I enjoy making this recipe because it’s quick, filling and packed with fresh vegetables and high-quality protein. The rice noodles soak up the sauce beautifully, giving me a satisfying meal without any heaviness.
Why You’ll Love This Recipe
I appreciate this dish because it:
Gives me a generous protein boost that keeps me full.
Uses rice noodles that are fast-cooking and great at absorbing flavor.
Comes together easily in one pan.
Lets me customize the vegetables and protein depending on what I have at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
250 g (about 9 oz) flat rice noodles
400 g (14 oz) chicken breast, sliced into bite-sized pieces (or tofu or shrimp)
2 tablespoons neutral cooking oil
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
150 g (5 oz) snow peas
150 g (5 oz) mushrooms, sliced
3 green onions, chopped
For the sauce:
60 ml (¼ cup) low-sodium soy sauce or tamari
1½ tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
½ teaspoon chili flakes (optional)
Optional toppings: sesame seeds or extra green onion
Directions
Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
Season the sliced chicken lightly with salt and pepper.
Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 4–5 minutes until almost cooked through. Remove and set aside.
Add the remaining oil to the same pan. Add garlic and ginger, sautéing for about 30 seconds.
Add the bell pepper, mushrooms and snow peas. Stir-fry for 3–4 minutes until they begin to soften but remain crisp.
Return the chicken to the pan, add the noodles and pour in the sauce. Toss everything together until well coated. Cook 1–2 more minutes.
Add the green onions, adjust seasoning if needed and serve immediately.
Servings And Timing
This recipe makes 4 servings.
Prep time: ~15 minutes
Cook time: ~10 minutes
Total time: ~25 minutes
Variations
Swap chicken for tofu, shrimp or tempeh.
Replace snow peas with broccoli, bok choy, spinach or zucchini.
Add peanut butter to the sauce for a creamy version.
Increase chili for a spicier stir-fry.
Use gluten-free tamari if needed.
Storage/Reheating
Leftovers keep well in an airtight container for 2–3 days. When reheating, I like to add a splash of water to loosen the sauce. Reheat in a skillet over medium heat or microwave in short intervals, stirring halfway.
FAQs
Can I use a different type of noodle?
Yes, but I prefer flat rice noodles because they keep their texture well in stir-fries.
How do I keep the noodles from clumping?
Rinsing them under cold water after cooking helps a lot. Tossing them quickly in the stir-fry also prevents sticking.
Can I make this recipe vegetarian?
Absolutely. I often swap the chicken for tofu or tempeh and use maple syrup instead of honey.
Can I prepare any parts ahead of time?
Yes. I often pre-slice the vegetables and mix the sauce in advance. I recommend cooking the noodles fresh for the best texture.
How can I increase the protein content?
I sometimes add more chicken, mix in tofu or finish the dish with a fried egg on top.
Conclusion
I love how simple, flavorful and adaptable this high-protein rice noodle stir-fry is. It gives me everything I want in a quick meal: satisfying protein, colorful vegetables and a delicious sauce that ties it all together.
A fast, flavorful stir-fry made with rice noodles, protein-rich chicken (or tofu/shrimp), and colorful vegetables tossed in a savory-sweet sauce. Perfect for a high-protein, weeknight meal.
Total Time:25 minutes
Yield:4 servings
Ingredients
250 g (about 9 oz) flat rice noodles
400 g (14 oz) chicken breast, sliced (or tofu or shrimp)
2 tablespoons neutral cooking oil
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
150 g (5 oz) snow peas
150 g (5 oz) mushrooms, sliced
3 green onions, chopped
For the sauce:
60 ml (¼ cup) low-sodium soy sauce or tamari
1½ tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
½ teaspoon chili flakes (optional)
Optional toppings: sesame seeds, extra green onion
Instructions
Cook the rice noodles according to package instructions. Drain and rinse under cold water.
Lightly season the chicken with salt and pepper.
Heat 1 tbsp oil in a wok over high heat. Stir-fry chicken for 4–5 minutes until nearly cooked. Remove and set aside.
Add remaining oil, then sauté garlic and ginger for 30 seconds.
Add bell pepper, mushrooms, and snow peas. Stir-fry for 3–4 minutes until slightly tender but crisp.
Return chicken to pan, add noodles and sauce. Toss everything together and cook for 1–2 minutes more.
Stir in green onions, adjust seasoning, and serve immediately.
Notes
Swap chicken with tofu, shrimp, or tempeh for variation.
Use gluten-free tamari for a gluten-free version.
Try other vegetables like broccoli or bok choy.
Add a spoonful of peanut butter to the sauce for a creamy twist.
Reheat with a splash of water to refresh sauce texture.
