Chicken & Rice Noodle Stir Fry
This chicken and rice noodle stir fry is a fast, high-protein weeknight dinner with proper wok-charred flavour. It comes together in 25 minutes and uses fresh flat rice noodles for a result that's silky, saucy, and better than takeaway.
Serves
4
Prep time
15 minutes
Cooking time
10 minutes
Looking for more Asian-inspired noodle and stir fry recipes? Try my Chicken Noodle Stir Fry with Honey Ginger Sauce, my Honey Soy Chicken Udon Stir Fry, or my Pork & Broccolini Udon Noodles.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Not recommended for freezing — fresh rice noodles become mushy when thawed.
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Substitutions
- Protein: Chicken breast works in place of thighs — cook it slightly less aggressively so it doesn't dry out. Beef strips or prawns are also great here.
- Noodles: If you can't find fresh flat rice noodles, use dried rice noodles soaked according to packet instructions, or fresh hokkien noodles as a direct swap.
- Gai lan: Swap for broccolini, bok choy, or choy sum — same approach, stalks in first, leaves at the end.
- Red cabbage: Regular green cabbage or wombok (Napa cabbage) work well.
Serving Suggestions
This is a complete meal on its own. If you want to stretch it further, serve with a simple cucumber and rice vinegar salad on the side, or add a fried egg on top for extra protein. A drizzle of chilli oil over the finished bowl works well if you like heat.
Helpful Tips
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Not recommended for freezing — fresh rice noodles become mushy when thawed.
Substitutions
- Protein: Chicken breast works in place of thighs — cook it slightly less aggressively so it doesn't dry out. Beef strips or prawns are also great here.
- Noodles: If you can't find fresh flat rice noodles, use dried rice noodles soaked according to packet instructions, or fresh hokkien noodles as a direct swap.
- Gai lan: Swap for broccolini, bok choy, or choy sum — same approach, stalks in first, leaves at the end.
- Red cabbage: Regular green cabbage or wombok (Napa cabbage) work well.
Serving Suggestions
This is a complete meal on its own. If you want to stretch it further, serve with a simple cucumber and rice vinegar salad on the side, or add a fried egg on top for extra protein. A drizzle of chilli oil over the finished bowl works well if you like heat.
Ingredients
For the sauce:
- 2 tbsp oyster sauce
- 1½ tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp honey
- 3 tbsp water
For the chicken:
- 500g chicken thighs, cut into 2–3 cm pieces
- ½ tsp salt
For the stir fry:
- 3 tbsp vegetable oil (divided)
- 4 garlic cloves, finely minced
- 1 tsp fresh ginger, finely grated
- 1 bunch gai lan (Chinese broccoli) — stalks cut into 4 cm batons, leaves roughly torn and kept separate
- ¼ red cabbage (approx. 150g), thinly sliced
- 4 spring onions — white and pale green parts sliced, dark green tops finely sliced for garnish
- 400g fresh flat rice noodles, gently separated into strips (I got mine from my local Asian grocer)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
490
kcal
Protein
38
g
Carbohydrates
52
g
Fat
12
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Mix the oyster sauce, dark soy sauce, light soy sauce, sesame oil, honey, and water together in a small bowl and set aside.
- Toss the fresh rice noodles gently with 1 tbsp of vegetable oil to prevent sticking, then set aside.
- Season the chicken pieces with salt.
- Heat a wok over high heat until smoking. Add 1 tbsp vegetable oil, then add the chicken in a single layer. Leave it untouched for 2 minutes to develop a golden crust, then toss and cook for another 2–3 minutes until cooked through. Remove from the wok and set aside.
- Without wiping the wok, add the remaining 1 tbsp of vegetable oil. Add the garlic and ginger and stir fry for 30 seconds until fragrant. Add the gai lan stalks, red cabbage, and the white and pale green parts of the spring onions. Stir fry on high heat for 2 minutes — you want a bit of char, not steam.
- Add the gai lan leaves and toss for 1 minute until just wilted.
- Add the noodles and pour the sauce over everything. Fold gently - fresh rice noodles are delicate and will break if you're too rough. Cook for 1–2 minutes, folding until the noodles are evenly coated and heated through.
- Return the chicken to the wok and toss once or twice to combine and warm through.
- Serve immediately, topped with the dark green spring onion tops.
Ingredients
For the sauce:
- 2 tbsp oyster sauce
- 1½ tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp honey
- 3 tbsp water
For the chicken:
- 500g chicken thighs, cut into 2–3 cm pieces
- ½ tsp salt
For the stir fry:
- 3 tbsp vegetable oil (divided)
- 4 garlic cloves, finely minced
- 1 tsp fresh ginger, finely grated
- 1 bunch gai lan (Chinese broccoli) — stalks cut into 4 cm batons, leaves roughly torn and kept separate
- ¼ red cabbage (approx. 150g), thinly sliced
- 4 spring onions — white and pale green parts sliced, dark green tops finely sliced for garnish
- 400g fresh flat rice noodles, gently separated into strips (I got mine from my local Asian grocer)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
490
kcal
Protein
38
g
Carbohydrates
52
g
Fat
12
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Mix the oyster sauce, dark soy sauce, light soy sauce, sesame oil, honey, and water together in a small bowl and set aside.
- Toss the fresh rice noodles gently with 1 tbsp of vegetable oil to prevent sticking, then set aside.
- Season the chicken pieces with salt.
- Heat a wok over high heat until smoking. Add 1 tbsp vegetable oil, then add the chicken in a single layer. Leave it untouched for 2 minutes to develop a golden crust, then toss and cook for another 2–3 minutes until cooked through. Remove from the wok and set aside.
- Without wiping the wok, add the remaining 1 tbsp of vegetable oil. Add the garlic and ginger and stir fry for 30 seconds until fragrant. Add the gai lan stalks, red cabbage, and the white and pale green parts of the spring onions. Stir fry on high heat for 2 minutes — you want a bit of char, not steam.
- Add the gai lan leaves and toss for 1 minute until just wilted.
- Add the noodles and pour the sauce over everything. Fold gently - fresh rice noodles are delicate and will break if you're too rough. Cook for 1–2 minutes, folding until the noodles are evenly coated and heated through.
- Return the chicken to the wok and toss once or twice to combine and warm through.
- Serve immediately, topped with the dark green spring onion tops.
Watch How to Make It
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30 minutes or less
Asian
Chicken
Dinner
Weeknight dinners
One-Pan / One-Pot