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Rice Noodle Chicken Stir-Fry

A quick and flavorful stir-fry of tender chicken, crisp vegetables, and rice noodles in a savory sauce.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 8 oz rice noodles
  • 1 lb boneless skinless chicken breast thinly sliced
  • 2 tablespoons vegetable oil
  • 1 red bell pepper thinly sliced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • salt and pepper to taste

Instructions

  • Place the rice noodles in a bowl and soak in warm water for about 10 minutes until softened; drain and set aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the thinly sliced chicken and stir-fry for 3 to 4 minutes until nearly cooked through.
  • Add the minced garlic and ginger, then add the sliced red bell pepper, broccoli florets, and julienned carrot; stir-fry for 2 to 3 minutes until the vegetables are tender-crisp.
  • Pour in the soy sauce, oyster sauce, and sesame oil, then add the drained noodles and toss to combine.
  • Cook everything together for 2 more minutes to heat through, then season with salt and pepper to taste and serve.

Equipment

  • Large Skillet or Wok
  • Mixing Bowl
  • Cutting Board
  • Knife
  • Colander

Notes

  • Soak noodles until just pliable to avoid mushiness.
  • Slice the chicken thinly for quick, even cooking.
  • Prep all vegetables before cooking since stir-frying is fast.
  • Use low-sodium soy sauce to control saltiness.
  • Adjust sesame oil to taste as it is strongly flavored.