Heat the Oil and Sauté Aromatics
Heat a tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the finely chopped garlic and sliced onions, cooking for just 30 seconds to release their fragrant aroma without burning. This creates a flavorful base to build your stir fry upon.
Step 5: Cook the Chicken
Add the chicken strips to the wok and cook for about one minute or until the color changes from pink to white. Cooking quickly on high heat seals in the juices and keeps the chicken tender and flavorful.
Step 6: Toss in the Vegetables
Start adding your vegetables: first the crisp carrot slices, choy sum stems, and the red capsicum. Stir-fry these for one minute so they start to soften yet still retain their crunch. Then add the mushrooms and cook for an additional 30 seconds to bring out their earthy flavor without overcooking.
Step 7: Combine Noodles, Leaves, and Sauce
Finally, throw in your soaked noodles, choy sum leaves, and the prepared sauce. Toss everything together vigorously for about one minute, just until the leaves have wilted and the sauce clings to every component. Be careful not to toss longer than 90 seconds to avoid breaking the delicate rice noodles.
Step 8: Garnish and Serve Immediately
Once combined, sprinkle sesame seeds and finely sliced green onions on top for that extra pop of flavor and crunch. Serve immediately and enjoy the vibrant colors and wonderful textures of this dish while it’s at its best.
How to Serve Chicken Stir Fry with Rice Noodles Recipe
Garnishes
A sprinkle of toasted sesame seeds and freshly sliced green onions adds a beautiful aroma and a subtle crunch that elevates every bite. Fresh coriander or a squeeze of lime can also be wonderful additions for a bright finish.
Side Dishes
This Chicken Stir Fry with Rice Noodles Recipe stands brilliantly on its own, but pairing it with homemade spring rolls or a light Asian cucumber salad can make your meal more rounded and fun. A bowl of miso soup or steamed edamame works well too if you want some warmth or extra greens on the side.
Creative Ways to Present
Serve this dish family-style in a large colorful platter so everyone can dig in together, or take the elegant route by plating it artistically with neatly twirled noodles and staggered vegetable sections. Using banana leaves as a base adds a tropical touch and cheers up your table instantly.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Stir Fry with Rice Noodles Recipe in an airtight container in the refrigerator. It will keep well for up to 2 days without losing too much of its fresh flavor or texture.
Freezing
Freezing stir fry with rice noodles isn’t highly recommended because noodles can become mushy after thawing. If you must freeze, separate the cooked chicken and vegetables from the noodles and sauce, freeze them individually, and combine freshly cooked noodles when reheating.
Reheating
Reheat leftovers gently in a skillet or wok over medium heat with a splash of water or broth to loosen the sauce and prevent drying. Avoid microwaving as it can make noodles clump and become tough.
FAQs
Can I use other types of noodles instead of rice noodles?
Absolutely! While rice noodles are traditional and provide a light texture, you can substitute with egg noodles or even thin spaghetti in a pinch. Just adjust cooking times accordingly to avoid overcooking.
Is there a vegetarian version of this Chicken Stir Fry with Rice Noodles Recipe?
Yes, simply replace chicken with firm tofu or tempeh, and use vegetable oyster sauce or hoisin sauce instead. It’s just as flavorful and satisfying while keeping it plant-based.
Do I need Chinese cooking wine for this recipe?
Chinese cooking wine adds depth and a hint of sweetness to the dish, but if you don’t have it on hand, mirin or a dry sherry can be good substitutes. If you prefer, you can omit it altogether and adjust sauce seasoning to taste.
How spicy is this chicken stir fry?
This recipe is mild by default, focusing on umami and savory flavors. You can easily add fresh chili slices or chili flakes if you want to turn up the heat to your preference.
Can I prepare this recipe for more people?
Definitely! The ingredients scale well, so simply multiply the quantities as needed. Just be mindful to cook in batches if your wok or pan isn’t large enough to maintain high heat throughout the stir-fry process.
