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Home Collections 15 Minute Meals

Chicken Stir Fry with Rice Noodles

By Nagi Maehashi
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Published21 Jun '17 Updated21 Jun '25
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This Chicken Stir Fry with Rice Noodles is a terrific QUICK fridge and pantry forage meal, made with your choice of dried noodles, a simple tasty stir fry sauce and whatever veggies you can scrape together. 

This is loaded with veggies and light on the noodles so it’s nice and healthy. I love stir fried noodles like Chow Mein, Beef Broccoli Noodles and Pad See Ew because they’re a complete meal made in one wok – or skillet!

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

Quick Rice Noodles Recipe

I literally rummaged through my fridge to make this Chicken Stir Fry with Rice Noodles. Photographed it, ate half, gave the other half to the homeless guy at the dog park.

Smugly patted myself on the back for making a recipe I wanted to post on my site using things I already had – no special run to the grocery store to get specific ingredients.

Then I realised I needed to make it again for the recipe video. And so off I went to the grocery store. ?

#StoryOfMyLife

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

ANY DRIED RICE NOODLES

I wanted to share this recipe because I have a theory that almost everyone has some sort of dried noodles in the pantry. I made this with thinnish rice sticks which I’m fond of because they just need soaking in boiled water. But you can use any dried noodles you want – dried or fresh.

Many noodle stir fries tend to be heavy on the noodles and light on the veggies. This one is the other way round. It only uses 100g/3.5 oz of dried noodles for 2 servings. When you pull out the dried noodles, you’ll be doubtful that it’s enough. But it will be! Once the noodles are soaked, they expand, then when tossed in the sauce and loosened up, they increase in volume again. And also, there is stacks of veggies in this recipe. By volume, there is more veggies than noodles, but they shrink a lot during cooking.

Love spicy food?

Try this spicy Beef Hokkien Noodles!

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

Speaking of cooking – as with all stir fries, this Chicken Stir Fry with Rice Noodles cooks super fast. Actually, it cooks even faster than most because it’s made with dried rice noodles and if you toss rice noodles in the wok for more than a couple of minutes, they will start to break apart. It’s so disappointing when you dig into a big bowl of noodles only to find it’s just a pile of short broken strands!

That is pretty much the only rule with this recipe – it must be cooked super quickly! Any longer than 5 minutes and it’s been on for too long.

So next time you’re wondering what to make for dinner – if you can find some dried noodles and bits and bobs in your fridge, make this! – Nagi x

More really quick Asian recipes

  • Pork Stir Fry with Green Beans
  • Asian Beef Bowls
  • Quick Beef Ramen Noodles and Chicken Vegetable Ramen Noodles
  • Egg Foo Young (Chinese Omelette with Pork)
  • Chop Suey (Chicken Stir Fry)
  • All Purpose Stir Fry Sauce – Charlie! Yes I named it/him
  • See all Asian recipes and 15 Minute Meals collection

 

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

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Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

Chicken Stir Fry with Rice Noodles

Author: Nagi
Prep: 10 minutes mins
Cook: 5 minutes mins
Total: 15 minutes mins
4.80 from 40 votes
Servings2
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Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it’s overcooked!! This is a super quick midweek stir fry that is really tasty.

Ingredients

Chicken (Note 1):

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

Sauce (or use my Homemade Stir Fry Sauce, step 2):

  • 2 tbsp oyster sauce (or sub with Hoisin)
  • 1 tbsp dark soy sauce (Note 2)
  • 1/2 tsp each sesame oil, sugar (optional)
  • 1 1/2 tbsp Chinese cooking wine (Shoaxing wine) OR Mirin (Note 3)
  • 1/4 tsp white pepper (or black pepper)
  • 3 tbsp water

Stir Fry:

  • 100 g / 3.5 oz dried rice noodles (Note 4)
  • 1 tbsp oil
  • 1 garlic clove , finely chopped (Note 5)
  • 1 small onion , sliced (white, brown, yellow)
  • 1/2 bunch choy sum or other Asian greens , stems separated from leaves (Note 6)
  • 1/2 red capsicum / bell pepper , sliced
  • 1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
  • 5 – 7 mushrooms , sliced
  • Sesame seeds and finely sliced green onions/scallions , optional
Prevent screen from sleeping

Instructions

  • Mix chicken, cornstarch and oil in a bowl.
  • Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
  • Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
  • Heat oil in a wok or large skillet over high heat.
  • Add garlic and onion, cook for 30 seconds.
  • Add chicken, cook for 1 minute until it changes colour from pink to white.
  • Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
  • Add mushrooms, cook for 30 seconds.
  • Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don’t toss for more then 1 1/2 minutes – noodles may break.
  • Garnish with sesame seeds and green onions then serve immediately.

