Quick Rice Noodle Stir-Fry with Protein & Veggies (Print Version)
Whip up a quick rice noodle stir-fry packed with your favorite protein and fresh veggies. An easy, healthy weeknight meal ready in under 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Noodle & Protein Core
01 -
8 oz dried rice noodles (vermicelli or pad Thai style)
02 -
1 lb boneless, skinless chicken breast, thinly sliced
03 -
2 tbsp neutral oil (e.g., canola or grapeseed)
→ Crisp Veggie Medley
04 -
2 cups broccoli florets
05 -
1 large red bell pepper, thinly sliced
06 -
1 cup shredded carrots
→ Savory Stir-Fry Elixir
07 -
1/4 cup low-sodium soy sauce
08 -
2 tbsp oyster sauce (or vegetarian stir-fry sauce)
09 -
1 tbsp rice vinegar
10 -
1 tbsp light brown sugar
11 -
1 tsp toasted sesame oil
12 -
2 cloves garlic, minced
13 -
1 tsp grated fresh ginger
14 -
1 tbsp cornstarch
15 -
1/4 cup water (for cornstarch slurry)
→ Bright Accents
16 -
1/4 cup sliced green onions, for garnish
17 -
1 tbsp sesame seeds, for garnish
18 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Soak 8 oz dried rice noodles (vermicelli or pad Thai style) in hot water per package directions until tender, about 5-7 minutes. Drain well and set aside. This ensures they are ready for your Quick Rice Noodle Stir-Fry: Protein & Veggies.
02 -
In a bowl, combine 1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce (or vegetarian stir-fry sauce), 1 tbsp rice vinegar, 1 tbsp light brown sugar, 1 tsp toasted sesame oil, 2 cloves minced garlic, and 1 tsp grated fresh ginger. Whisk well.
03 -
In a separate small bowl, whisk together 1 tbsp cornstarch and 1/4 cup water until smooth. This slurry will thicken the sauce for your Quick Rice Noodle Stir-Fry: Protein & Veggies, giving it a perfect glossy finish.
04 -
Thinly slice 1 lb boneless, skinless chicken breast. Prepare 2 cups broccoli florets, thinly slice 1 large red bell pepper, and measure 1 cup shredded carrots. Have all ingredients ready for quick cooking.
05 -
Heat 2 tbsp neutral oil (e.g., canola or grapeseed) in a large wok or skillet over medium-high heat. Add the sliced chicken breast and stir-fry for 4-6 minutes until cooked through and lightly browned. Remove chicken and set aside.
06 -
Add the broccoli florets, sliced red bell pepper, and shredded carrots to the same wok. Stir-fry for 3-5 minutes until the vegetables are crisp-tender. This ensures a vibrant texture in your Quick Rice Noodle Stir-Fry: Protein & Veggies.
07 -
Return the cooked chicken to the wok with the vegetables. Add the drained rice noodles and pour in the whisked stir-fry sauce. Stir well to combine. Pour in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
08 -
Transfer the Quick Rice Noodle Stir-Fry: Protein & Veggies to serving bowls. Garnish generously with 1/4 cup sliced green onions and 1 tbsp sesame seeds. Serve immediately with 1 lime, cut into wedges, for a fresh squeeze.
# Notes:
01 -
For extra flavor, marinate the chicken in a tablespoon of soy sauce and a teaspoon of cornstarch for 15 minutes before cooking.
02 -
This stir-fry is excellent for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
Feel free to substitute chicken with shrimp, tofu, or beef. Any quick-cooking vegetable like snap peas, mushrooms, or bok choy also works well.
04 -
Serve with a side of chili garlic sauce or sriracha for those who enjoy a spicier kick.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Large pot
03 -
Cutting board
04 -
Chef's knife
05 -
Whisk
06 -
Measuring cups and spoons
07 -
Spatula or stir-fry spoon
# Nutrition Facts (Per Serving):
Calories: 554 kcal
Total Fat: 14 g
Total Carbohydrate: 64 g
Protein: 42 g