Simple Chicken Stir Fry with Rice Noodles

Name: Simple Chicken Stir Fry with Rice Noodles
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 250 g rice noodles; 2 chicken breasts (cut into bite-sized pieces); 2 tablespoons oil (vegetable or sunflower oil); 1 medium onion (sliced); 1 large carrot (cut into thin sticks); 200 g mushrooms, sliced; 1 red bell pepper (thinly sliced); 3 tablespoons soy sauce (or to taste); Salt (to taste); Black pepper (to taste); 2 green onions (chopped (for garnish))

30m

Serves 4

https://sweetfamilymeals.com/recipe/simple-chicken-stir-fry-with-rice-noodles/

Simple Chicken Stir Fry with Rice Noodles

https://sweetfamilymeals.com/recipe/simple-chicken-stir-fry-with-rice-noodles/

30m

Serves 4

Directions

1Cook the rice noodles according to the package instructions, drain well, and set aside.
2Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
3Add the chicken and cook until golden and fully cooked through.
4Remove the chicken from the pan and set aside.
5In the same pan, add the remaining oil.
6Add the onion, carrot, mushrooms, and red bell pepper.
7Stir-fry for 4–6 minutes until tender but still slightly crisp.
8Season with salt and black pepper.
9Add the drained rice noodles to the pan and gently toss with the vegetables.
10Return the cooked chicken to the pan.
11Pour the soy sauce over everything and mix well until evenly combined.
12Cook for another 1–2 minutes until heated through.
13Turn off the heat and sprinkle chopped green onions on top before serving.
14Serve warm.

Ingredients

250 g rice noodles
2 chicken breasts (cut into bite-sized pieces)
2 tablespoons oil (vegetable or sunflower oil)
1 medium onion (sliced)
1 large carrot (cut into thin sticks)
200 g mushrooms, sliced
1 red bell pepper (thinly sliced)
3 tablespoons soy sauce (or to taste)
Salt (to taste)
Black pepper (to taste)
2 green onions (chopped (for garnish))

Equipment

large panwok

Tips

Do not overcook the noodles; cook them just until tender.
Prepare all ingredients (slice vegetables, cut chicken, measure sauce) before you start cooking.
Use medium-high heat to help vegetables stay crisp.
Do not overcrowd the pan; use a large pan or wok for even cooking.
Add the soy sauce at the end and toss well for even coating.
You can add garlic or fresh ginger for extra flavor.
For a spicy version, add chili flakes or a drizzle of sriracha.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Simple Chicken Stir Fry with Rice Noodles

Simple Chicken Stir Fry with Rice Noodles

Directions

Ingredients

Equipment

Tips

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