Recipe Notes:

1. Tenderise Chicken I usually tenderise chicken for stir fries using baking soda / bi carb which is one of the methods used by Chinese restaurants. Read here: How to Velvet Chicken. For this recipe, I’m using a faster method which does not tenderise the chicken but does keep it juicy because the cornflour oil mixture coats the chicken and seals in the moisture.
This step is optional because this is such a quick stir fry, the breast should be juicy. Also, thigh could be used instead which is juicier.
2. Dark Soy Sauce has more flavour than light or all purpose soy sauce and also stains the noodles a darker colour. If you don’t have Dark Soy Sauce, I would use 3 tbsp of Oyster Sauce and only 2 tsp of all purpose or light soy sauce.
3. Chinese Cooking Wine – sub with Mirin (skip sugar if you do) or Dry Sherry. If you can’t consume alcohol, use 1/4 cup chicken broth/stock instead (or 1 crumbled stock cube + 2 tbsp water)
4. Noodles – works great with any noodles. Use 100g/3.5oz of dried rice noodles (rice sticks, pad thai, vermicelli), or about 120g/4 oz of dried noodles (like egg noodles, ramen, Maggi, Fantastic noodles), or 180g / 6 oz fresh noodles (which usually just need to be soaked in hot water).
I used Changs Rice Stick Noodles in the video and photos. I like noodles that can just be soaked in hot water rather than having to boil (the thicker ones need to be boiled).
5. Finely chopping garlic rather than using garlic from a jar or mincing it using a crusher stops it from burning and spitting.
6. Use about 2 handfuls once chopped, this wilts a lot once cooked, so don’t be afraid to bulk up! Cut stems into 5 cm / 2″ lengths, and split thicker stems in half lengthwise so they are all roughly the same size. Any Asian greens works great in this, or sub with 2 1/2 cups shredded or chopped cabbage, spinach or other leafy greens. 
7. Don’t rehydrate the rice noodles until just before cooking. If you leave them sitting around for a while, they have a tendency to break when cooked.
8. VEGGIE SUBS: I recommend using onion but other than that, feel free to swap out the veggies for whatever you have. Use about 5 cups (packed) of veggies of choice.
9. Nutrition per serving, assuming 150g/5 oz chicken used.

Nutrition Information:

Serving: 419gCalories: 427cal (21%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

CHICKEN STIR FRY WITH RICE NOODLES
WATCH HOW TO MAKE IT

Chicken Stir Fry with Rice Noodles recipe video!


LIFE OF DOZER

Winter? What’s that?? (I took this photo bundled up in a fleece wearing waterproof pants and gum boots!)

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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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97 Comments

  1. Sherry says

    November 18, 2018 at 2:03 pm

    A question: do you toast the sesame seeds first before sprinkling it on?

    Reply
    • Nagi says

      November 18, 2018 at 6:15 pm

      It would be ideal if you did but personally for quick ‘n easy meals like this I don’t if it’s for a garnish 🙂 N x

      Reply
  2. Lou Ann Ward says

    September 4, 2018 at 3:04 am

    I put in my email address for the 3 free cookbooks, but I don’t see any place for my home address for you to send them to me! ??

