Stir Fry Noodles With Chicken And Vegetables

This is a one-skillet meal that comes together in about 25 minutes. These Stir Fry Noodles with Chicken and Vegetables have already happened three times this month in my kitchen. I’ve eaten this for dinner, for lunch, and I’ve even eaten the leftovers for breakfast.

Rice noodles are one of my favorite things to add to a stir fry to really kick up the flavors. The simple (relatively flavorless on their own) noodles pick up so much flavor from the sauce. If I’ve mentioned it once, I’ve probably mentioned my love for rice noodles a dozen times. If you’ve never cooked them before, don’t fear. I’ve got you covered with lots of cooking tips.

How To Make Stir Fry Noodles

To cook rice noodles, first, you will soak them in boiling water for 6-10 minutes. Once softened, rinse and drain the noodles. You can add them to the skillet with everything else at the end, or as written below, add them to the emptied skillet and fry in the remaining sauce for just a few minutes. Then add everything else back to the skillet, toss, and serve.

This rice noodle stir fry is similar in flavors to my beloved Jap Chae {a.k.a. Chap Chae – pronounced Chop Chay}. Korean Jap Chae is a noodle stir fry dish made with sweet potato or glass noodles. I could happily eat stir fried noodles pretty much every day.

Stir Fry Recipes

Here are a few more fantastic stir fry recipes to satisfy your craving for better than takeout meals at home. Korean Beef Bulgogi is another of Sean’s favorites. When we were first married, we had a favorite Korean restaurant near the house. Sean usually ordered Bulgogi while I ordered Jap Chae. Sriracha Honey Cashew Chicken, and Chinese Beef and Broccoli are two more stir fries that get two thumbs up every time we make them. Indian Butter Chicken, Chicken Lo Mein, and Shrimp Pad Thai are all on my list to try as well.