Chicken & Veggie Stir-Fry with Rice Noodles

Name: Chicken & Veggie Stir-Fry with Rice Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 250 g flat rice noodles (wide, dried); 300 g chicken breast (boneless, skinless, sliced into thin strips); 150 g broccoli (cut into small florets); 1 pcs bell pepper (medium, thinly sliced); 1 pcs carrot (medium, julienned); 3 pcs garlic (cloves, minced); 1 inch ginger (peeled, grated); 3 tbsp soy sauce; 1.5 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tsp honey; 1 tsp sesame oil; 2 tbsp vegetable oil; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 pcs spring onion (sliced diagonally, green and white parts separated); 4 cup water (for boiling noodles)

RATING

0.0/5

TASTE SCORE

8/10

Tender strips of chicken and crunchy vegetables tossed with wide rice noodles in a savory, slightly sweet sauce. Everything comes together in one hot wok for a quick and satisfying dinner that tastes like your favorite takeout, made fresh at home.

PREP

20m

COOK

15m

SERVES

1 CUP

338 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Prep all the ingredients.
1.Slice chicken breast into thin strips and season with a pinch of salt and black pepper.
2.Cut broccoli into small florets, slice bell pepper thinly, and julienne the carrot.
3.Mince garlic, grate ginger, and slice spring onions keeping white and green parts separate.
4.Whisk together soy sauce, oyster sauce, rice vinegar, and honey in a small bowl to make the stir-fry sauce.
boil · ~8 min
Cook the rice noodles.
Bring a pot of water to a rolling boil. Add flat rice noodles and cook according to package directions until just tender. Drain, rinse briefly under cold water to stop cooking, and toss with a few drops of vegetable oil to prevent sticking.
TIPDo not overcook the noodles — they will soften further in the wok. Drain a minute before they are fully done.
fry · ~4 min
Sear the chicken strips.
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add chicken strips in a single layer and let them sear undisturbed for 1 minute. Stir-fry for another 2 to 3 minutes until golden and cooked through. Remove from wok and set aside.
TIPHigh heat and leaving the chicken still at first gives it a nice char instead of stewing it.
fry · ~4 min
Stir-fry the vegetables.
Add the remaining 1 tablespoon of oil to the wok. Toss in the white parts of spring onions, garlic, and ginger. Stir for 30 seconds until fragrant. Add broccoli, bell pepper, and carrot. Stir-fry on high heat for 2 to 3 minutes until vegetables are tender-crisp.
TIPKeep the vegetables moving — stir-frying means constant tossing so they char lightly but stay crunchy.
fry · ~2 min
Combine everything together.
Return the chicken to the wok along with the drained noodles. Pour the stir-fry sauce over everything. Using tongs or two spatulas, lift and toss everything together for about 2 minutes until the noodles are well coated and heated through.
TIPUse a lifting motion rather than stirring in circles — it helps coat the noodles without breaking them.
garnish · ~1 min
Finish and serve.
1.Drizzle sesame oil over the noodles and toss once.
2.Scatter the green parts of spring onions on top.
3.Transfer to a serving platter and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut chicken across the grain for tender strips that cook evenly.
2
Prep all ingredients before you start — stir-frying moves fast once the wok is hot.
3
Drain noodles slightly undercooked; they’ll finish cooking in the wok without turning mushy.
4
Get the wok smoking hot before adding oil to achieve that signature sear.
5
Toss vegetables constantly to keep them tender-crisp with light char marks.
6
Add the sauce at the end and toss gently to coat noodles without breaking them.
7
Leftovers keep in the fridge for 1 day; reheat in a hot wok or skillet for best texture.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use a non-stick pan and reduce oil to 1 tablespoon total. Steam vegetables with a splash of water before stir-frying to cut fat while keeping texture.

high protein