Stir Fried Chicken With Rice Noodles


Stir fried chicken with rice noodles is not just a delicious meal, it’s also beneficial to your health. Chicken is rich in selenium, niacin and phosphorous, while rice noodles are good for reducing cholesterol and help in reducing the risk of heart disease. What’s the recipe? We have it here!

Chicken Stir Fry Rice Noodles

With chicken, a broccoli slaw mixture and a sauce that is both sweet and spicy, this Chicken Stir Fry with rice noodles will be your new weeknight go to! Stir fried noodles in a quick and easy stir fry sauce with browned chicken breast.

overhead of rice noodle stir fry in a blue cooking vessel

Chicken Stir Fry

I already have a shrimp stir fry and a steak stir fry, so I thought it was high time I added a chicken stir fry to the mix! After all, I’m always looking for new ways to make chicken dinners NOT boring.

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angle of chicken stir fry with noodles
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One thing I love about stir fry’s are that they are so versatile. As long as you have a good base for the sauce and protein, you can really let your imagination run wild with the rest of it.

You can always throw in extra veggies like broccoli or bell peppers. Don’t like slaw? Leave it out! The options are really endless and this stir fry chicken noodles is also a great “clean out the fridge” recipe. Don’t feel like you have to use chicken either, pork, beef or even seafood are great swaps You can also go totally vegetarian.

chopsticks picking up rice noodles with chicken


These are pretty basic ingredients, although not all pantry staples. The list looks long, but it is also easily customizable, so don’t feel pressured to use them all.

ingredients for stir fry sauce
  • Vegetable oil – This is really just used to coat the skillet so that nothing sticks to it while cooking. Any neutral oil will do.
  • Chicken – I usually say you can substitute rotisserie chicken into recipes, but I don’t recommend it with this one. The chicken needs to cook in the skillet with the sauce and veggies, and if you’re using pre-cooked chicken it will definitely dry out. Chicken thighs are another good option.
  • Broccoli coleslaw mix – I always have a bag of this in my refrigerator. Not only does it make a great base for coleslaw, but it adds a nice crunch to this stir fry chicken noodle and takes out nearly all of the prep time.
  • Onion – Along with the broccoli slaw mix, the onion provides a nice texture. But not only that, it gives great flavor.
  • Garlic – Can you really make any recipe without throwing in some garlic?? Use the bottled minced stuff for a sweeter sauce, but the real deal if you like garlicky flavor.
  • Low Sodium Soy sauce – This is the main flavor component of our sauce. I like to use light soy sauce or dark mushroom flavored, but feel free to use whatever you have on hand. Dark soy sauce isn’t necessarily less salty, but it is more like a syrup and robust. Taste your brand first to decide if you need the whole amount.
  • Sesame oil – I wish I could tell you that you could substitute another oil here like vegetable or olive oil. But the sesame oil flavor is really unique and adds flavor. You can omit if you don’t like sesame.
  • Fresh lime juice – For just a little hint of zing. It’s so important that you use fresh lime juice here, as the bottled version just doesn’t taste the same.
  • Sesame Seeds– A little goes a long way, but these are optional. I also like using brown and black for a color contrast.
  • Ground Ginger – I absolutely adore the way ginger pairs with the rest of the flavors. There is a reason all Hibachi restaurants serve their salads with a ginger dressing! If we are being honest, I would have used fresh, but realized I was out so I swapped it for ground. If you have fresh, use 1 teaspoon.
  • Honey – This was that sweet factor I was talking about! Honey gives just a mild touch of sweet to balance out the rest of the flavors. Agave nectar also works well.
  • Crushed red pepper flakes – I list this ingredient as optional because it is certainly not necessary to complete the dish. However if you like spice, I highly recommend it.
  • Rice noodles- They are quick-cooking, gluten free and give a nice toothy texture. If you don’t like or want rice noodles, use a whole grain spaghetti noodle in its place.
  • Toppings– Customize however you’d like. Scallions (green onions), peanuts, crunchy Chinese noodles, Sriracha sauce and bonito flakes are awesome toppers!

Many folks have asked me about salt and pepper, but since the soy sauce has so much salty flavor, it really isn’t necessary. Of course, feel free to season however you’d like.

tongs picking up stir fry noodles in a pot

How to Make Stir Fry Chicken Noodles

REady to make the easiest chicken stir fry recipe ever?

