Rice Noodles with Chicken

Elevate your weeknight dinner routine with this vibrant and flavorful Rice Noodles with Chicken recipe—a perfect harmony of tender chicken, springy rice noodles, and colorful stir-fried vegetables coated in a savory trio of soy sauce, oyster sauce, and sesame oil. Ready in just 30 minutes, this dish combines the aromatic allure of garlic and ginger with the crunch of julienned carrots, red bell peppers, and bean sprouts for a wholesome, restaurant-quality stir-fry you can make in your own kitchen. Perfect for busy evenings, this one-pan meal is easy to prepare, packed with umami flavor, and naturally gluten-free when made with gluten-free sauces. Garnished with fresh scallions, it’s as visually stunning as it is delicious—ideal for serving up a quick yet satisfying dinner for family or guests.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 g rice noodles
• 300 g chicken breast
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 pieces garlic cloves, minced
• 1 tbsp ginger, minced
• 1 piece carrot, julienned
• 1 piece red bell pepper, thinly sliced
• 2 stalks scallions, chopped
• 100 g bean sprouts
• 3 tbsp water
• 1 tsp cornstarch
• 0.5 tsp salt
• 0.25 tsp black pepper

Directions

Step 1

Soak the rice noodles in warm water for 10-15 minutes or until they become pliable. Drain and set aside.

Step 2

Cut the chicken breast into thin strips. In a small bowl, mix the cornstarch with 1 tablespoon of water and 1 tablespoon of soy sauce. Add the chicken strips to the bowl, toss to coat, and let marinate for 10 minutes.

Step 3

In a small bowl, mix the remaining soy sauce, oyster sauce, dark soy sauce, sesame oil, and 2 tablespoons of water. Set aside.

Step 4

Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Add the marinated chicken and stir-fry for 4-5 minutes until fully cooked. Remove and set aside.

Step 5

In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger and stir-fry for about 30 seconds until aromatic.

Step 6

Add the julienned carrot, red bell pepper, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

Step 7

Add the drained rice noodles to the wok, followed by the cooked chicken. Pour the prepared sauce over everything and toss well to coat evenly.

Step 8

Season with salt and black pepper to taste. Stir-fry for an additional 2 minutes until everything is heated through and combined.

Step 9

Garnish with chopped scallions and serve hot.

Nutrition Facts

Serving size	1094.1 grams (1094.1g)

Amount per serving	% Daily Value*
Calories	1241

Total Fat 52.70g	68%
Saturated Fat 8.50g	43%
Polyunsaturated Fat 24.30g
Cholesterol 258mg	86%
Sodium 6533mg	284%
Total Carbohydrate 96.10g	35%
Dietary Fiber 11.10g	40%
Total Sugars 14.50g
Protein 100.70g	201%

Vitamin D 0IU	0%
Calcium 176mg	14%
Iron 5mg	29%
Potassium 1894mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 31.9%

Carbs: 30.5%