Chicken Rice Noodles with Crunchy Vegetables
This chicken rice noodle stir-fry brings together tender chicken breast, crunchy vegetables, and soft rice noodles in a shiny hoisin-style sauce. It cooks quickly and makes a simple, balanced dinner that’s full of flavour and texture.
Nutrition
- Calories 487kcal 149kcal
- Fat 6.5g 2.0g
- Carbs 74.5g 22.8g
- Protein 29.5g 9.0g
- Fibre 3.8g 1.2g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
This chicken rice noodle stir-fry is quick to make and has a nice mix of soft noodles, tender chicken, and crisp vegetables. The hoisin-style sauce adds lots of flavour without being too heavy, and the vegetables keep it fresh and colourful. You can easily swap in any stir-fry vegetables you have on hand.
Tips and Variations
- Slice the chicken and vegetables into similar-sized pieces so they cook evenly.
- Keep the vegetables slightly crisp rather than cooking them until completely soft.
- Swap some of the vegetables for mangetout, broccoli, pak choi or shredded cabbage.
- Add sliced spring onions or sesame seeds just before serving for extra texture.
- Stir in fresh chilli or chilli flakes if you prefer a little heat.
- Finish with a squeeze of lime juice to balance the sweetness of the sauce.
- If the noodles seem dry when tossing everything together, add a small splash of hot water.
Meal Storage
Let the noodles cool fully before storing them. Place them in an airtight container and keep in the fridge for up to 3 days. Reheat in a pan or microwave until piping hot.
Freezer tips
You can freeze this dish, but the rice noodles may become softer after reheating. Store in freezer-safe containers for up to 2 months. Freeze in single portions for easier meal prep.
Thaw overnight in the fridge for the best texture. Reheat gently in a pan with a splash of water to loosen the sauce. Stir well until the chicken is piping hot throughout.
Frequently Asked Questions
Yes. Let the noodles cool, divide them into portions and store them in airtight containers in the fridge for up to 3 days. Reheat thoroughly before serving.
Yes. Add frozen stir-fry vegetables straight to the pan and cook until heated through. Let any excess liquid evaporate before adding the noodles and sauce.
Prepare the noodles according to the packet instructions and avoid overcooking them. Drain well, rinse briefly with cold water if needed, then add them to the stir-fry and toss thoroughly with the sauce.
Yes. Reheat them in a pan or microwave until piping hot throughout. Add a small splash of water if the noodles have become a little dry.
They can be, especially if you keep the seasoning mild. Cut the chicken and vegetables into smaller pieces for younger children and leave out any chilli or spicy toppings.
Closing Note
These chicken rice noodles are light, colourful, and simple to make, so they’re great for busy days. You can also prepare them ahead for lunch. If you like quick noodle dishes, try these chicken stir-fry noodles with black bean sauce.
- 💪 High Protein
- 🪶 Low Fat
- ⏱️ Ready in 30
- 🧊 Freezer Friendly
Reviews
Be first! Review this recipe now!
Browse related recipe pages
Explore more recipe pages related to this dish.
