Chicken Stir Fry with Rice Noodles (Ready in 30 Minutes)

This quick and flavorful chicken stir fry with rice noodles is packed with vibrant vegetables, tender chicken, and a savory sauce that ties it all together. Perfect for a weeknight dinner, this recipe comes together in just 30 minutes for a satisfying, wholesome meal.

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Ingredients

For the Noodles:

• 12 oz rice noodles
• 3 Tbsp vegetable oil

For the Stir Fry:

• 1 lb skinless, boneless chicken breasts, sliced into bite-sized strips
• Salt and black pepper, to taste
• 1 red bell pepper (or ½ red and ½ green), sliced
• 1 cup broccoli, chopped
• 4 oz shiitake or portobello mushrooms, sliced
• 1 Tbsp fresh ginger, peeled and grated

For the Sauce:

• ½ cup chicken broth
• 2 Tbsp soy sauce (not low-sodium)
• 2 Tbsp ketchup
• 1 tsp cornstarch
• Few drizzles of sesame oil

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Instructions

1. Prepare the Noodles:
   • Bring a medium-sized pan of salted water to a boil.
   • Add the rice noodles and cook on medium heat for 2–4 minutes, depending on their thickness, until barely tender.
   • Drain and toss with 1 tablespoon of vegetable oil to prevent sticking.
2. Cook the Chicken:
   • Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat.
   • Season the chicken with salt and black pepper. Add the chicken to the hot skillet and stir-fry for about 3 minutes until just cooked through.
   • Remove the chicken from the skillet and set aside.
3. Stir Fry the Vegetables:
   • In the same skillet, add the bell peppers, broccoli, and mushrooms. Sauté for 1 minute.
   • Add the grated ginger and stir-fry for an additional 2 minutes.
4. Make the Sauce:
   • In a small bowl, whisk together chicken broth, soy sauce, ketchup, and cornstarch until smooth.
5. Combine and Finish:
   • Return the chicken to the skillet, then add the noodles and sauce mixture.
   • Stir-fry everything together for 3 minutes, or until the chicken is heated through and the noodles are fully coated in the sauce.
6. Serve:
   • Drizzle sesame oil over the stir fry before serving.
   • Adjust salt and pepper to taste. Serve immediately.

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Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, perfect for busy weeknights.
• Nutritious: Packed with protein and veggies for a wholesome meal.
• Customizable: Easily adaptable to your favorite vegetables and protein options.

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Tips

• Cooking Noodles: Avoid overcooking the rice noodles as they can become mushy.
• High Heat: Stir-frying on high heat ensures the vegetables stay crisp and the chicken cooks quickly.
• Grate Ginger: Use a microplane for finely grated ginger to distribute its flavor evenly.

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Variations and Substitutions

• Vegetarian: Substitute chicken with tofu or tempeh.
• Gluten-Free: Ensure your soy sauce is gluten-free and swap ketchup for a gluten-free version.
• Spicy Kick: Add chili flakes or sriracha to the sauce for heat.

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FAQs

Q: Can I use other noodles?
A: Yes, you can substitute rice noodles with udon, soba, or even spaghetti.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth.

Q: Can I use frozen vegetables?
A: Absolutely! Just thaw and drain them before stir-frying to avoid excess water in the dish.

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Serving Suggestions

• Pair with a side of fresh spring rolls or dumplings for a complete meal.
• Garnish with sesame seeds, chopped scallions, or a squeeze of lime for added freshness.
• Serve with a hot cup of green tea or your favorite Asian-inspired drink.

This Chicken Stir Fry with Rice Noodles is a versatile dish you’ll want to make again and again!