These quick stir-fried Chicken and Rice Noodles are a weeknight lifesaver—simple to prepare, ready in about 30 minutes, and usually a hit even with picky eaters. This recipe is one of my go-to easy dinners when I want something flavorful without fuss.
Chicken and Rice Noodles
Stir-fry is one of the most flexible meals you can make: swap ingredients in and out based on what you have, and it will still turn out great. This chicken and rice noodle stir-fry combines marinated chicken, tender-crisp vegetables, and rice noodles that soak up a glossy, flavorful sauce. It’s ideal for busy weeknights, yet easy to adapt if you want to change the protein or vegetables.
What kind of chicken works best for chicken stir-fry with noodles?
For this version I use diced chicken tenderloins that I marinate briefly and then stir-fry in a little oil. Boneless, skinless chicken breasts or thighs are excellent alternatives—thighs add more richness, while breasts cook lean and quickly.
Marinating the chicken makes a noticeable difference: it’s an easy step that improves flavor and tenderness. If you’re pressed for time, you can skip the marinade and still get a tasty meal, but if you can plan ahead even an hour or two of marinating will pay off.
Where can you buy rice noodles?
Rice noodles are widely available these days. Check the international or Asian aisle at most grocery stores—many local grocers now stock a variety of rice noodle sizes. If your store doesn’t carry them, they’re easy to order online from reputable retailers. Look for medium-width rice sticks for this recipe; they hold up well in a stir-fry and absorb sauce without becoming mushy.
How do you prepare rice noodles?
Preparing rice noodles is quick: soak them in very hot water for about 10 minutes, or until they’re pliable but not fully soft. Drain them well before adding to the stir-fry to avoid excess water. Rice noodles are great in stir-fries because they soak up the sauce and are less likely to scatter across a table—handy if you have kids around.
What vegetables work well in the stir-fry?
Use whatever vegetables you enjoy or have on hand. Some favorites that work especially well in a chicken and rice noodle stir-fry:
- Broccoli
- Asparagus
- Cabbage
- Shredded carrots
- Sugar snap peas
- Sliced bell peppers
- Sliced mushrooms (shiitake or cremini)
Is this rice noodle stir-fry spicy?
The base recipe is mildly spicy. You can easily adjust the heat to your taste by adding or omitting spicy ingredients. For more heat, stir extra chili garlic paste, gochujang, or a drizzle of chili oil into the sauce. To keep it mild, leave out Sriracha and chili paste.
Can you make this ahead of time?
Stir-fries are best served straight from the pan to preserve texture and freshness. However, you can prepare most components in advance—marinate the chicken, chop vegetables, and soak the noodles earlier in the day to speed up dinner time. Pre-cut stir-fry vegetable mixes from the produce section are a convenient shortcut.
How do you store leftovers?
Leftover rice noodles are delicate but keep well for a couple of days. Store the stir-fry in a covered container in the refrigerator for up to 3 days and reheat gently in a skillet or microwave. Freezing is not recommended—rice noodles can become mushy after thawing.
What to serve with chicken and rice noodles
This dish is a satisfying meal on its own, but you can round it out with simple appetizers like fried wontons, egg rolls, or steamed dumplings to make it feel special. A light cucumber salad or pickled vegetables also make refreshing accompaniments.
Chicken and Rice Noodles Stir Fry
This simple rice noodle stir-fry features marinated chicken tenderloins and plenty of vegetables. Adjust the spice level to suit your family and change up the vegetables to use what you have on hand.
Ingredients
Main
- 4 cups chicken tenderloins, cubed
Chicken Marinade
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup rice vinegar
- ½ cup pineapple juice
- ¼ cup gochujang (optional—omit if you prefer no spice)
Stir Fry
- 3 tablespoons neutral oil (e.g., avocado or vegetable)
- 8 ounces rice noodles
- 2 cups chopped cabbage
- ½ red bell pepper, sliced
- ½ cup grated carrots
- ½ cup sliced shiitake or other mushrooms
Stir-Fry Sauce
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons cornstarch
- 2 tablespoons mirin
- 3 tablespoons honey
- 1 teaspoon shiitake mushroom powder (optional)
- 2 teaspoons Sriracha (optional)
- 1 teaspoon chili garlic sauce (optional)
Instructions
- Combine the marinade ingredients in a resealable bag and add the cubed chicken. Marinate at least 4 hours or overnight for best flavor.
- Remove the chicken from the marinade and discard the marinade. Whisk together the stir-fry sauce ingredients and set aside.
- Soak the rice noodles in very hot water for about 10 minutes, until pliable. Drain thoroughly.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Stir-fry the vegetables until tender-crisp, about 3 minutes, then remove and set aside.
- Add another tablespoon oil to the pan and stir-fry the chicken until cooked through, about 3–4 minutes.
- Add the final tablespoon of oil, then add the drained noodles and vegetables back to the pan. Toss to combine, pour in the stir-fry sauce, and stir constantly until the sauce thickens and coats everything evenly. Serve immediately, garnished with toasted sesame seeds or togarashi if desired.
Notes
Items marked as optional or spicy can be omitted to make a milder dish. Adjust the amount of cornstarch in the sauce for a thinner or thicker finish.
Nutrition Information (per serving)
Yield: 8 | Serving Size: 1
Calories: 319 • Total Fat: 8g • Saturated Fat: 1g • Cholesterol: 57mg • Sodium: 2309mg • Carbohydrates: 35g • Fiber: 2g • Sugar: 20g • Protein: 25g
Nutrition data is an estimate. Consult a trusted source if you need precise values for medical or dietary tracking.