Simple Chicken Stir Fry with Rice Noodles
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.
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