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.
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. 😉
Where can you buy rice noodles?
It used to be that unless you were in a big city, noodles like this could be hard to find, but I don’t think that’s the case anymore. Even small town grocers are providing more space for ethnic foods, and I am MORE than here for it.
If your local grocer hasn’t caught up, you can always order from Amazon too. Here’s the kind that I like and buy often!
How do you prepare rice noodles?
Rice noodles are so simple to prep! You just soak as many as you need in hot water for 10 minutes. Once the noodles are pliable, drain them well before they hit the stir fry pan.
They are perfect for stir fry because they soak up all of the sauce and aren’t as messy as regular rice is, especially if you have kids in the house.
Our dining room is carpet (I KNOWWWWW), and let me tell you how much fun it is to pick rice out of the carpet.
What kind of vegetables go into chicken stir fry?
You can use whatever kinds of vegetables that you favor in stir fry, which is one of the ways it is so versatile. Here are some of my favorites:
- shredded carrots
- sugar snap pea pods
- sliced bell peppers
- sliced mushrooms
Is this rice noodle stir-fry spicy?
As the recipe is written, I’d say this is mildly spicy. You can play with the amounts as much as you’d like to give it more or less heat.
If you LOVE the spice, you can even incorporate some more layers of heat into it by adding one or more of the following to the sauce mix:
For Extra Spicy Sauce Add:
For NO spice omit:
- Chili Garlic Sauce
Can you make Chicken and Rice Noodles ahead of time?
Stir fry is best served immediately after it comes out of the pan, so I don’t recommend making this in advance. You can PREP most of the ingredients ahead of time though, which is a major time saver.
I sometimes even buy the pre-cut stir-fry vegetable mix from the produce section to save some prep time.
How do you store leftover chicken and rice noodles?
Rice noodles are pretty delicate, but we had leftovers for two days following the day I made this, and they reheated very well.
I recommend keeping for up to 3 days in the fridge, in a covered container.
I do not recommend freezing.
What else can I serve with chicken and rice noodles?
This is basically a complete meal all by itself, but if you want to make an occasion out of it, I highly recommend the following appetizers:
- Fried Wontons with Potsticker Sauce
- Egg Rolls
- Hibachi Pork Fried Rice
- Spicy Miso Chicken Wings
- Kimchi Gyoza
- Spicy BBQ Pork Tenderloin
- BBQ Pork Rice Bowl
- 4 cups chicken tenderloins, cubed
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 1/2 cup pineapple juice
- 1/4 cup gochujang* (omit anything with an asterisk if you don't like spice!)
- 3 tablespoons oil
- 8 ounces rice noodles
- 2 cups chopped cabbage
- 1/2 red bell pepper, sliced
- 1/2 cup grated carrots
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons corn starch
- 2 tablespoons mirin
- 3 tablespoons honey
- 1 teaspoon shiitake mushroom powder (optional)
- 2 teaspoons sriracha*
- 1 teaspoon chili garlic sauce*
- Combine the marinade ingredients in a large baggie and place the cubed chicken inside. Let marinate for 4 hours minimum, overnight is preferable.
- Remove the chicken from the marinade and get rid of it. Combine all of the stir fry sauce ingredients, whisk, and set aside.
- Soak your rice noodles in very hot water for about 10 minutes. Drain well.
- In a large wok over high heat, place 1 tablespoon of the oil in and let it get HOT. Quickly stir fry your vegetables, and set aside when they are tender-crisp after about 3 minutes of stir-frying.
- Place another tablespoon of oil into the pan and let it heat up again. Stir fry the meat for 3-4 minutes, or until cooked through.
- Let the last tablespoon of oil preheat and then add the noodles and vegetables into the wok, toss with tongs to combine, and pour in the stir-fry sauce. Stir constantly until the mixture has thickened. Serve immediately and garnish with togarashi if that's how you roll.
* These are the spicy bits. If you don't like spice, omit anything with a star on it in this recipe.
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Amount Per Serving: Calories: 319Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 2309mgCarbohydrates: 35gFiber: 2gSugar: 20gProtein: 25g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!