Name: Chicken Stir Fry with Rice Noodles Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 150 – 180 g / 5 – 6 oz chicken breast, cut into thin strips; 1 tsp cornflour / cornstarch (optional); 1 tsp oil (peanut, vegetable, canola) (optional); 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 vinegar; 1/4 tsp white pepper (or black pepper); 3 tbsp water; 100 g / 3.5 oz dried rice noodles (No 1 type); 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 and leaves separated; 1/2 red capsicum / bell pepper, sliced; 1 carrot, peeled, cut in half lengthwise and sliced diagonally; 5 – 7 mushrooms, sliced; Sesame seeds (optional, for garnish); Finely sliced green onions / scallions (optional, for garnish)

Jump to Recipe· 3.9 from 3 reviews

If you are searching for a quick, vibrant, and flavor-packed dish, this Chicken Stir Fry with Rice Noodles Recipe is just the answer. Bursting with colorful veggies and tender strips of chicken, all perfectly tossed with delicate rice noodles and an irresistible savory sauce, this meal is a celebration of textures and tastes. What makes it really shine is how quickly it comes together, making it ideal for busy weeknights or spontaneous dinner plans. The beautiful balance of crunchy vegetables, succulent chicken, and soft noodles all soaked in a tangy, slightly sweet stir fry sauce is simply unbeatable. Get ready to fall in love with this easy and nourishing recipe that feels fresh and satisfying every single time.

Ingredients You’ll Need

A white rectangular dish holds five neat rows of fresh vegetables arranged side by side on a white marbled surface. At the back, there is a layer of pale sliced onions with slightly curved shapes, followed by bright orange carrot sticks cut into thin, long strips. In the middle lies a pile of green celery sticks, showing a smooth texture and fresh look. Next to the celery, there is a row of white button mushroom slices with light brown gills visible. At the front, a layer of large, dark green spinach leaves is placed, showing their crinkled veins and rich color. The dish looks fresh and colorful, filled with different layers of raw vegetables, photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a key role, from the tender chicken strips to the flavorful sauce and crisp veggies. The list is straightforward, making it easy to gather everything you need without fuss, and each component enhances the dish’s wonderful texture, aroma, and depth of flavor.

150 – 180 g chicken breast: Thinly sliced for quick cooking and a tender bite.
1 tsp cornflour (optional): Helps keep the chicken juicy and adds a light coating.
1 tsp peanut, vegetable, or canola oil (optional): For stir-frying with a neutral taste.
2 tbsp oyster sauce (or Hoisin): Brings umami richness and a slight sweetness.
1 tbsp dark soy sauce: Adds depth and a touch of saltiness.
1/2 tsp sesame oil: Infuses the recipe with a warm, nutty aroma.
1/2 tsp sugar (optional): Balances the savory edges of the sauce.
1 1/2 tbsp vinegar: Provides a gentle tang for brightness.
1/4 tsp white or black pepper: A mild hint of heat that wakes up the flavors.
3 tbsp water: To thin out the sauce and create that perfect coating.
100 g dried rice noodles: Soft, delicate noodles that soak up all the yummy sauce.
1 tbsp oil: For cooking the aromatics and veggies effortlessly.
1 garlic clove, finely chopped: For a fragrant, savory foundation.
1 small onion, sliced: Adds sweetness and texture.
1/2 bunch choy sum or other Asian greens: A vibrant, leafy crunch.
1/2 red capsicum, sliced: Colorful and crisp for fresh sweetness.
1 carrot, sliced diagonally: Adds a lovely crunch and bright hue.
5 – 7 mushrooms, sliced: Earthy notes and silky texture.
Sesame seeds and sliced green onions (optional): Perfect garnishes to elevate the dish visually and flavor-wise.

How to Make Chicken Stir Fry with Rice Noodles Recipe

Step 1: Prepare the Chicken

Start by combining the chicken strips with cornflour and oil in a bowl. This simple step is a secret to keeping the chicken juicy and tender during the quick stir fry, and it also helps the sauce stick perfectly to each piece.

Step 2: Mix the Sauce

Whisk together the oyster sauce, dark soy sauce, sesame oil, sugar, vinegar, pepper, and water in a separate bowl. This sauce is the heart of your Chicken Stir Fry with Rice Noodles Recipe, delivering layers of savory, slightly tangy flavors that tie everything together deliciously.

Step 3: Prepare Noodles and Vegetables

Just before cooking, soak your dried rice noodles in hot water following the package instructions until tender, then drain. Quickly prep your garlic, onion, choy sum, capsicum, carrot, and mushrooms so everything is ready to go — stir fries move fast, so being organized is key!