Final Thoughts
Sharing this Chicken Stir Fry with Rice Noodles Recipe feels like passing along a little culinary treasure that’s both accessible and deeply satisfying. It’s a dish that brightens dinner with its vibrant colors and impressive flavors, yet is wonderfully simple to create. I encourage you to give it a try soon—whether for a cozy night in or a joyful gathering—because once you taste it, it’s bound to become one of your go-to favorites.
Print
Chicken Stir Fry with Rice Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chicken Stir Fry with Rice Noodles is a quick and flavorful Asian-inspired dish featuring tender chicken breast strips sautéed with fresh vegetables and delicate rice noodles. The savory sauce, combining oyster sauce, soy sauce, and Chinese cooking wine, adds a rich umami depth. Perfect for a fast and satisfying weeknight dinner that’s ready in just 15 minutes.
Ingredients
Chicken and Marinade
- 150 – 180 g (5 – 6 oz) chicken breast, cut into thin strips
- 1 tsp cornflour/cornstarch (optional)
- 1 tsp oil (peanut, vegetable, or canola) (optional)
Sauce
- 2 tbsp oyster sauce (or substitute with Hoisin sauce)
- 1 tbsp dark soy sauce
- 1/2 tsp sesame oil (optional)
- 1/2 tsp sugar (optional)
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine) OR Mirin
- 1/4 tsp white pepper (or black pepper)
- 3 tbsp water
Noodles and Vegetables
- 100 g (3.5 oz) dried rice noodles
- 1 tbsp oil
- 1 garlic clove, finely chopped
- 1 small onion (white, brown, or yellow), sliced
- 1/2 bunch choy sum or other Asian greens, stems separated from leaves
- 1/2 red capsicum (bell pepper), sliced
- 1 carrot, peeled, cut in half lengthwise and sliced on the diagonal
- 5 – 7 mushrooms, sliced
Garnish (optional)
- Sesame seeds
- Finely sliced green onions/scallions
Instructions
- Marinate Chicken: In a bowl, combine the chicken strips with cornflour and 1 tsp oil. This helps tenderize the chicken and gives a slight coating for stir-frying.
- Prepare Sauce: In a separate bowl, mix oyster sauce, dark soy sauce, sesame oil, sugar, Chinese cooking wine, white pepper, and water. Stir well to combine the savory, sweet, and aromatic elements.
- Soak Noodles: Just before cooking, soak the dried rice noodles in hot water according to the packet directions until softened, then drain thoroughly.
- Heat Oil: Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering, to ensure quick searing.
- Sauté Aromatics: Add finely chopped garlic and sliced onion to the hot oil and cook for about 30 seconds until fragrant but not browned.
- Cook Chicken: Add marinated chicken to the wok and stir-fry for 1 minute until the chicken changes color from pink to white, indicating it is partly cooked.
- Add Hard Vegetables: Introduce carrot slices, choy sum stems, and red capsicum. Stir-fry them for 1 minute to start softening while retaining crunch.
- Add Mushrooms: Add the sliced mushrooms and cook for 30 seconds until slightly tender.
- Combine Noodles and Greens: Add the drained rice noodles, choy sum leaves, and prepared sauce to the wok. Toss everything together for 1 minute until the greens wilt and the sauce has mostly evaporated. Avoid tossing more than 1.5 minutes to prevent noodles from breaking.
- Garnish and Serve: Remove from heat, garnish with sesame seeds and finely sliced green onions, then serve immediately for best freshness and flavor.
Notes
- Cornflour is optional but helps tenderize the chicken and create a slight glaze when stir-fried.
- Dark soy sauce adds a deeper color and richer flavor; if unavailable, regular soy sauce can be used but with less quantity.
- Chinese cooking wine (Shaoxing wine) adds authentic aroma; Mirin is a good substitute for a sweeter flavor.
- Rice noodles must be soaked just until soft to prevent mushiness during stir-frying.
- Use a wok or large skillet to ensure even heat distribution and quick stir-fry.
- Choy sum or similar Asian greens add fresh flavor and texture; stems and leaves are added at different times for optimal cooking.
- Do not over-toss noodles to avoid breaking them down.
