It is 6pm. You are tired. Dinner needs to happen fast.
This Easy Rice Noodle Stir-Fry is your new best friend. It is fresh, light, and perfect for a warm summer evening.
Why You’ll Love This Recipe
This recipe is a total game-changer for your weekly rotation. It is ready in 35 minutes flat. You get fresh veggies and lean protein in every bite. It is much better than takeout.
The cleanup is very easy too. You only need one pan for the main cooking. It is a kid-approved meal that even picky eaters enjoy. Your family will ask for this every week.
Simple Method
Making this stir-fry is very simple. You start by soaking the noodles in hot water. While they soften, you cook the chicken and veggies. Everything happens fast once the pan is hot. Even if you are a beginner, you can do this.
Simple Ingredients
These ingredients are mostly pantry staples and fresh produce.
- 8 oz dried rice noodles
- 2 tbsp vegetable oil
- 1 lb chicken breast, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, julienned
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 2 green onions, sliced
Step-by-Step
- Soak rice noodles in hot water for 10 to 15 minutes until softened, then drain and set aside.
- Whisk together soy sauce, oyster sauce, brown sugar, and sesame oil in a small bowl.
- Heat vegetable oil in a large wok or skillet over high heat.
- Add sliced chicken and stir-fry for 5 to 7 minutes until fully cooked.
- Add broccoli and bell pepper to the pan and stir-fry for 3 to 4 minutes until tender-crisp.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add the drained noodles and the prepared sauce to the wok.
- Toss ingredients together for 2 to 3 minutes until the noodles are evenly coated and heated through.
- Garnish with sliced green onions before serving.
Best Ways to Enjoy It
Serve this dish in big, warm bowls. You can add a squeeze of lime for brightness. It feels like a restaurant meal at home. Set the table, pour a cold drink, and enjoy with your family.
Storage & Reheating
Store leftovers in an airtight container. They stay fresh in the fridge for three days. To reheat, use a splash of water in a pan. This helps the noodles stay tender and soft. It makes a great lunch the next day.
Recipe Tips
- Don’t over-soak your noodles or they will get mushy.
- Cut your chicken into very thin strips for faster cooking.
- Use a high heat to get that perfect savory sear on the veggies.
- Prep all your ingredients before you turn on the stove.
- Add a handful of fresh summer snap peas for extra crunch.
- Double the sauce if you like your noodles extra saucy.
Ways to Switch It Up
- Swap chicken for firm tofu for a vegetarian option.
- Use gluten-free tamari instead of soy sauce if needed.
- In summer, swap broccoli for zucchini or summer squash.
Common Questions
Can I use different noodles?
Yes, you can use linguine or ramen if you prefer. Just follow the package cooking directions first. Rice noodles are best for that authentic texture.
Is this dish spicy?
This version is very mild and family-friendly. You can add red pepper flakes to make it spicy. Add them when you cook the garlic.
I hope this Easy Rice Noodle Stir-Fry makes your busy summer nights much easier. It is a fresh, fast meal that brings everyone together. Happy cooking!
— Lidia
Easy Rice Noodle Stir-Fry
Ingredients
- 8 oz dried rice noodles
- 2 tbsp vegetable oil
- 1 lb chicken breast, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, julienned
- 2 cloves garlic , minced
- 1 tsp ginger , grated
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 2 green onions , sliced
Instructions
- Soak rice noodles in hot water for 10 to 15 minutes until softened, then drain and set aside.
- Whisk together soy sauce, oyster sauce, brown sugar, and sesame oil in a small bowl.
- Heat vegetable oil in a large wok or skillet over high heat.
- Add sliced chicken and stir-fry for 5 to 7 minutes until fully cooked.
- Add broccoli and bell pepper to the pan and stir-fry for 3 to 4 minutes until tender-crisp.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add the drained noodles and the prepared sauce to the wok.
- Toss ingredients together for 2 to 3 minutes until the noodles are evenly coated and heated through.
- Garnish with sliced green onions before serving.
