A simple noodle stir fry with gluten-free rice noodles, tender chicken breast & crunchy veggies tossed in a savory sauce! This is a quick dinner recipe ready in 30 minutes!
I’m a HUGE fan of noodle stir fries! Chow Mein, Udon and Chow Fun… I love it ALL.
It’s also such an easy meal to prepare. Also, I’m 25 WEEKS PREGNANT. Time is flying by this time! With a 1 year old toddler to look after all day, I’m all about quick recipes that take minimal prep and cook time.
This recipe uses small flat rice noodles, the same ones you use for Pad Thai. You can buy them at any Asian grocery store, Sprouts, Whole Foods, Ralphs and many grocery stores!
There’s also chicken breakfast, but you can also use chicken thigh if you’d like. I add in broccoli and zucchini for crunchiness & veggies (of course!). My toddler really enjoyed this meal. She loves ALL noodles!
Recipe is below!
Chicken Rice Noodle Stir Fry
Ingredients
- 8 oz flat rice noodles
- 8 oz chicken breast cut into chunks
- 2 cups broccoli florets
- 1 zucchini halved and sliced
Sauce:
- 3 tablespoons water
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 1 tablespoon fish sauce
- 1/2 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 tablespoon sugar optional
Instructions
- Preheat pot of water to medium heat to quickly blanch rice noodles – cook based on package instructions. Prepare sauce by mixing all the ingredients together and leave to the side.
- Preheat a large pan to medium heat with oil. Add in broccoli and zucchini to cook until lightly crisp, about 3-4 minutes. Remove from pan and leave to the side.
- Add more oil into the pan, then add in chicken breast to cook until no longer pink and chicken is cooked throughout.
- Toss veggies back in along with the cooked rice noodles and sauce. Toss together and enjoy warm with a drizzle sesame oil on top.
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