Chicken With Rice Noodles


Chicken With Rice Noodles is the third most popular dish in Vietnam, after Pho and Bun Cha. It’s an all time favorite for many. The recipe is quick and so easy to make.

Chicken with rice noodles is a favorite dish in my family. We love it because it’s easy to make, tastes great and requires minimal ingredients. The best part is that it can be served as an entrée or as a side dish.

Chicken and Rice Noodle Stir-Fry with Ginger and Basil

Hands-On Time

18 Mins

Total Time

18 Mins


Serves 4 (serving size: about 1 cup)

This superfast stir-fry is overflowing with traditional Asian spices and comes together in under 20 minutes. If you don’t have or can’t find oyster sauce, clam juice or fish sauce will work in its place. Rice noodles are more firm and don’t turn mushy after being sautéed in the pan, but feel free to use fine udon noodles instead. Or spoon the chicken mixture over a bed of brown rice. That will be equally savory and likely save you one ingredient at the supermarket. If you like heat, top your stir-fry with a bit more sambal oelek, a hot sauce made with red chiles, garlic, ginger, fish sauce, and sugar.


  • 4 ounces uncooked brown rice noodles
  • 1/4 cup unsalted chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon sambal oelek
  • 1 tablespoon canola oil
  • 1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
  • 1 tablespoon canola oil
  • 6 ounces shiitake mushrooms, sliced
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 red bell pepper, thinly sliced
  • 1 tablespoon minced garlic
  • 4 green onions, sliced
  • 2/3 cup torn fresh basil leaves


Nutritional Information

  • Calories 332
  • Fat 10.8g
  • Satfat 1.5g
  • Sodium 558mg

How to Make It

Prepare noodles according to package directions. Drain; rinse with cold water. Drain. Combine chicken stock, oyster sauce, soy sauce, vinegar, and sambal oelek in a bowl. Heat a large wok or skillet over high heat. Add 1 tablespoon canola oil; swirl. Add chicken to pan; cook 1 1/2 minutes on each side. Remove chicken from pan. Add 1 tablespoon canola oil to pan; swirl. Add mushrooms; stir-fry 1 minute. Add ginger and sliced bell pepper; stir-fry 1 minute. Add minced garlic and sliced green onions; stir-fry 30 seconds. Add noodles, stock mixture, and chicken; cook 1 minute. Stir in basil.

Chicken and Rice Noodle Stir Fry

Chicken and Rice Noodle Stir Fry is a perfect combination of tender chicken slices, rice noodles, and colourful crisp vegetables. You can add any protein or vegetables and make it your own in less than 30 minutes. Perfect as a quick lunch or light dinner

What I love about this noodle dish is, I can add any stir fry vegetables left in my fridge. And also the seasonings are simple everyday ingredients, very light and satisfying. As everything is cook in one pan, cleaning up time is super quick. Plus, the taste is tastier and healthier than regular takeout.

Grew up as an Asian, we can have noodle dish in breakfast, lunch, dinner, supper, snack or any time of the day. We even packed noodles for picnics and road trips. As I was never satisfied and enough with sandwiches or burgers, my mom used to make this chicken and rice noodles packed in bento boxes when we went to parks and zoo on weekends and holidays.

What is Rice Vermicelli Noodles?

Rice vermicelli noodles are also known as Beehoon, Mai Fun, or Meehoon, you can add in your stir-fries and soups. Made with rice flour and thin, white, round, thin, string texture. You can buy in most Oriental grocery stores and supermarket Asian aisles. A very popular noodle dish across China and Southeast Asian countries like Thailand, Singapore, Malaysia, Burma, Vietnam, etc. But in Western countries like the UK and USA, it’s known as Singapore Noodles and has a curry flavour in it.

Ingredients you will need :


I use rice vermicelli noodles for this recipe, as it can be easily buy in any supermarkets and grocery stores across UK. You can substitute with any noodles packets left in your pantry, glass noodles, flat rice noodles or even egg noodles goes well too.
My tips to prepare vermicelli noodles: Sometimes the vermicelli noodles broke apart if you prepare by the packet instructions. So, I don’t always follow the packet instructions. I usually soak the noodles in warm water for 4-5 mins and drain the water out.

