It’s 6pm. You’re tired. Dinner needs to happen fast.
You want something healthy but also satisfying for everyone. These high protein fried rice noodles are the perfect solution for your busy kitchen.
They bring that takeout flavor right to your home. This dish is fresh, light, and ready in under 30 minutes.
Why You’ll Love This Recipe
This dish is a total weeknight winner for your family. It packs 26 grams of protein into every single bowl. You get lean protein from chicken, eggs, and edamame.
It is much healthier than your local takeout spot. Plus, it is very budget-friendly using simple pantry staples. Your kids will love the tender noodles and mild, savory sauce.
Simple Method
Making a stir-fry is much easier than you think. You just need to prep your ingredients first. The cooking happens very fast over high heat. Anyone can master this simple method at home. It feels like a fun kitchen dance once you start!
Ingredients You’ll Need
Most of these items are already in your pantry or easy to find. Fresh ginger and garlic make a huge difference in flavor.
- 250g dried flat rice noodles
- 400g boneless skinless chicken breast, thinly sliced
- 3 large eggs, beaten
- 1 cup shelled edamame
- 2 cups fresh bean sprouts
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced into 1-inch pieces
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons avocado oil for frying
Step-by-Step Directions
- Soak dried rice noodles in warm water for 15-20 minutes until pliable but firm, then drain thoroughly.
- Whisk soy sauce, oyster sauce, and sesame oil in a small bowl to create the seasoning base.
- Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat; add chicken slices and stir-fry until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Add remaining oil to the wok; pour in beaten eggs and scramble quickly until just set.
- Add minced garlic and grated ginger to the wok, sautéing for 30 seconds until fragrant.
- Incorporate the drained noodles and shelled edamame into the wok, tossing constantly for 2 minutes to heat through.
- Return the cooked chicken to the pan and pour the sauce mixture over the noodles and protein.
- Stir-fry for an additional 2 minutes using high heat until noodles are evenly coated and have absorbed the sauce.
- Fold in the bean sprouts and green onions, cooking for 30 seconds until sprouts are slightly wilted but remain crunchy.
- Divide into four equal portions and serve immediately.
Best Ways to Enjoy It
Serve these noodles warm in deep bowls for a cozy feel. You can sprinkle some extra sesame seeds on top for a crunch. Pair this with a simple cucumber salad for a fresh side. It is perfect for a quick family dinner after a long day.
Storage & Reheating
These noodles store beautifully in the fridge for up to three days. Pack them into glass containers for easy weekday lunches. To reheat, use a microwave or a hot skillet. Add a splash of water to keep the noodles tender and moist. This recipe is not ideal for the freezer.
Tips for Best Results
- Do not skip soaking the noodles in warm water first.
- Avoid overcooking the noodles so they stay firm and chewy.
- Use a very hot pan to get that classic stir-fry sear.
- Prep all your ingredients before you start the stove.
- For a budget-friendly option, use chicken thighs instead of breast.
- Add a handful of fresh summer peas for extra color.
- Swap the chicken for tofu to make it vegetarian.
Ways to Switch It Up
- Swap maple syrup for honey if you want a sweeter sauce.
- Use shrimp instead of chicken for a seafood twist.
- Add red pepper flakes if you enjoy a little heat.
- In summer, swap bean sprouts for thin zucchini ribbons.
Quick Answers
Can I make this ahead of time?
Yes, this recipe is fantastic for meal prep. The flavors actually meld together even better the next day. Just reheat gently so the chicken stays juicy.
What if I don’t have a wok?
A large non-stick skillet works just as well. Make sure it is wide enough to toss everything easily. High heat is the most important part.
Will my kids eat the edamame?
Most kids find edamame fun to eat because they are mild and buttery. If they are picky, you can chop them smaller. They blend right in with the noodles!
I hope this quick meal makes your weeknights much easier. It is the perfect way to feed your family well without the stress. Give it a try tonight and enjoy the fresh flavors!
— Lidia
High Protein Fried Rice Noodles
Ingredients
- 250 g dried flat rice noodles
- 400 g boneless skinless chicken breast, thinly sliced
- 3 large eggs , beaten
- 1 cup shelled edamame
- 2 cups fresh bean sprouts
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 4 green onions , sliced into 1-inch pieces
- 3 tablespoons low -sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons avocado oil for frying
Instructions
- Soak dried rice noodles in warm water for 15-20 minutes until pliable but firm, then drain thoroughly.
- Whisk soy sauce, oyster sauce, and sesame oil in a small bowl to create the seasoning base.
- Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat; add chicken slices and stir-fry until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Add remaining oil to the wok; pour in beaten eggs and scramble quickly until just set.
- Add minced garlic and grated ginger to the wok, sautéing for 30 seconds until fragrant.
- Incorporate the drained noodles and shelled edamame into the wok, tossing constantly for 2 minutes to heat through.
- Return the cooked chicken to the pan and pour the sauce mixture over the noodles and protein.
- Stir-fry for an additional 2 minutes using high heat until noodles are evenly coated and have absorbed the sauce.
- Fold in the bean sprouts and green onions, cooking for 30 seconds until sprouts are slightly wilted but remain crunchy.
- Divide into four equal portions and serve immediately.
