Best 5 Chicken And Rice Noodle Stir Fry Recipes

Indulge in a delectable culinary journey with our versatile Chicken and Rice Noodle Stir-Fry recipes. These dishes promise an explosion of flavors, combining tender chicken, savory sauces, and the perfect chewiness of rice noodles. Explore variations ranging from the classic stir-fry with vibrant vegetables to tantalizing options featuring exotic Asian ingredients. Prepare to tantalize your taste buds as you delve into this collection of easy-to-follow recipes.

Check out the recipes below so you can choose the best recipe for yourself!

STIR-FRIED CHICKEN AND RICE NOODLES

Stir-Fried Chicken and Rice Noodles image

From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. "Don't let the ingredients fool you," she warns, "the stir-fry is very simple. We love its Asian flair."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

2-1/2 teaspoons cornstarch
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or reduced-sodium chicken broth
2 teaspoons sesame oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup reduced-sodium chicken broth
2 tablespoons sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
3 ounces uncooked thick rice noodles
4 teaspoons canola oil, divided
3 cups fresh broccoli florets
2/3 cup chopped green onions
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 cup unsalted dry roasted peanuts

Steps:

In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. , Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. , Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.

Nutrition Facts : Calories 293 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)

Chicken Stir Fry with Rice Noodles (30 minute meal) image

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 MunchkinTime.com for sharing this delicious recipe!

Provided by Natasha Kravchuk

Categories Easy

Time 30m

Number Of Ingredients 13

Ingredients

12 oz rice noodles
3 Tbsp vegetable oil
1 lb skinless boneless chicken breasts (sliced into bite-sized 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 Tbsp fresh ginger (peeled and grated)
1/2 cup chicken broth
2 Tbsp soy sauce (NOT low-sodium*)
2 Tbsp ketchup
1 tsp cornstarch
few drizzles of sesame oil

Steps:

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.
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.
Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!

Nutrition Facts : Calories 588 kcal, Carbohydrate 80 g, Protein 30 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 877 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHICKEN STIR FRY WITH RICE NOODLES

Chicken Stir Fry with Rice Noodles image

Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.

Provided by Nagi

Time 15m

Number Of Ingredients 18

Ingredients

150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)
1 tsp cornflour / cornstarch ((optional))
1 tsp oil ((peanut, vegetable, canola) (optional))
2 tbsp oyster sauce ((or sub with Hoisin))
1 tbsp dark soy sauce ((Note 2))
1/2 tsp each sesame oil, sugar ((optional))
1 1/2 tbsp Chinese cooking wine ((Shoaxing wine) OR Mirin (Note 3))
1/4 tsp white pepper ((or black pepper))
3 tbsp water
100 g / 3.5 oz dried rice noodles ((Note 4))
1 tbsp oil
1 garlic clove (, finely chopped (Note 5))
1 small onion (, sliced (white, brown, yellow))
1/2 bunch choy sum or other Asian greens (, stems separated from leaves (Note 6))
1/2 red capsicum / bell pepper (, sliced)
1 carrot (, peeled, cut in half lengthwise and sliced on the diagonal)
5 - 7 mushrooms (, sliced)
Sesame seeds and finely sliced green onions/scallions (, optional)

Steps:

Mix chicken, cornstarch and oil in a bowl.
Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
Heat oil in a wok or large skillet over high heat.
Add garlic and onion, cook for 30 seconds.
Add chicken, cook for 1 minute until it changes colour from pink to white.
Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
Add mushrooms, cook for 30 seconds.
Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
Garnish with sesame seeds and green onions then serve immediately.

Nutrition Facts : ServingSize 419 g, Calories 427 kcal

CHICKEN STIR-FRY WITH NOODLES

Chicken Stir-Fry with Noodles image

Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Steps:

Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.

STIR-FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES

Stir-Fried Rice Noodles With Chicken and Vegetables image

A snappy supper dish or tasty light meal, this fresh and colourful stir-fry is as flavoursome as it is healthy.

Provided by English_Rose

Categories Chicken Breast

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons vegetable oil
1 chicken breast, shredded
1 egg
6 1/2 ounces rice noodles, broad variety, soaked as per instructions on the packet, drained
2 1/2 ounces greens, roughly chopped
4 ounces broccoli florets
1 tablespoon fish sauce
1 tablespoon sugar
1 1/2 teaspoons dark soy sauce
1/2 tablespoon light soy sauce
2 tablespoons stock (optional)
1/2 teaspoon ground black pepper

Steps:

Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.

Nutrition Facts : Calories 1277.6, Fat 40.3, SaturatedFat 8.4, Cholesterol 304.3, Sodium 2928.5, Carbohydrate 175.3, Fiber 3.4, Sugar 13.9, Protein 49.5

Tips:

Mise en place: Prepare all ingredients and sauces before you start cooking. This will help you save time and prevent chaos in the kitchen.
Use fresh ingredients: The fresher your ingredients, the tastier your stir-fry will be. If possible, use organic, free-range chicken and fresh vegetables.
Marinate the chicken: Marinating the chicken in a flavorful sauce will help it stay moist and tender during cooking.
Cook the chicken in a hot pan: This will help it sear and caramelize, giving it a delicious flavor.
Don't overcrowd the pan: If you overcrowd the pan, the chicken will steam instead of fry, resulting in a soggy texture.
Stir-fry in batches: If you're cooking a large amount of chicken, stir-fry it in batches to prevent overcrowding.
Use a variety of vegetables: Different vegetables will add different flavors, textures, and nutrients to your stir-fry. Some good options include broccoli, carrots, bell peppers, and snow peas.
Cook the vegetables until they are tender-crisp: You don't want to overcook the vegetables, or they will become mushy. Aim for a tender-crisp texture, where the vegetables still have a slight crunch.
Add the sauce last: Stir in the sauce at the end of cooking, and cook for just a minute or two to heat it through. This will prevent the sauce from overpowering the other flavors in the dish.
Serve immediately: Stir-fry is best served immediately, while it's still hot and fresh.

Conclusion:

Chicken and rice noodle stir-fry is a quick, easy, and delicious meal that is perfect for busy weeknights. It's also a great way to use up leftover chicken. With a little planning and preparation, you can have a healthy and flavorful stir-fry on the table in under 30 minutes.