Chicken and Rice Noodles Stir Fry

Ingredients

• 150 g (5.5 oz)chicken breast or thigh
• 120 g (4.5 oz)dried rice vermicelli noodles
• 1 smallcarrot, julienned
• 1/2onion, thinly sliced
• 10–12green beans, halved
• 1red chilli pepper, thinly sliced (optional)
• 2–3spring onions, cut into 5 cm pieces
• 2–3 tbspvegetable oil
• 2 tbsplight soy sauce
• 2 tbspoyster sauce
• 1 tspdark soy sauce
• 1 tspsesame oil
• 1/4 tspwhite pepper
• 1 tbsplight soy sauce
• 1 tspsesame oil
• 1/4 tspwhite pepper

Instructions

1. 1

   Soak the noodles

   Soak the rice vermicelli in warm water for 4–5 minutes, then drain and set aside. Stir the first amounts of light soy sauce, oyster sauce, dark soy sauce, sesame oil and white pepper together in a small bowl for the stir-fry sauce.

2. 2

   Marinate the chicken

   Slice the chicken thinly and toss it with the remaining 1 tbsp light soy sauce, 1 tsp sesame oil and 1/4 tsp white pepper. Leave it to marinate for a few minutes.

3. 3

   Prepare the vegetables

   Thinly slice the onion and chilli, cut the spring onions into 5 cm pieces, julienne the carrot and halve the green beans.

4. 4

   Stir-fry the chicken

   Heat a wok or skillet over medium-high heat and add 2 tbsp vegetable oil. Stir-fry the chicken for 1–2 minutes, until cooked through.

5. 5

   Cook the noodles

   Add the green beans, carrot and onion and stir-fry for 1 minute. Add the noodles and prepared sauce, toss gently to avoid breaking the noodles, and cook for 1 more minute.

6. 6

   Add spring onions

   Add the spring onions and stir to distribute them evenly through the noodles.

7. 7

   Serve straight away

   Garnish with some extra chopped spring onions and serve immediately.

What is chicken and rice noodle stir-fry?

This is a quick Chinese-style noodle dish, bringing together thin rice vermicelli, chicken, vegetables and a savoury stir-fry sauce. Rice noodles are common in many Chinese regional cuisines, and their light texture makes them a natural match for fast-cooked ingredients.

Here, the combination of light and dark soy sauces with oyster sauce gives the noodles a salty, savoury finish, while sesame oil and white pepper season both the sauce and the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 532 calories, 23g protein, 64g carbs, 21g fat.

The rice vermicelli supplies most of the carbohydrates, while the chicken contributes protein and the vegetable and sesame oils provide much of the fat. The stated nutrition is 532 kcal per serving; add extra non-starchy vegetables alongside if you want to balance the plate without increasing the noodle portion.

Getting the vermicelli ready

Warm-water soaking: Follow the stated 4–5 minutes, then drain the noodles well. They should be pliable enough to toss but not so soft that they break apart in the wok.

Gentle tossing: Add the noodles after the vegetables and fold them through the sauce with care. A firm, repeated stir can snap the fine strands.

Preparing the chicken and vegetables

Thin slices: Cut the chicken evenly so the pieces cook quickly in the hot pan. A few minutes in the measured soy, sesame oil and pepper seasons the meat before it goes into the wok.

Even cuts: Julienne the carrot and halve the beans so they cook in the brief vegetable stir-fry. Keep the onion thinly sliced, and cut the spring onions separately to add at the end.

Managing the wok heat

Hot pan: Heat the wok or skillet over medium-high heat before adding the oil and chicken. The recipe cooks quickly, so have the drained noodles, vegetables and sauce ready to add in sequence.

Small batches: The listed quantities are for two servings. If your pan is small, crowding can make the ingredients steam rather than stir-fry, so cook in batches if needed.

Knowing when it is ready

Chicken: Stir-fry the thin slices for the stated 1–2 minutes, checking that they are cooked through before adding the vegetables.

Noodles: After adding the sauce, cook for 1 more minute and toss gently. The noodles should be hot and coated, while the vegetables retain some bite.

Serving ideas

Serve the noodles as soon as they are cooked, with spring onion on top. Their chicken, noodles and vegetables make this a complete bowl on its own.

For a larger meal, serve alongside a simple vegetable dish. Keep extra salty sauces to a minimum, since the noodles already contain soy and oyster sauce.

Recipe notes & tips

• Measure and mix the stir-fry sauce before heating the pan so it is ready when the noodles go in.
• Drain the soaked noodles thoroughly to avoid watering down the sauce.
• Slice the chicken thinly and evenly to help it cook within the short stated time.
• Keep the pan over medium-high heat and work through the ingredients without long pauses.
• Toss the noodles gently to keep the vermicelli strands intact.

Variations

• More heat: Keep the optional chilli in the dish, or leave it out for a milder result.
• Chicken choice: Use breast for a leaner cut or thigh for a richer, more tender bite.
• Extra vegetables: Increase the carrot or green beans, keeping the pieces small enough to cook quickly.
• Spring onion finish: Reserve some of the spring onion for the garnish and stir the rest through at the end.
• Vegetarian version: Replace the chicken with firm tofu and use a vegetarian oyster-style sauce.

Common mistakes to avoid

• Over-soaking the noodles: They can turn soft and break in the wok; drain them after 4–5 minutes.
• Cutting chicken too thickly: It may not cook through in the stated time; slice it thinly and evenly.
• Crowding the pan: The ingredients may steam instead of stir-frying; cook in batches if necessary.
• Adding noodles before draining: Excess water can dilute the sauce; drain them well after soaking.
• Tossing too roughly: Vermicelli strands can snap; fold the sauce and vegetables through gently.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat until piping hot in a pan, tossing gently; the noodles may soften as they sit.

Frequently asked questions