There’s something so comforting about a quick stir-fry that combines tender chicken, crisp vegetables, and chewy rice noodles.

This rice noodle chicken stir-fry is flavorful, colorful, and comes together in less than 30 minutes, making it perfect for busy weeknights.

Why You’ll Love This Recipe

The rice noodles soak up all the savory sauce, making every bite rich and satisfying.

It’s loaded with lean protein and vegetables for a balanced meal in one pan.

The flavors of garlic, ginger, and soy sauce give it that classic Asian-inspired taste.

It’s easy to customize with whatever veggies you have on hand.

What You’ll Need (Ingredient Highlights)

Rice noodles provide a chewy, gluten-free base.

Chicken breast keeps the dish lean yet filling.

Fresh vegetables like bell pepper, broccoli, and carrot add color, crunch, and nutrition.

Garlic and ginger bring depth and warmth to the stir-fry.

Soy sauce, oyster sauce, and sesame oil create a savory umami-packed sauce.

Pro Tips Before You Start

Slice the chicken thinly so it cooks quickly and evenly.

Soak the noodles just until softened; they’ll finish cooking in the pan.

Cook vegetables briefly to keep them crisp and vibrant.

Toss everything well at the end so the sauce coats noodles and veggies evenly.

How to Make Rice Noodle Chicken Stir-Fry

Step 1 – Soak the noodles

Place rice noodles in warm water for about 10 minutes until softened. Drain and set aside.

Step 2 – Cook the chicken

Heat oil in a wok or large skillet over medium-high heat.

Stir-fry chicken for 3–4 minutes until almost cooked through.

Step 3 – Add aromatics and vegetables

Add garlic, ginger, bell pepper, broccoli, and carrot.

Stir-fry for 2–3 minutes until veggies are tender but still crisp.

Step 4 – Combine with sauce

Stir in soy sauce, oyster sauce, and sesame oil.

Add the softened noodles and toss to coat.

Cook 2 minutes more until heated through.

Step 5 – Serve

Season with salt and pepper, then serve hot.

What to Serve Them With

Enjoy as a complete meal on its own.

Pair with spring rolls or dumplings for a fuller dinner.

Serve with a side of miso soup for a light complement.

Variations / Substitutions

Swap chicken for shrimp, beef, or tofu.

Use snap peas, mushrooms, or bok choy instead of broccoli and carrot.

Make it spicy with chili flakes or sriracha.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a skillet with a splash of water or soy sauce to loosen noodles.

Avoid freezing, as rice noodles can become mushy.

FAQs

Can I use fresh rice noodles instead of dried?
Yes, just reduce the soaking time since they cook faster.

Do I have to use oyster sauce?
It adds depth, but you can substitute hoisin sauce or extra soy sauce.

How do I stop the noodles from sticking?
Toss them with a drizzle of sesame oil after soaking to prevent clumping.

Can I make this dish vegetarian?
Yes, replace the chicken with tofu or extra vegetables.

What type of chicken works best?
Thinly sliced chicken breast cooks quickly, but thighs add extra flavor.

Is this recipe gluten-free?
It can be if you use gluten-free soy sauce and check labels on oyster sauce.

Final Thoughts

This rice noodle chicken stir-fry is quick, flavorful, and endlessly adaptable.

It’s the kind of dish you’ll come back to whenever you need a fast, wholesome dinner.