Chicken Stir Fry with Rice Noodles

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Chicken stir fry with rice noodles is a quick and tasty meal you can whip up in just 15 minutes. This dish is perfect for busy weeknights when you want something delicious but don’t have much time to cook.

You only need a few basic ingredients like chicken, veggies, and rice noodles. The simple sauce adds great flavor without being too heavy.

You can use any veggies you have on hand, making this recipe super flexible. The key is to cook everything fast over high heat so the veggies stay crisp and the chicken doesn’t dry out. In just a few minutes, you’ll have a yummy homemade meal that’s way better than takeout.

Exact Ingredients List

Here’s what you’ll need for this tasty chicken stir fry with rice noodles:

For the chicken:

• 5-6 oz chicken breast, cut into thin strips
• 1 tsp cornstarch (optional)
• 1 tsp oil (peanut, vegetable, or canola) (optional)

For the sauce:

• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp sugar (optional)
• 1 1/2 tbsp Chinese cooking wine or Mirin
• 1/4 tsp white pepper
• 3 tbsp water

For the stir fry:

• 3.5 oz dried rice noodles
• 1 tbsp oil
• 1 garlic clove, finely chopped
• 1 small onion, sliced
• 1/2 bunch choy sum or other Asian greens
• 1/2 red bell pepper, sliced
• 1 carrot, peeled and sliced
• 5-7 mushrooms, sliced

Optional toppings:

• Sesame seeds
• Green onions, finely sliced

This recipe serves 2 people and takes about 15 minutes to make. It’s a quick and yummy meal for busy weeknights!

Instructions

Start by mixing the chicken strips with cornstarch and oil in a bowl. This helps the chicken stay tender and juicy.

Next, combine all the sauce ingredients in a separate bowl. If you prefer, you can use 3 tablespoons of homemade stir fry sauce mixed with 6 tablespoons of water instead.

Soak your rice noodles in hot water according to the package directions. Drain them just before you start cooking.

Heat oil in a wok or large skillet over high heat. Add garlic and onion, cooking for 30 seconds to release their flavors.

Add the chicken to the pan. Cook for 1 minute until it turns white.

Toss in the carrot, choy sum stems, and bell pepper. Cook these veggies for 1 minute.

Add mushrooms and cook for another 30 seconds.

Now it’s time for the noodles, choy sum leaves, and sauce. Toss everything together for 1 minute. The leaves will wilt and the sauce will coat everything nicely.

Be careful not to overcook! Stop tossing after 1½ minutes max to prevent the noodles from breaking.

Sprinkle sesame seeds and green onions on top for a nice finishing touch. Serve your stir fry right away while it’s hot and fresh!

Possible Substitutes List

You can easily swap ingredients in this chicken stir fry with rice noodles. Here are some tasty options:

Protein:

• Tofu (firm, cubed)
• Shrimp
• Sliced beef
• Pork strips

Noodles:

• Egg noodles
• Udon noodles
• Soba noodles
• Ramen noodles

Veggies:

• Broccoli florets
• Snow peas
• Baby corn
• Zucchini slices
• Bean sprouts

Sauce:

• Hoisin sauce instead of oyster sauce
• Light soy sauce for dark soy sauce
• Rice vinegar for Chinese cooking wine

Don’t have choy sum? Try bok choy or spinach instead. No red bell pepper? Use green or yellow ones.

Feel free to mix and match based on what’s in your fridge. The beauty of stir fry is its flexibility!

How To Make It Diabetes-Friendly

To make this chicken stir fry more diabetes-friendly, try these simple swaps:

1. 
   

   Use brown rice noodles instead of white. They have more fiber and a lower glycemic index.

   
   
2. 
   

   Cut the sugar in the sauce. Try using a natural sweetener like stevia instead.

   
   
3. 
   

   Add more veggies! Double the amount of bell peppers, carrots, and mushrooms.

   
   
4. 
   

   Use less oil when cooking. Try a non-stick pan or cooking spray to reduce added fats.

   
   
5. 
   

   Measure your portions carefully. Stick to about 1 cup of cooked noodles per serving.

   
   

Here’s a quick nutrition boost:

• Add 1/2 cup edamame for extra protein and fiber
• Toss in some cashews for healthy fats
• Try bok choy instead of choy sum for more vitamins

Remember to check your blood sugar before and after eating. Everyone’s body reacts differently to foods.

Enjoy your tasty and diabetes-friendly meal!

Tips, Tricks & Storing

Get ready for the best chicken stir fry with rice noodles! Here are some handy tips to make your cooking a breeze:

Prep your ingredients before you start cooking. Cut your veggies and chicken, and mix the sauce. This will make the stir-frying process quick and easy.

Use a wok or large skillet for best results. The high sides help you toss the ingredients without making a mess.

Cook your noodles just before you need them. This prevents them from sticking together.

Keep the heat high and stir constantly. This ensures everything cooks evenly and quickly.

Don’t overcook! The veggies should stay crisp and colorful.

Storing leftovers is simple:

• Let the stir fry cool completely
• Place in an airtight container
• Store in the fridge for up to 3 days
• Reheat in a pan or microwave

For meal prep, you can chop veggies and chicken ahead of time. Store them separately in the fridge until you’re ready to cook.

Remember, this dish is flexible. Feel free to swap veggies based on what you have on hand. Enjoy your tasty creation!