Name: Easy Rice Noodle Stir-Fry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 8 oz dried rice stick noodles; 2 tablespoons vegetable oil; 1 lb chicken breast, thinly sliced; 2 cups broccoli florets; 1 red bell pepper, julienned; 2 carrots, julienned; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/4 cup soy sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 1/4 cup green onions, sliced; 1 tablespoon toasted sesame seeds

Introduction

This easy rice noodle stir-fry is a quick and flavorful weeknight meal packed with tender chicken and fresh vegetables. The combination of soy sauce, sesame oil, and ginger creates a deliciously savory sauce that brings everything together. Ready in just 35 minutes, it’s perfect for a satisfying dinner any day of the week.

A white bowl filled with a layered dish starting with a base of thin, transparent glass noodles creating a delicate, glossy texture. On top, vibrant red bell pepper strips add bright color and smoothness, mixed with small pieces of scrambled golden-brown egg for a soft, slightly crumbly texture. Scattered over everything are deep green leafy vegetables and fresh green onion slices, giving a fresh and vibrant contrast. The bowl sits on a wooden board, set on a white marbled surface, with chopsticks resting behind the bowl and a small round dish with red chili flakes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz dried rice stick noodles

2 tablespoons vegetable oil

1 lb chicken breast, thinly sliced

2 cups broccoli florets

1 red bell pepper, julienned

2 carrots, julienned

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce

1 tablespoon sesame oil

1 tablespoon brown sugar

1 tablespoon rice vinegar

1/4 cup green onions, sliced

1 tablespoon toasted sesame seeds

Instructions

Step 1: Soak the rice noodles in hot water for 10 minutes until tender but still firm, then drain and set aside.

Step 2: In a small bowl, whisk together soy sauce, sesame oil, brown sugar, and rice vinegar to make the stir-fry sauce.

Step 3: Heat the vegetable oil in a large wok or skillet over high heat.

Step 4: Add the sliced chicken breast and stir-fry for 5-7 minutes until fully cooked, then remove the chicken from the pan and set aside.

Step 5: In the same pan, add broccoli, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.

Step 6: Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.

Step 7: Return the cooked chicken to the pan along with the drained rice noodles.

Step 8: Pour the prepared sauce over the mixture and toss continuously for 2-3 minutes until the noodles are well-coated and heated through.

Step 9: Garnish with sliced green onions and toasted sesame seeds before serving immediately.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu or extra vegetables like snap peas and mushrooms.

Add a splash of chili sauce or red pepper flakes for a spicy kick.

Use gluten-free soy sauce if you need a gluten-free dish.

Don’t over-soak the rice noodles; they should be tender but still firm to avoid becoming mushy during stir-frying.

FAQs

Can I use other types of noodles for this stir-fry?

Yes, you can substitute rice stick noodles with other types like flat rice noodles or even thin wheat noodles, but cooking times may vary slightly.

How can I tell when the chicken is fully cooked?

The chicken should be opaque throughout with no pink in the center and reach an internal temperature of 165°F (74°C). Cutting into a thicker piece helps check doneness.