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Homemade Chicken Stir Fry with Rice Noodles recipe photo

Chicken Stir Fry with Rice Noodles

A quick, savory chicken stir-fry tossed with rice noodles and fresh herbs for a bright, easy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large Skillet or Wok
  • Mixing Bowl
  • Tongs
  • Knife
  • Cutting Board

Ingredients
  

  • 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
  • lime juice juice of 1/2 lime
  • 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 peanuts chopped
  • red pepper flakes to taste
  • lime wedges

Instructions
 

  • Bring a large pot of water to a boil and cook the rice noodles according to package directions until just tender; drain and set aside.
  • Whisk together hoisin sauce, fish sauce, soy sauce, and lime juice in a small bowl; set aside.
  • Prepare the garnishes: mince the garlic, chop or julienne the cucumber, chop the mint, julienne or grate the carrot, slice the scallion greens, and chop the peanuts.
  • Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring often, until browned and cooked through, about 5 minutes.
  • Add the minced garlic to the pan with the chicken and cook briefly until fragrant, about 30 seconds.
  • Pour the sauce into the skillet and stir to coat the chicken; cook a couple more minutes until the sauce thickens slightly and the chicken is fully cooked.
  • Add the drained noodles to the pan and toss with tongs to combine and heat through; adjust seasoning with red pepper flakes as desired.
  • Serve immediately, topping with chopped cucumber, mint, carrot, scallions, and chopped peanuts, and offer lime wedges on the side.

Notes

  • If noodles finish early, toss with a little oil to prevent sticking.
  • Recipe makes about 4 reasonable-size portions.
  • Use straight-cut rice noodles or the type recommended on the package.
  • Adjust red pepper flakes to taste.
  • Toss garnishes into the pan or add them to individual bowls when serving.