Chicken Stir Fry with Rice Noodles

You will love this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles. Delicious dinner made in no time! Thank you to Love from for sharing this delicious recipe!
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Servings: 4 servings


  • 12 oz rice noodles
  • 3 tablespoons vegetable oil
  • 1 lb 2 medium skinless boneless chicken breasts, sliced into bite-size strips
  • Salt and black pepper to taste
  • 1 red bell pepper or 1/2 red and 1/2 green, sliced
  • 1 cup broccoli chopped
  • 4 oz shiitake or portobello mushroom sliced
  • 1 tablespoon peeled and shredded fresh ginger
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce NOT low-sodium*
  • 2 tablespoons ketchup
  • 1 teaspoon cornstarch
  • few drizzles of sesame oil


    1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
    2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
    3. Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
    4. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
    5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
    6. Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!

Recipe Notes

Straight cut rice noodles can be purchased in the Asian section of most grocery stores.
*If using low sodium soy sauce or broth, be sure to season to taste with salt or the recipe will be lacking in flavor.


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