    Reply
    • Mindy says

      September 14, 2019 at 7:20 pm

      They are ebooks

      Reply
  3. Sameena says

    June 12, 2018 at 1:31 am

    5 stars
    I was looking for a recipe that duplicated one of our favorite dishes and thankfully I came across yours! This was a BIG hit with my family and I will be making this again! Thank you for sharing the love! 🙂

    Reply
  4. Ben Dover says

    April 16, 2018 at 2:27 am

    Hello, Nagi love your recipe … its simple .. I am trying to create a adapted version … hope it works great . You are so right Dorothy! 🙂 Especially because I actually made an effort to chop them half neatly for the photos… How are you coping with Gary around?? 😂

    Reply
    • Nagi says

      April 16, 2018 at 8:59 pm

      I hope you love it Ben!! N xx

      Reply
  5. Matt Deckert says

    April 14, 2018 at 10:49 am

    5 stars
    We made it tonight, we didn’t have the choy sum, but had chicken, portabella mushrooms, carrots, bean sprouts, snow peas. Turned out great, we had lots of ingredients so I doubled the sauce. Used a few more noodles as I wasn’t going to leave just a little in the package. Still came out with plenty of vegetables! Kids are it ok, and the wife and I added a few crushed red pepper flakes for a little heat.
    Overall a great recipe to clean out the refrigerator and was done in a snap! Solid 5 star rating here! Gonna save it and we signed up for the future ideas.

    Reply
    • Nagi says

      April 16, 2018 at 9:33 pm

      That’s wonderful to hear Matt! Thanks for taking the time to let me know you enjoyed this! N xx

      Reply
  6. Sophia Fischer says

    March 20, 2018 at 2:30 pm

    5 stars
    Just made this tonight for dinner. Yum!! The sauce isn’t overpowering, allowing the veggies to still hold their flavor in the dish. The hardest part of the dish is chopping the veggies, which is not hard at all. We’ll definitely be making it again.

    Reply
  7. gary meatlof says

    February 22, 2018 at 11:37 pm

    well hello there, my chicken stir fry came out splendid it was water to my dry asophagus , i appreciate your work my fellow friend ,Nagi, welldone

    Reply
    • Nagi says

      February 26, 2018 at 8:54 pm

      So glad you enjoyed this Gary! Thanks for letting me know 🙂 N x

      Reply
  8. Wendy says

    February 3, 2018 at 12:08 pm

    I just came across this recipe. I made the stir fry sauce and this dish was SO GOOD! Definitely putting this in the weekly rotation. Thanks so much Nagi!!!!

    Reply
  9. Amber Jean says

    December 8, 2017 at 2:06 pm

    5 stars
    Yumm! I’ve been pinning your recipies for years, and this is the firt time I’ve tried my hand at cooking authentic Chinese cuisine. I bought most of the ingredients and our local Asian market, and the ladies were wonderful and so kind in helping me find ingredients, I can’t wait to go back! This recipie was a great, and I’m looking forward to the wonton soup and cashew chicken I’m going to make this weekend 🙂 thanks Nagi! xoxo

    Reply
    • Nagi says

      December 17, 2017 at 5:26 pm

      That’s so great to hear Amber! Thanks for letting me know – N x ❤️

      Reply
  10. Isaiah Appel says

    October 4, 2017 at 2:58 am

    5 stars
    NAGI!!!! As always, you do not disipoint. I admit though, I had to do this with the “poor-man’s” method. Being in College, while my wife is a full-time teacher, I find cooking has to be fast, taste awesome, and be as cheap-as-possible. So, I grabbed some stirfry veggie mix from walmart, added some extra peppers and onions that I had on hand, put on the rice, and miraculously found I already had everything for the sauce. This rice version was a hit. I doubled the recipe to feed my in-law’s family (40oz of stirfyveggies, double chicken, double sauce, 3 cups of rice, 3-4 sweet-bell-peppers, 2 red onions)–and everyone wanted more. My wife said she hated stirfry (I ignored her this one time), but now she loves it. Thank you so much for always turning out awesome recipes!

    Ps. This recipe, your mexican corn, and risotto have all gone into our “These are the best” recipe book.
    Ps.p.s I LOVED discovering your mom a few months ago! If only she would have been around all the times my mom wanted someone to adopt me =)!

    Reply
    • Nagi says

      October 4, 2017 at 5:56 pm

      I’m so pleased to hear you enjoyed this Isaiah! Thanks for letting me know! N x ❤️

      Reply
  11. J. Nickel says

    September 25, 2017 at 10:59 am

    5 stars
    I stumbled across this recipe in an internet search, and am glad I did. It’s easy to make and very delicious.

