Savory Rice Noodle Stir-Fry
This savory rice noodle stir-fry is packed with tender chicken, crisp vegetables, and bold umami flavors. A quick and satisfying one-pan dish that's perfect for busy weeknights or a flavorful homemade takeout-style meal.
Ingredients
Main Ingredients
- 200 g dried rice noodles medium thickness
- 200 g chicken breast thinly sliced (or shrimp, pork, or tofu)
- 2 cups napa cabbage or green cabbage, sliced
- 1 carrot julienned
- 1 cup mushrooms shiitake or button, sliced
- 2 green onions sliced
- 2 cloves garlic minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce optional, for color
- 1 tsp sugar
- 2 tbsp water
- 2 tbsp neutral oil
Instructions
- Soak rice noodles in very hot water for 8–10 minutes until flexible but still slightly firm. Drain and set aside.
- In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, sugar, and water. Set aside.
- Heat oil in a wok or large pan over medium-high heat. Stir-fry chicken until just cooked. Remove and set aside.
- Add garlic and ginger to the pan, stir until fragrant. Add mushrooms, carrot, and cabbage. Cook until just tender.
- Add noodles and pour sauce around them. Toss gently with tongs. Return protein and cook 2–3 minutes until sauce is absorbed.
- Add green onions, toss to combine, and remove from heat. Serve hot.
Notes
Calories: 520 kcal
Protein: 28g
Fat: 16g
Carbohydrates: 62g
Fiber: 4g
Sugar: 6g