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Chicken Stir Fry with Rice Noodles Recipe

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★★★★★

4.5 from 99 reviews

A flavorful and quick Chicken Stir Fry with Rice Noodles, loaded with colorful vegetables and a savory homemade sauce. Perfect for a weeknight dinner, this Asian-inspired dish combines tender chicken breast strips, crisp veggies, and delicate rice noodles tossed in a tangy oyster and soy sauce blend, garnished with sesame seeds and scallions.

Ingredients

Scale

Chicken Marinade

  • 150 – 180 g / 5 – 6 oz chicken breast, cut into thin strips
  • 1 tsp cornflour / cornstarch (optional)
  • 1 tsp oil (peanut, vegetable, or canola) (optional)

Sauce

  • 2 tbsp oyster sauce (or substitute with Hoisin sauce)
  • 1 tbsp dark soy sauce
  • 1/2 tsp sesame oil (optional)
  • 1/2 tsp sugar (optional)
  • 1 1/2 tbsp Chinese cooking wine (Shaoxing wine) or Mirin
  • 1/4 tsp white pepper (or black pepper)
  • 3 tbsp water

Main Ingredients

  • 100 g / 3.5 oz dried rice noodles
  • 1 tbsp oil
  • 1 garlic clove, finely chopped
  • 1 small onion (white, brown, or yellow), sliced
  • 1/2 bunch choy sum or other Asian greens, stems separated from leaves
  • 1/2 red capsicum / bell pepper, sliced
  • 1 carrot, peeled, cut in half lengthwise and sliced on the diagonal
  • 5 – 7 mushrooms, sliced

Garnish (optional)

  • Sesame seeds
  • Finely sliced green onions / scallions

Instructions

  1. Marinate the Chicken: In a bowl, mix the chicken strips with the cornflour and 1 tsp of oil to lightly coat the meat. This helps to tenderize the chicken and create a velvety texture when cooked.
  2. Prepare the Sauce: Combine oyster sauce, dark soy sauce, sesame oil, sugar, Chinese cooking wine, white pepper, and water in a separate bowl. Stir well. Alternatively, use 3 tbsp homemade stir fry sauce mixed with 6 tbsp water.
  3. Soak Noodles: Just before cooking, soak the dried rice noodles in hot water as per the packet’s instructions until soft. Drain and set aside.
  4. Heat the Oil: Place a wok or large skillet over high heat and heat 1 tbsp of oil until shimmering.
  5. Sauté Aromatics: Add finely chopped garlic and sliced onion to the hot wok. Stir-fry for about 30 seconds until fragrant but not browned.
  6. Cook the Chicken: Add the marinated chicken strips and cook for about 1 minute or until the chicken changes color from pink to white, indicating it is partially cooked.
  7. Add Vegetables (First Stage): Toss in the carrot slices, choy sum stems, and red capsicum. Stir-fry together for 1 minute to slightly soften the vegetables while retaining crispness.
  8. Add Mushrooms: Add sliced mushrooms and cook for an additional 30 seconds until they begin to soften.
  9. Combine Noodles and Greens: Add the drained rice noodles, choy sum leaves, and prepared sauce to the wok. Toss everything quickly for about 1 minute until the greens wilt and the sauce reduces slightly, coating all ingredients evenly. Avoid tossing beyond 1.5 minutes to prevent noodles from breaking.
  10. Garnish and Serve: Remove from heat. Garnish the stir fry with sesame seeds and sliced green onions. Serve immediately for the best taste and texture.

Notes

  • Oyster sauce can be substituted with Hoisin sauce for a sweeter flavor.
  • Use dark soy sauce for a deeper color and richer taste.
  • If Chinese cooking wine is unavailable, Mirin is a good alternative.
  • Soaking rice noodles in hot water softens them easily and prevents overcooking during stir frying.
  • Use a wok or large skillet for even heat distribution during cooking.
  • Choy sum can be replaced with bok choy or other Asian greens if preferred.
  • Adjust the cooking times slightly depending on your stove’s heat to avoid overcooking vegetables.

Keywords: chicken stir fry, rice noodles, Asian stir fry, quick dinner, healthy chicken recipe

Find it online: https://kitchenbyclara.com/chicken-stir-fry-with-rice-noodles-recipe/