Quick Rice Noodle Stir-Fry for Dinner & Meal Prep (Print Version)
Whip up a quick rice noodle stir-fry in minutes! Perfect for a speedy weeknight dinner or easy meal prep throughout the week. Flavorful & satisfying.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
# Ingredients:
→ Noodle & Veggie Foundation
01 -
8 oz dried flat rice noodles
02 -
2 cups broccoli florets
03 -
2 medium carrots, julienned
04 -
1 large red bell pepper, thinly sliced
→ Savory Stir-Fry Sauce
05 -
1/4 cup low-sodium soy sauce
06 -
2 tbsp rice vinegar
07 -
1 tbsp toasted sesame oil
08 -
1 tbsp light brown sugar, packed
09 -
1 tsp cornstarch
10 -
2 tbsp water
→ Protein Power-Up
11 -
1 lb boneless, skinless chicken breast, thinly sliced against the grain
12 -
2 tbsp vegetable oil
→ Fresh Finishes & Aromatics
13 -
3 cloves garlic, minced
14 -
1 tbsp fresh ginger, grated
15 -
3 green onions, sliced (white and green parts separated)
16 -
1 tsp sesame seeds, for garnish
17 -
Salt and pepper to taste
# Instructions:
01 -
Soak 8 oz dried flat rice noodles in hot water for 8-10 minutes, or until tender but still firm. Drain and set aside. Prepare your vegetables: chop 2 cups broccoli florets, julienne 2 medium carrots, and thinly slice 1 large red bell pepper. Separate the white and green parts of 3 green onions.
02 -
In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp light brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth. This savory sauce is key to your Quick Rice Noodle Stir-Fry for Dinner & Meal Prep.
03 -
Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Season 1 lb boneless, skinless chicken breast, thinly sliced, with salt and pepper. Cook for 4-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
04 -
Add the remaining 1 tbsp vegetable oil to the wok. Add 3 cloves minced garlic, 1 tbsp grated fresh ginger, and the white parts of 3 green onions. Sauté for 30 seconds until fragrant. Add 2 cups broccoli florets, 2 medium julienned carrots, and 1 large thinly sliced red bell pepper. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
05 -
Add the drained rice noodles and cooked chicken back into the wok with the vegetables. Pour the prepared stir-fry sauce over everything. Toss well to ensure all ingredients are evenly coated. Continue to cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the noodles for your Quick Rice Noodle Stir-Fry for Dinner & Meal Prep.
06 -
Stir in the green parts of 3 green onions. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with 1 tsp sesame seeds. Enjoy your delicious Quick Rice Noodle Stir-Fry for Dinner & Meal Prep, perfect for a busy weeknight or future meals!
# Notes:
01 -
For extra protein, consider adding shrimp or tofu instead of chicken, adjusting cook times accordingly.
02 -
This stir-fry is excellent for meal prep! Store individual portions in airtight containers in the refrigerator for up to 3-4 days.
03 -
Don't overcook the rice noodles; they should be al dente as they will continue to cook slightly in the hot wok.
04 -
Feel free to customize the vegetables based on what you have on hand – snap peas, mushrooms, or baby corn would also be delicious.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Large pot
03 -
Cutting board
04 -
Knife
05 -
Whisk
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 16 g
Total Carbohydrate: 62 g
Protein: 42 g