  1. Start by cooking the rice noodles. This step is super easy because you just follow the directions on the package, but make sure to time it according to the al dente instructions. No one likes a soggy noodle! After the time is up, be sure to drain and rinse the noodles with cold water. This will prevent the noodles from cooking any further. Toss with a small amount of sesame oil to prevent sticking.
  2. Next, brown the chicken over high heat. Add your chicken along with vegetable oil to a large skillet over medium heat. Make sure the chicken is browned on all sides.
browned chicken in a cooking vessel
  1. Once the chicken has browned, add the coleslaw mix, onion and garlic to the skillet and cook for another 2-3 minutes.
overhead of chicken noodle stir fry with veggies
  1. Now onto the sauce! It’s a simple blend of soy sauce, sesame oil, lime juice, ginger, honey and crushed red pepper. Just mix all of those ingredients together and you’re all set.
  2. Now, add the cooked noodles into the skillet that already has your chicken and veggies. Pour the sauce mixture right on top and toss together until the noodles are heated through. This will only take about two minutes.
overhead of chicken stir fry with noodles in a pot
  1. All that’s left to do is plate it up, top it with fresh cut scallions (or even sesame seeds if you’d like) and serve! We hope you enjoy this great recipe!


  • Spice it up- Use more crushed red pepper flakes, Sriracha sauce or even add sliced serrano peppers to the veggie mix.
  • Peanut Butter– I love peanut butter based sauces, like a pad thai, but hubby isn’t a fan. Whisk 1-2 tablespoons of peanut butter into the sauces before adding.
  • Protein– As I said before, add pork, beef or even shrimp. Leave them out for a vegetarian stir-fry.
  • Add more Veggies– Sliced bell peppers, bean sprouts, leeks, snap peas, Brussels sprouts, whole broccoli or cauliflower florets, any and all veggies are welcome!

30-Minute Chicken Stir Fry with Rice Noodles (VIDEO)

Chicken stir fry with rice noodles is a simple and delicious one-skillet dish that is better than any take-out. It’s a healthy 30-minute dinner loaded with juicy chicken strips, tender-crisp veggies, and a sweet and savory sauce that brings it over the top!

Is there anything better than a one-skillet dinner that comes together in 30 minutes and is one you know everyone will love? No, I don’t think there is! This dish ranks right up there with my beef lo mein, chicken stir fry, and easy chicken chow mein in flavor and the fact that they are all so easy to make for a quick dinner after school, or after a weekend full of activities.

Chicken stir fry with noodles is a restaurant-style dish made of rice noodles and tender-crisp veggies stir-fried in a thick sweet, sour, slightly salty sauce that coats every bite. This simple recipe is made with just a few ingredients but is packed with flavor.

30-Minute Chicken Stir Fry with Rice Noodles

Chicken Stir Fry is a Restaurant-Style Dis

Skip the take-out because this Asian-inspired ginger chicken stir fry is cheaper and healthier to make in your own kitchen. What I love about that is that I can control what’s in it and customize it to how my family enjoys it and you can too!

Switch up the veggies, use different meat, add a little heat, and of course, swap the noodles for rice. There is no right way to make this dish but I do think this recipe is perfect as is. The bonus for making it from scratch is that it’s cost-effective, plus you’re avoiding the heavy sodium making this a much healthier version!

What is Chicken Stir Fry with Rice Noodles?

Stir fry is a method used in Chinese cooking. It’s not so much about the ingredients but about how they are cooked. It’s generally made with small diced or sliced vegetables along with some type of meat like chicken, beef, pork, or shrimp, and sometimes it’s kept vegetarian. It can be served over a bed or rice or noodles or tossed along with them in a bit of oil over high heat.

They get tossed around quickly in a delicious sauce with a variety of flavors and in the end, it’s a very simple dish with a ton of flavor.

The sauce can vary from sweet and spicy, sweet and sticky, sweet and sour, salty and spicy…you get the idea. There is always such a nice balance of different flavors in a stir fry sauce.

Ingredients Needed to make Stir Fry

If you don’t already have these ingredients in your kitchen to make chicken stir fry with rice noodles , all of them can be found at your local grocery store or Asian food market.