Vegetables :

Most stir fry vegetables like cabbage, carrot, onion, bell pepper, mushroom, bean sprouts or green beans go well for this dish. Feel free to use any of your favourite stir fry vegetables. My tips is not to dump all vegetables straight to the wok, add the hard vegetables first and later the soft ones. Sometimes I use mix stir-fry vegetable packet on my cheat cooking days and busy weeknights.

Protein :

I use chicken breast slices for this recipe, but you can add chicken thigh, prawns, beef, or any protein you wish. Season with a splash of soy sauce, sesame oil, and white pepper. That’s it! If you prefer to make with beef, use tender beef steak cut like ribeye, rump, sirloin, or tenderloin cut for this recipe.

Stir Fry Sauce :

You need only 3 simple sauces, light soy sauce, oyster sauce, and dark soy sauce. Add sesame oil and white or black pepper to bring more flavour to the dish. This is a Chinese style basic stir-fry sauce you can add to any of your noodles, rice, or stir fry meat and vegetable dishes. You can make an extra sauce mixture and place it in an air-tight container and keep it in the fridge. Use it in your busy weeknight stir-fries!

Vegetarian Option:

For vegetarians, you can substitute meat with firm tofu. Cut tofu in small cubes, saute` in a pan until crispy brown coating and ready to add in your stir fry. Use vegetarian oyster sauce, mushroom sauce, or vegetable stock instead of oyster sauce. As this dish is packed with loads of colourful vegetables, it’s so appetizing and filling without any meat. I used to make with dry shiitake mushroom and tofu for the days that I don’t want to eat much meat and seafood.

Chicken and Rice Noodles

These easy stir-fried Chicken and Rice Noodles are one of the easiest dinners you can toss together, and something even picky eaters will love. This is one of my favorite super-easy 30-minute meals!

Chicken and Rice Noodles

Stir fry is one of the easiest things to make, and it is so versatile. If you don’t have some of the ingredients, you can just throw in whatever you have around. There are tons of substitutions you can make as well, so feel free to experiment.

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What kind of chicken works best for Chicken Stir Fry with Noodles?

For this recipe, I used chicken breast tenders that had been diced, marinated, and then quickly stir fried in a little avocado oil. 

Boneless skinless chicken breasts or chicken thighs would also work really well here. 

Whatever kind you wind up using, don’t skip the marinade if you can help it. I didn’t include that in the total time for the recipe because it is so passive and I’ve definitely made this before with great success skipping over that part of things, but let me tell you. 

The forethought and planning it takes is worth the improvement in the end result. But if you are like me and are a last-minute Libby when it comes to dinner most nights, you can definitely still make this if you forgot. But don’t forget. 😉 

Chicken Vermicelli Noodles

This chicken Vermicelli noodle recipe is bursting with flavour. It takes less than 30 minutes to prepare, making it perfect for a weeknight dinner.









Why this recipe is amazing

If you’re looking for a Vermicelli noodles recipe, look no further. This is my new favourite recipe. 

This chicken Vermicelli recipe tastes as good as a Chinese takeaway, whilst being lighter and fresher. 

The salty, umami packed combo of the sweet soy sauce and regular soy sauce, with the chicken, vermicelli noodles and veggies makes for the most delicious, balanced meal. It’s ideal for a weeknight dinner, as you can whip it up in under 30 minutes. 

Overhead shot of Chicken Vermicelli in bowl and pan

What is Vermicelli noodles?

Vermicelli noodles are thin noodles, that are often referred to as rice noodles or rice sticks. They are made of either rice flour or mung bean starch, depending on which noodles you buy. 

Asian Vermicelli noodles originated in China and they’re often used in stir-frys. 

Dishes you might see with these noodles include; Singapore style noodles, Vietnamese pho, chicken noodle soup, chicken stir fry with noodles, Vermicelli salad bowls,  Chinese Vermicelli and rice noodles 

Often paired with pork, Singapore style noodles. And my fave, chicken vermicelli noodles 

Close up shot of Chicken vermicelli


Vermicelli rice noodles

The star of the show for this recipe. The thin noodles are light and delicious. They absorb the flavours of the recipe so well and make for the best foundation for this stir-fry recipe. 


For nutrients, crunch and sweetness. 

Chinese Cabbage 

I love the flavour and volume that the Chinese cabbage adds to this chicken vermicelli recipe. It looks like a lot of cabbage but once you get cooking, it reduces down significantly. 

