Description
Whip up a delicious rice noodle stir-fry for quick weeknight dinners! This easy recipe is packed with flavor and comes together fast for those busy evenings.
Ingredients
Scale
- The Noodle & Veggie Stars:
- 8 oz flat rice noodles (Pad Thai style)
- 1 tbsp neutral oil (like canola or vegetable)
- 1 lb chicken breast, thinly sliced (or firm tofu/shrimp)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 medium carrots, julienned
- 1 cup snow peas or snap peas
- 3 green onions, white/light green parts chopped, dark green tops reserved for garnish
- Sauce & Flavor Power-Ups:
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup low sodium soy sauce (or tamari for GF)
- 2 tbsp oyster sauce (or vegetarian mushroom sauce)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp water (for cornstarch slurry)
- Finishing Touches:
- 1 tbsp toasted sesame seeds, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- Prep Your Veggies & Protein:: First things first, let’s get organized! Slice your chicken breast into thin strips – I find about 1/4 inch thick works best so it cooks quickly and evenly. Then, tackle those veggies: thinly slice your bell peppers, julienne the carrots, and roughly chop the green onions, keeping the white and light green parts separate from the dark green tops for later. Mince your garlic and ginger. Honestly, this is the part where I always make a mini-mountain of colorful ingredients on my cutting board, and it just makes me happy. Don’t rush this; good prep makes for a smooth stir-fry, trust me!
- Whip Up the Stir-Fry Sauce:: In a medium bowl, whisk together your soy sauce, oyster sauce (or vegetarian alternative), rice vinegar, sesame oil, and brown sugar. See how it’s already starting to smell amazing? Now, in a separate small bowl, mix the cornstarch with a tablespoon of water to create a slurry. This little step is crucial for thickening the sauce later, and honestly, I’ve forgotten this step more times than I care to admit, resulting in a watery stir-fry. Learn from my mistakes, hon! Set both the sauce and the slurry aside; we’ll need them soon.
- Cook Those Rice Noodles Just Right:: Bring a large pot of water to a boil. Once it’s bubbling, remove it from the heat and add your rice noodles. Stir gently to separate them, then let them soak according to package directions, usually 5-7 minutes. This is where you gotta pay attention! Overcooked noodles turn mushy, and nobody wants that. I always taste a strand to check for doneness – it should be tender but still have a slight chew. Drain them immediately and rinse with cold water to stop the cooking. This also helps prevent them from sticking together. A little splash of sesame oil tossed through them helps too!
- Stir-Fry the Protein & Veggies:: Heat a large wok or a super-big skillet over medium-high heat. Add a tablespoon of neutral oil. Once shimmering, add your chicken strips and stir-fry until they’re cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the pan and set it aside. Now, add a little more oil if needed, then toss in your minced garlic, ginger, and the white/light green parts of your green onions. Stir-fry for about 30 seconds until fragrant—oh, that smell! Add the bell peppers and carrots and stir-fry for 2-3 minutes until they start to soften but still have a nice crisp. Finally, toss in the snow peas and stir-fry for just one more minute. We want those veggies bright and vibrant!
- Combine Everything with the Sauce:: Return the cooked chicken to the pan with the stir-fried veggies. Give it a good toss to combine. Now, pour in your prepared stir-fry sauce. Stir everything well, making sure all those delicious ingredients are coated. As the sauce starts to bubble, give your cornstarch slurry a quick whisk again (it tends to settle) and pour it into the pan. Keep stirring constantly for about 1-2 minutes until the sauce thickens and beautifully coats the chicken and vegetables. This is where I sometimes get a little messy, splashing sauce everywhere, but it’s all part of the fun, right?
- Serve Up Your Delicious Rice Noodle Stir-Fry:: Add the drained rice noodles to the pan. Using tongs, gently toss everything together, making sure the noodles are thoroughly coated in that glossy, flavorful sauce. This is the moment I always take a deep breath because the kitchen smells absolutely incredible! Once everything is well combined and heated through, transfer your delicious rice noodle stir-fry to serving plates. Garnish generously with the reserved dark green parts of the green onions, a sprinkle of toasted sesame seeds, and fresh cilantro. It looks so vibrant and inviting, honestly, you’ll feel like a kitchen wizard!