    Reply
    • Nagi says

      September 27, 2017 at 6:27 pm

      I’m so happy you enjoyed this! Thank you for letting me know – N x ❤️

      Reply
  12. Jen says

    September 13, 2017 at 10:31 pm

    5 stars
    I made this last night and it turned out really tasty. Thanks, your recipes never fail!

    Reply
    • Nagi says

      September 15, 2017 at 8:07 am

      That’s fantastic to hear Jen! Thanks for leaving a review! N x ❤️

      Reply
  13. Deepayan says

    July 8, 2017 at 6:02 pm

    5 stars
    Hello, Nagi love your recipe … its simple .. I am trying to create a adapted version … hope it works great .

    Reply
    • Nagi says

      July 9, 2017 at 4:18 am

      I hope you love it Deepayan!

      Reply
  14. Paramis says

    June 28, 2017 at 10:26 am

    4 stars
    Hello Nagi, I tried this stir fry last night, it was a success. I doubled the recipe for 4 people, my husband & kids love it.
    thanks alot

    Reply
    • Nagi says

      June 28, 2017 at 7:21 pm

      I’m so pleased to hear that Paramis! Thanks for letting me know! N x

      Reply
  15. Anna @ shenANNAgans says

    June 23, 2017 at 10:52 am

    You shared it with the homeless guy that lives at the dog park, wow, that is the best thing I have heard in forever. You are good people. 🙂 Love a stir fry myself, always good to clear out the fridge and its such a cost effective meal too.

    Reply
    • Nagi says

      June 23, 2017 at 7:54 pm

      I AGREE!!! It is my absolute fridge-clean-out meal! N xx

      Reply
  16. Rhonda says

    June 22, 2017 at 10:54 pm

    Hi Nagi
    This looks like another great recipe,I tried your Mongolian beef tonight it was amazing my husband loved it.
    I will have to try this one soon..Thanks for the great recipes.
    Rhonda.

    Reply
    • Nagi says

      June 23, 2017 at 7:37 pm

      Hope you do Rhonda! It is so good for a quick simple dinner! N xx

      Reply
  17. Cheryl Bular says

    June 22, 2017 at 9:55 pm

    I’m new to your web site and so far it’s been all good. You mentioned using baking soda to tenderize chicken. Can you explain that method please?

    Reply
    • Nagi says

      June 23, 2017 at 7:28 pm

      Hi Cheryl! There’s a link in the recipe Note 1 to the directions for that method in another recipe 🙂 It works terrific – but I don’t use it for this recipe because it’s so super quick, no chance of the chicken overcooking! N x

      Reply
  18. Eha says

    June 22, 2017 at 11:38 am

    5 stars
    Dozer: compared to the rest of the world, what do we know of winter ? Especially you, up there on the Northern Beaches . . . . a jealous hmph! Actually – making this with soba noodles [nope, nought to do with you, buddy!] in about 10 minutes for lunch! Yummee . . . Your Mom’;s ‘comme ici, comme ca’ recipe hits my reaching for bottles and jars in the same thus way . . . . . any way to look ‘pleading; and ‘needy’ ? . . . . hugs of huggies’ . . .

    Reply
    • Nagi says

      June 23, 2017 at 7:24 pm

      But trust me, it is probably just as cold as it is down there!!! ICE COLD ocean, that’s for sure!

      Reply
  19. Melissa Griffiths says

    June 22, 2017 at 9:31 am

    This looks great, Nagi! Love how quickly it cooks up and that you can use what you have on hand – perfect for a week night meal!

    Reply
    • Nagi says

      June 23, 2017 at 7:22 pm

      Thank you Melissa! 🙂 Hope you have a fab weekend – N xx

      Reply
  20. James | Thyme to Mango says

    June 22, 2017 at 8:45 am

    Yep, always have a packet of noddles (read: many packets) sitting in the pantry, that I could probably set up a noodle buffet! I also have spare chicken and veggies sitting in my fridge (and a jar of homemade hoisin sauce), and no other plans for dinner tonight so… may just have to give this a go 🙂

    Reply
    • Nagi says

      June 23, 2017 at 7:21 pm

      Hazard of the job, isn’t it?? I always have random half used packs of all sorts of things in the pantry and fridge, hence why having an arsenal of fridge forage recipes is sooooo handy!!! 😂

      Reply
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