White onion 

For crunch and flavour. 

Chicken Breast

I use thinly sliced chicken breast, which is marinated in sweet soy sauce and cooked on a high heat with the garlic. This results in the most tender chicken, which mimics Chinese takeaway chicken. 

Sweet Soy Sauce

This is a sweeter version of an aromatic soy sauce, which has more of a syrupy texture to it. It provides the best sauce to pair with our noodles, veggies and chicken. 

Spring onion 

For a crunchy kick of flavour to top our noodles with. 


I use 4 garlic cloves for this recipe as it can take it, if you’re a garlic hater though you can use less cloves/no cloves. 


A kick of acidity (along with the rice vinegar) to balance the salty, sweet flavours in the Vermicelli recipe. 

Overhead shot of chicken Vermicelli ingredients

How to cook Vermicelli rice noodles

Add the  noodles to boiling water and cover with a lid or plate for 2 minutes. Remove the lid and drain before drying and adding to the vegetables.

Vermicelli noodles in boiling water
plate acting as a lid covering a bowl

How to make this recipe

Start by chopping the carrots into thin matchsticks and the Chinese leaf cabbage and the onions into thin slices.

Sliced carrots
Sliced Chinese cabbage
Sliced onion

To a bowl, add the thinly sliced chicken breast. Add 1 tbsp of the sweet soy sauce and stir to evenly coat.

Chicken marinated in the sauce

Add the rapeseed oil to a large frying pan and increase the heat to medium.  The chicken should cook quickly as it’s thinly sliced, so fry for around 4 minutes then set the chicken and garlic aside, deglazing the pan with a splash of water.

Chicken frying in pan

Set the chicken and garlic aside, deglazing the pan with a splash of water ready to add the vegetables.

Empty pan deglazed after cooking chicken

Add the remaining rapeseed oil  to the pan along with the chopped cabbage, onion and carrots. Season with salt and fry on high for around 7 minutes.

Sliced vegetables

Meanwhile, add the Vermicelli noodles to a bowl of boiling water, cover and leave 2 minutes to soften.

Vermicelli noodles in boiling water

Also combine the sweet soy sauce, soy sauce, rice vinegar and cornstarch in a mixing jug. Once the veggies have softened, add the sauce and noodles into the pan, stirring to combine.

vegetables cooking in pan
Vegetable and noodles cooked together in pan

Add the chicken and continue to cook until the sauce thickens, this should take around 2 minutes.

Add noodles with softened vegetables
Add chicken with noodles

Serve with a sprinkle of chopped spring onion, coriander and chilli flakes.

Can I make this recipe ahead of time?

Yes, this recipe is great for meal prep. You could either prep the veggies and chicken soy sauce marinade ahead of time and pop in the fridge until you are ready to cook. 

Or you could make the whole recipe from start to finish, store in individual meal prep containers and refrigerate for 4-5 days. 

To reheat, you could stir fry the noodles in a non-stick frying pan over a high heat for a minute or two. Or reheat in the microwave for 2 minutes on high. Then add sliced spring onion and coriander over your chicken Vermicelli. 

Close up shot of Chicken vermicelli

Can I freeze this recipe?

Yes you can freeze this chicken Vermicelli recipe for up to 3 months. Freeze in individual portions, so you can grab a portion when you want to tuck into it. 

Remove from the freezer the morning that you want to eat it for dinner and leave to thaw. Then follow the steps above to reheat.


Can I substitute the Vermicelli noodles with other noodles?

Yes! You could use egg noodles instead, which would work perfectly with the flavours in this chicken recipe. Follow the packet instructions to cook the egg noodles and add them into the pan at the same time that you would with the rice noodles. 

Are Vermicelli noodles gluten free?

They are gluten free! Usually noodles are made with durum wheat, which contains gluten. Whereas Vermicelli rice noodles are made with rice flour, thus making them gluten free!

Do I have to use sweet soy sauce?

Sweet soy sauce is richer in flavour and thicker in texture. It makes for a saucier sauce buuut if you want to make this in a hurry and only have soy sauce, it’ll still be delicious. Just add a tbsp of honey for some sweetness. 

Where can I buy Vermicelli noodles?

Most large supermarkets have Vermicelli noodles in the ‘world food’ isles. This is also where you can find the sweet soy sauce. 

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