This chicken stir fry with rice noodles is easy, fresh, healthy, and totally delicious! It comes together fast, and you will love the sweet and savory sauce.
If you've been looking for an easy rice noodle recipe, you've come to the right place.
Tips on making stir fry with rice noodles:
- I used Thai rice noodles (the wider flat ones), but the recipe has some Vietnamese flavors. I wasn't sure what to call this recipe, but I think "stir fry" is close enough. I didn't use a wok, but same idea using a skillet.
- Making rice noodles is really easy. You can either soak them and then finish cooking them in the stir fry, or you can just boil them and toss them with the sauce at the end. I've done both ways for this recipe, and I find cooking them first to be easier for me, but either way is fine.
If you're new to using fish sauce, don't worry. It does smell quite strong, but the flavor mellows as it cooks. I love the umami taste it gives to dishes.
You can actually enjoy this dish as a cold rice noodle salad if you prefer. I did for the leftovers since there's some fresh ingredients in here, so I didn't want to microwave it at work. It's definitely good when it's hot straight out of the pan, but I enjoyed it just as much cold.
Do you like to top warm dishes with raw ingredients like I do? I think it really lifts so many dishes; especially Asian-inspired ones.
I hope you will like this chicken stir fry with rice noodles recipe as much as I did!
You may also like my cold soba noodle salad with a spicy peanut sauce.
Will you make this rice noodle stir fry?
Let me know in the comments below!
Chicken Stir Fry with Rice Noodles
- 1/2 pound rice noodles
- 1 tablespoon olive oil
- 2-3 boneless, skinless chicken breasts cut into bite-size pieces
- 2 cloves garlic minced
- 1/4 cup hoisin sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Juice of 1/2 lime
Garnish (use any/all toppings):
- 1 Persian (mini) cucumber chopped or julienned
- 1 handful mint chopped
- 1 small carrot grated, spiralized, or julienned
- Scallions (green parts) chopped, to taste
- 1/4 cup chopped peanuts
- Red pepper flakes to taste
- Lime wedges
- Boil a pot of water and cook noodles according to package directions until they're just tender.
- Meanwhile, add the sauce ingredients to a small bowl, and then prep the garnish ingredients and set aside.
- Add the oil and chicken to a skillet or wok. Cook on medium-high heat for 5 minutes, stirring often.
- Add the sauce to the pan and give it a good stir to coat the chicken. Cook for an additional couple minutes, stirring often, or until the chicken is cooked through (but don't overcook). The sauce will thicken up.
- Once the noodles are done, drain them and add to the pan. Toss with the chicken (I use tongs). You can either add the garnish ingredients right to the pan or to each bowl when you plate it.
- Eat it immediately or enjoy cold as a noodle salad.
- I used A Taste of Thai straight cut rice noodles. If your noodles are cooked before the rest of the dish is ready, I suggest tossing them with a bit of oil so they don't stick together as much.
- Makes 4 reasonable-size portions. If you're really hungry, you may want to serve it with something else or just feed 2-3.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.