Step 4: Cook the Aromatics and Chicken

Heat oil in a wok or large skillet over high heat. Add garlic and onion and stir fry for 30 seconds until fragrant and just starting to soften. Then add your chicken strips and cook for about one minute or until the chicken loses its pinkness and turns white. Quick cooking is essential here to keep the chicken juicy and tender.

Step 5: Add the Veggies

Now, toss in the carrot, choy sum stems, and capsicum. Stir fry for around one minute to maintain that slight crunch which gives the dish such wonderful texture. Follow with mushrooms, cooking for an additional 30 seconds so they soften without becoming mushy.

Step 6: Combine Noodles and Sauce

Finally, add the soaked rice noodles, choy sum leaves, and pour over your sauce mixture. Toss everything gently for about one minute until the leaves wilt perfectly and the sauce slightly thickens to coat the noodles and veggies. Be careful not to overcook—the noodles should stay tender without breaking apart.

Step 7: Garnish and Serve Immediately

Sprinkle with sesame seeds and sliced green onions for a fresh finish. Serve your Chicken Stir Fry with Rice Noodles Recipe straight from the pan to enjoy it at its best, hot and full of vibrant flavors.

How to Serve Chicken Stir Fry with Rice Noodles Recipe

The image shows a large dark stir-fry pan filled with a colorful noodle dish. At the bottom, there are light brown thin noodles tangled together. Mixed in are bright green leafy vegetables and chopped light green spring onions scattered on top. Orange carrot slices and small red pepper strips add bright color. There are also light beige pieces of cooked chicken and small brown mushroom slices mixed in. The noodles and ingredients have a shiny texture from sauce. A wooden spoon is placed inside the pan, stirring the food. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of toasted sesame seeds and finely sliced green onions enhances both the look and taste of your dish. They add a satisfying crunch and a burst of fresh herbaceous flavor that complements the warm stir fry beautifully.

Side Dishes

This recipe stands tall on its own, but you can round out your meal with simple sides like steamed dumplings, a fresh cucumber salad, or even a light miso soup. These pairings keep the meal balanced without overshadowing the beloved chicken stir fry.

Creative Ways to Present

For a fun twist, serve your stir fry in individual lettuce cups or pack it into banh mi-style sandwiches with crunchy pickled veggies. Presentation can make a simple meal feel extra special and highlight the dish’s versatility.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let them cool completely before transferring to an airtight container. Store in the fridge for up to 2 days, keeping in mind that the noodles may absorb more sauce and become softer over time.

Freezing

This dish is best enjoyed fresh, but you can freeze leftovers in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating. Rice noodles may become a bit softer after freezing, but the flavors will still be delightful.

Reheating

To reheat, gently warm on the stove over low to medium heat with a splash of water or broth to loosen the sauce if it has thickened. Avoid microwaving for too long to prevent the noodles from turning mushy and the chicken from drying out.

FAQs

Can I use other types of noodles instead of rice noodles?

Absolutely! While rice noodles are traditional and absorb the sauce beautifully, you can swap in egg noodles, soba, or even spaghetti in a pinch. Just cook according to package instructions and adjust timing accordingly.

What vegetables work best in this stir fry?

Asian greens like choy sum or bok choy, along with bell peppers, carrots, and mushrooms, make fantastic choices. Feel free to add snap peas, broccoli, or baby corn depending on what you have on hand for extra crunch and color.

Is the sauce recipe adjustable for dietary restrictions?

Yes! You can use gluten-free soy sauce for a gluten-free option and reduce or omit sugar if you prefer less sweetness. Hoisin sauce is a good substitute for oyster sauce if you want to avoid shellfish.

How do I prevent the noodles from clumping?

Soaking the rice noodles until just tender and draining well helps. Tossing them in a little oil before mixing into the stir fry can also keep them from sticking together as you cook.

Can this recipe be made vegetarian?

Definitely. Swap chicken for tofu or tempeh, and use vegetarian oyster sauce or soy sauce. Load up on the vegetables and follow the same steps for a delicious meat-free option that still bursts with flavor.

Final Thoughts

I truly hope you enjoy making and eating this Chicken Stir Fry with Rice Noodles Recipe as much as I do. It’s a go-to for a reason—fast, easy, and incredibly satisfying. Plus, its vibrant colors and bold flavors make it a joyful dish to share with friends or family anytime you crave something wholesome and delicious. Don’t hesitate to experiment with whatever veggies or noodles you have on hand to make it your own!