Stir-Fry Chicken with Rice Noodles

Wanted to do something quick for dinner. I had fresh ingredients in the fridge and found some flat rice noodles in the cupboard. And I had a vision of Chinese  ‘stir-fry’.  A quick search on the web brought up this recipe and it turned out yummy.

Chicken Stir Fry with Rice Noodles

Author: Bhagya Suvarna


  • 300 grams Rice Noodles
  • 3 tbsp Oil
  • 2 medium Chicken Breasts Skinless and Boneless cut into strips
  • 1/2 piece Red Capsicum
  • 1/2 piece Yellow Capsicum
  • 1 cup Broccoli
  • 200 grams Mushroom Sliced
  • 1 tbsp Ginger Shreded
  • 2 tbsp Soya Sauce
  • 2 tbsp Tomato Ketchup
  • 1 tsp Corn Starch
  • few drizzle Sesame Oil


  • In a medium-sized pan, bring water to boil and add the rice noodles and cook on medium heat for 2 to 4 minutes. Drain and stir in 1 tablespoon of vegetable oil.
  • In a large wok, heat 2 tablespoons of vegetable oil on high heat. Add chicken, salt and pepper and stir-fry for about 3 minutes. Remove and set aside.
  • In the same wok and bell peppers, broccoli and mushrooms and saute for a minute. Add ginger and stir-fry for another 2 minutes.
  • In a mixing bowl, combine water, soya sauce, tomato ketchup, and cornstarch. Add chicken, noodles and the mixture to the wok and stir-fry for 3 minutes. Check seasoning and adjust salt and pepper.
  • While serving drizzle sesame oil.
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