Rice Noodles with Chicken
Elevate your weeknight dinner routine with this vibrant and flavorful Rice Noodles with Chicken recipe—a perfect harmony of tender chicken, springy rice noodles, and colorful stir-fried vegetables coated in a savory trio of soy sauce, oyster sauce, and sesame oil. Ready in just 30 minutes, this dish combines the aromatic allure of garlic and ginger with the crunch of julienned carrots, red bell peppers, and bean sprouts for a wholesome, restaurant-quality stir-fry you can make in your own kitchen. Perfect for busy evenings, this one-pan meal is easy to prepare, packed with umami flavor, and naturally gluten-free when made with gluten-free sauces. Garnished with fresh scallions, it’s as visually stunning as it is delicious—ideal for serving up a quick yet satisfying dinner for family or guests.
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Recipe Information
Ingredients
- 250 g rice noodles
- 300 g chicken breast
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 pieces garlic cloves, minced
- 1 tbsp ginger, minced
- 1 piece carrot, julienned
- 1 piece red bell pepper, thinly sliced
- 2 stalks scallions, chopped
- 100 g bean sprouts
- 3 tbsp water
- 1 tsp cornstarch
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Soak the rice noodles in warm water for 10-15 minutes or until they become pliable. Drain and set aside.
Cut the chicken breast into thin strips. In a small bowl, mix the cornstarch with 1 tablespoon of water and 1 tablespoon of soy sauce. Add the chicken strips to the bowl, toss to coat, and let marinate for 10 minutes.
In a small bowl, mix the remaining soy sauce, oyster sauce, dark soy sauce, sesame oil, and 2 tablespoons of water. Set aside.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Add the marinated chicken and stir-fry for 4-5 minutes until fully cooked. Remove and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger and stir-fry for about 30 seconds until aromatic.
Add the julienned carrot, red bell pepper, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Add the drained rice noodles to the wok, followed by the cooked chicken. Pour the prepared sauce over everything and toss well to coat evenly.
Season with salt and black pepper to taste. Stir-fry for an additional 2 minutes until everything is heated through and combined.
Garnish with chopped scallions and serve hot.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 6533 mg | 284% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 14.5 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