  • Noodles – Traditional rice noodles are great because they are nice and thin, but thicker egg noodles are also great. Keep in mind egg noodles are not gluten-free.
  • Olive oil – A little olive oil goes a long way to brown the chicken initially, followed by the veggies.
  • Chicken – Skinless, boneless breasts are cut into strips for quicker cook time. It’s lean meat that soaks up all of that yummy saucy flavor.
  • Bell pepper – Use a combination of green and red bell pepper. It makes a beautiful color combination but the difference between the savory green and sweet red pepper is a nice balance of flavors.
  • Broccoli – A sturdy vegetable that holds up nicely when cooked in a stir fry. It absorbs the sauce and becomes a crisp-tender delicious bite.
  • Mushrooms – I use shiitake mushrooms because they are highly nutritious (as are all mushrooms) and have a great texture and mild flavor but Potbelly mushrooms are a great alternative.
  • Ginger – A bit of freshly grated ginger adds a fresh zest to this dish. It really has a sharpness that brightens up the dish and is a very popular ingredient in a lot of Chinese cuisines.
  • Chicken stock – This is the liquid base of the sauce. The only other ingredient that has added salt is the soy sauce and ketchup, which is more sweet tasting anyway, so if you want to use regular chicken stock that works. If you’d rather use low sodium, that works too.
  • Soy sauce– A salty, slightly bitter, savory sauce that imparts deep wonderful flavor into many sauces and dishes. A very traditional ingredient in many Asian dishes, you’ll never run out of ways to use soy sauce. Use regular (NOT low sodium) as the salt is needed for flavor.
  • Ketchup – Adds a bit of sweetness with a subtle tomato flavor. It will also add a nice color to the sauce.
  • Cornstarch – A thickening agent will help to coat the stir fry and not have the sauce too runny.
  • Sesame oil – A drizzling at the end gives this chicken broccoli stir fry the ultimate finish. A nutty toasted flavor that puts it over the top!

How to Make Chicken Stir Fry

Stir fry moves quickly! Prepare all of your ingredients ahead of time. Cut the chicken strips, chop the veggies and have everything you need right in front of you. It makes for a much easier and more efficient way to cook!

Step 1:  First, cook rice noodles until al dente (barely). They don’t take long at all to cook, so in about 2 minutes, they should be done. Drain the water and stir in a bit of olive oil and set the noodles aside.

Step 2: Heat 2 Tbsp of olive oil over high heat in a large skillet and add chicken strips. Stir-frying requires you to constantly stir and move the ingredients around, so you’ll do this with the chicken as it cooks for about 3 minutes. Remove from the skillet and set aside on a plate.

Step 3: Reduce the heat to medium and add the bell peppers, broccoli, mushrooms, and ginger to the same skillet and stir fry (keep stirring!) for another 3 minutes.

Step 4: Next, combine chicken stock, soy sauce, ketchup, and cornstarch in a small mixing bowl.

30-Minute Stir Fry Recipe with Chicken and Rice Noodles - Healthy and so delicious Stir-Fry with rice noodles, chicken, broccoli and etc. -- #stirfryrecipe

Step 5: Now, return cooked chicken and noodles back into the skillet and add the sauce mixture. Stir fry for 3 more minutes until the chicken is cooked through and the sauce and penetrated its flavors.

chicken stir fry with rice noodles

Serve with a drizzling of sesame, grab a fork and dig in!

Is stir fry gluten-free?

Yes, it is! You just need to make sure the ingredients used in the sauce are all certified gluten-free because gluten is pretty sneaky. It can be found hidden in things you would never think of. Rice noodles are gluten-free, as is chicken and the veggies are too. If you know your sauce ingredients are certified, then it is absolutely gluten-free.

Can I make stir fry vegetarian?

Absolutely! Vegetable stir fry is a very popular dish as well as replacing the meat protein with tofu, tempeh, or scrambled egg, making it a great, filling, and satisfying vegetarian option. You can also omit the protein and up the veggies by adding more mushrooms, broccoli, cabbage, or any other hearty vegetable you prefer.

Can I use frozen vegetables?

