Rice Noodle Stir Fry
A vibrant, savory, and quick-to-prepare stir-fry that brings the authentic flavors of a bustling street market right into your home kitchen.
Ingredients
- •8 ounces (225g) dried rice stick noodles
- •2 tablespoons vegetable oil
- •1 pound (450g) chicken breast, thinly sliced
- •2 cups broccoli florets
- •1 large carrot, julienned
- •1 red bell pepper, thinly sliced
- •3 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •3 tablespoons soy sauce
- •1 tablespoon oyster sauce (or vegetarian mushroom stir-fry sauce)
- •1 tablespoon rice vinegar
- •1 teaspoon toasted sesame oil
- •2 green onions, sliced
- •1 tablespoon toasted sesame seeds
Instructions
- 1
Place the dried rice noodles in a large heat-proof bowl and cover with boiling water; let soak for 8-10 minutes until tender but firm, then drain and rinse with cold water to stop the cooking.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sesame oil to create the stir-fry sauce.
- 3
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken slices and cook until browned and fully cooked through, then remove from the pan and set aside.
- 4
Add the remaining tablespoon of oil to the same pan. Add the broccoli, carrots, and bell pepper, stir-frying for 4-5 minutes until the vegetables are crisp-tender.
- 5
Add the minced garlic and grated ginger to the vegetables, cooking for about 30 seconds until fragrant.
- 6
Return the cooked chicken to the pan and add the drained noodles.
- 7
Pour the sauce over the mixture and use tongs to toss everything together for 2 minutes, ensuring the noodles are evenly coated and heated through.
- 8
Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
💡 Chef tips
- To prevent noodles from sticking, rinse them thoroughly with cold water immediately after soaking and toss with a drop of oil.
- For a vegetarian version, substitute the chicken with extra-firm tofu cubes or double the amount of vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a pan with a splash of water to loosen the noodles.
✅ How it should turn out
The finished dish features perfectly chewy noodles coated in a glossy, savory glaze, with vibrant, crunchy vegetables and tender chicken that smells aromatic and toasted.