Description
A quick and vibrant chicken stir fry with rice noodles, crisp vegetables, and a savory sauce that comes together in just 30 minutes, perfect for a weeknight meal.
Ingredients
Scale
- 8 oz Rice Noodles, soaked in warm water until soft
- 1 lb Chicken Thighs, cut into bite-sized pieces
- 1 Red Bell Pepper, thinly sliced
- 1 medium Carrot, julienned
- 1 cup Snow Peas, trimmed
- 3 cloves Garlic, minced
- 1-inch piece Ginger, minced
- 3 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tsp Sesame Oil
- 2 tbsp Vegetable Oil
- 2 Green Onions, sliced for garnish
Instructions
- Preheat Your Equipment: Heat a wok or large skillet over medium-high heat.
- Combine Ingredients: Mix soy sauce, oyster sauce, and sesame oil in a small bowl.
- Prepare Your Cooking Vessel: Add vegetable oil to the wok and heat until shimmering.
- Assemble the Dish: Stir-fry garlic and ginger for 30 seconds, add chicken, and cook until golden. Toss in vegetables and cook until just tender.
- Cook to Perfection: Add soaked rice noodles and sauce mixture, tossing gently to coat evenly.
- Finishing Touches: Sprinkle with green onions and a drizzle of sesame oil.
- Serve and Enjoy: Plate immediately, ensuring noodles and vegetables are evenly distributed.
Notes
- Always have your ingredients prepped before cooking for best results.
- Use high heat to sear chicken quickly and lock in flavor.
- Toss noodles gently to prevent them from breaking.
- Adjust sauce quantities according to taste preferences.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: Chicken stir fry, rice noodles, quick dinner, weeknight meal, Asian recipe