Chicken Stir-Fry Noodles
These Chicken Stir-Fry Noodles combine tender rice noodles with juicy chicken and crisp veggies, all tossed in a savory soy-ketchup sauce and finished with a drizzle of sesame oil. Ready in just 25 minutes, it’s a weeknight lifesaver full of flavor and texture!
Ingredients
- 12 oz rice noodles
- 3 Tbsp vegetable oil divided
- 1 lb boneless skinless chicken breasts, sliced into strips
- Salt and pepper to taste
- 1 red bell pepper or ½ red + ½ green, sliced
- 1 cup broccoli florets
- 4 oz shiitake or portobello mushrooms sliced
- 1 Tbsp fresh ginger grated
- ½ cup chicken broth
- 2 Tbsp soy sauce not low-sodium
- 2 Tbsp ketchup
- 1 tsp cornstarch
- A few drizzles of sesame oil
Instructions
- Boil water and cook rice noodles until barely tender, 2–4 minutes.
- Drain and toss with 1 Tbsp oil.
- In a wok, heat 2 Tbsp oil over high heat.
- Season chicken and stir-fry 3 minutes until cooked. Set aside.
- Stir-fry bell pepper, broccoli, and mushrooms for 1 minute.
- Add ginger and stir another 2 minutes.
- Whisk together chicken broth, soy sauce, ketchup, and cornstarch.
- See full steps with tips & photos → https://mischacrossing.com/chicken-stir-fry-noodles/
Notes
- Swap rice noodles for lo mein or soba noodles if preferred.
- Feel free to add snap peas, carrots, or baby corn for extra color and crunch.
- To make it gluten-free, use tamari instead of soy sauce and ensure your ketchup is GF.