You can! They come with a bit of water so you’ll need to account for that when thickening up the sauce, but otherwise, they will work wonderfully. No need to thaw ahead of time, just add them in frozen!

Tips for Success

  • Stir fry happens quickly! PREPARE all ingredient, it can help you keep it a true 30-minute dish and not allowing things to be overcooked. There’s nothing worse than mushy stir fry. Crisp-tender is what you want!
  • Cooking chicken. It won’t take long at all to cook when it’s cut into thin strips, so it will continue cooking as it cooks in the sauce at the end. This way you don’t overcook it.
  • Remember to add a little olive oil to the noodles once they’ve been drained. It helps keep them from clumping together as they cool.


This dish is super flexible and you can make it just the way you like it. Everyone has different tastes, so you are more than welcome to use my recipe as a jumping-off point. I will say, that to me, this version is THE BEST!

  • Swap the chicken with any other meat. Beef, pork like this sweet red chili pork stir fry, and shrimp all work.
  • Keep it vegetarian and toss in some cubes of tofu or slices of tempeh.
  • Up the veggies, if that’s what you’d prefer. More mushrooms, more broccoli or swap them for different veggies altogether. Snow peas work, bean sprouts, water chestnuts, carrots, or baby corn are also delicious.
  • Like a little heat? Throw in a few red pepper flakes or a dash of hot sauce or sriracha into the sauce mixture. If you’re using something else with a little sweetness it can definitely replace the ketchup, if needed.
  • If you’ve got leftover noodles or rice that you don’t want to go to waste, by all means, use it. In fact, day-old cold rice is great for stir fry!
  • If you’re not a fan of ketchup or would prefer to substitute, think about using honey, plum sauce, or sweet and sour sauce instead. Even a sweet chili sauce might work!!

Stir Fry Noodles with Chicken and Vegetables

Saucy noodles, crisp hot vegetables, and tender bites of chicken are tossed together in this easy stir fry. A late-night Chinese food craving inspired this recipe for Stir Fry Noodles with Chicken and Vegetables.

This is a one-skillet meal that comes together in about 25 minutes.

Stir Fry Noodles with Chicken and Vegetables

These Stir Fry Noodles with Chicken and Vegetables have already happened three times this month in my kitchen. I’ve eaten this for dinner, for lunch, and I’ve even eaten the leftovers for breakfast.

Rice noodles are one of my favorite things to add to a stir fry to really kick up the flavors. The simple (relatively flavorless on their own) noodles pick up so much flavor from the sauce.

If I’ve mentioned it once, I’ve probably mentioned my love for rice noodles a dozen times. If you’ve never cooked them before, don’t fear. I’ve got you covered with lots of cooking tips.

Stir Fry Noodles with Chicken and Vegetables

Play Video

How To Make Stir Fry Noodles

  • To cook rice noodles, first, you will soak them in boiling water for 6-10 minutes.
  • Once softened, rinse and drain the noodles.
  • You can add them to the skillet with everything else at the end, or as written below, add them to the emptied skillet and fry in the remaining sauce for just a few minutes.
  • Then add everything else back to the skillet, toss, and serve.
Stir Fry Noodles with Vegetables

This rice noodle stir fry is similar in flavors to my beloved Jap Chae {a.k.a. Chap Chae – pronounced Chop Chay}.

Korean Jap Chae is a noodle stir fry dish made with sweet potato or glass noodles. I could happily eat stir fried noodles pretty much every day.

Stir Fry Recipes

Here are a few more fantastic stir fry recipes to satisfy your craving for better than takeout meals at home.

Korean Beef Bulgogi is another of Sean’s favorites. When we were first married, we had a favorite Korean restaurant near the house. Sean usually ordered Bulgogi while I ordered Jap Chae.

Sriracha Honey Cashew Chicken, and Chinese Beef and Broccoli are two more stir fries that get two thumbs up every time we make them.

Indian Butter Chicken, Chicken Lo Mein, and Shrimp Pad Thai are all on my list to try as well.

Best Ever Stir Fry Noodles

Stir Fry Noodles Recipe

  1. Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with 1/2 tablespoon oil and toss well to separate.
  2. Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
  3. In a large stainless skillet, over high heat, warm 1/2 tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with a lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce.
  4. Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
  5. Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
  6. Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
  7. Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned.
  8. Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine

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