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+ servings

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
Calories 295kcal
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)


  • Prepare all your vegetables and chicken, and combine all the sauce ingredients in a bowl. 
  • In a large bowl, add your rice noodles. With your hands, pull apart any strands that are stuck together.
  • 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. 
  • 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.
  • 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.
  • 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.
  • Check the noodles are hot, then add the bean sprouts. Toss the noodles again and serve immediately. 
  • Garnish with coriander and/or spring onions and serve with sriracha (if using). 


Calories: 295kcal | Carbohydrates: 21g | Protein: 27g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 1873mg | Potassium: 666mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1952IU | Vitamin C: 29mg | Calcium: 61mg | Iron: 2mg