Chicken and Rice Noodle Stir Fry

Course Dinner, Lunch
Cuisine Chinese
Keyword Chicken and Rice Noodle Stir Fry
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Scruff


  • 1 garlic clove, finely chopped
  • 1/2 small onion, thinly sliced
  • 80 gm pak choy or you choice of Asian green, roughly chopped
  • 200 gm chicken breast or thigh, thinly sliced
  • 600 gm fresh rice noodles
  • 2 tsp water
  • 1 tsp dark soy sauce
  • 1 tbs oil
  • 100 gm bean sprouts

Sauce Ingredients

  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp Chinese cooking wine
  • 1 tsp sugar


  • 1 stalk spring onion (scallion), chopped (optional)
  • 4 stalks coriander, chopped (optional)


  • sriracha sauce (optional)


  1. Prepare all your vegetables and chicken, and combine all the sauce ingredients in a bowl. 

  2. In a large bowl, add your rice noodles. With your hands, pull apart any strands that are stuck together.

  3. In a small bowl, mix the water with the dark soy sauce. Then pour over the rice noodles and use your hands to gently combine. Leave aside until needed. 

  4. Bring a large non stick fry pan / wok to high heat and add 1 tbsp of oil. Once smoking, add the chicken and fry for 30 seconds.

  5. Add the garlic and onion. Cook until there is no pink left on the chicken and then add 2 tbsp of the sauce and stir-fry for 20 seconds.

  6. Add the pak choy to the fry pan / wok and toss. Once the pak choy starts to wilt add the noodles and the rest of the sauce. Toss the noodles and let it warm through for a minute.

  7. Check the noodles are hot, then add the bean sprouts. Toss the noodles again and serve immediately. 

  8. Garnish with coriander and/or spring onions and serve with sriracha (if using).