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Close up of thick flat rice noodles heavily coated in a glossy dark brown savory sauce with crisp broccoli and seared chicken.

Easy & Authentic Rice Noodle Stir-Fry with Seared Chicken

This highly acclaimed Rice Noodle Stir-Fry features thick chewy noodles, charred pan-seared chicken, and crisp veggies all heavily coated in a glossy dark brown savory sauce. The ultimate weeknight takeout alternative.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian American, Chinese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz (225g) dried thick flat rice noodles Soaked in hot water until pliable.
  • 1 lb (450g) boneless skinless chicken breast Cut into bite-sized pieces.
  • 2 tbsp (30ml) neutral cooking oil Canola or avocado oil, divided.
  • 1 cup (150g) broccoli florets Cut into small, even pieces.
  • 1 cup (120g) orange carrots Julienned.
  • 1 large red bell pepper Cut into thin strips.
  • 1 tbsp (15g) garlic Freshly minced.
  • 1 tbsp (15g) ginger Freshly grated.
  • 3 tbsp (45ml) regular soy sauce Low sodium preferred.
  • 2 tbsp (30ml) dark soy sauce Crucial for color and sweetness.
  • 2 tbsp (30ml) oyster sauce Adds deep umami flavor.
  • 1 tbsp (12g) brown sugar Packed.
  • 1 tbsp (8g) cornstarch For thickening the glaze.
  • 1 tbsp (9g) toasted white sesame seeds For garnish.
  • 1/4 cup (25g) green scallions Freshly chopped.

Equipment

  • 1 Carbon Steel Wok or Large Skillet Essential for providing even, high-heat searing.
  • 1 Kitchen Tongs Crucial for gently tossing the delicate rice noodles.

Method
 

Cooking Instructions
  1. Submerge the thick flat rice noodles in hot water for 8-10 minutes until pliable. Drain, rinse with cold water, and set aside.
  2. Heat 1 tbsp (15ml) oil in a wok over medium-high heat. Add chicken breast pieces in an even layer. Let sear undisturbed for 2-3 minutes to develop charred edges, then flip and cook through. Remove and set aside.
  3. Add remaining 1 tbsp (15ml) oil to the hot wok. Sear red bell pepper strips until blistered. Add broccoli florets and julienned carrots, stir-frying for 3-4 minutes until bright green and tender-crisp.
  4. Add minced garlic and ginger, tossing for 30 seconds. Whisk together regular soy sauce, dark soy sauce, oyster sauce, brown sugar, and cornstarch. Pour into the wok.
  5. Allow the sauce to bubble and thicken into a glossy dark brown glaze (about 60 seconds). Return the cooked chicken and noodles to the wok.
  6. Toss vigorously with tongs until the thick flat rice noodles are heavily coated. Remove from heat immediately, transfer to a shallow rustic ceramic bowl, and garnish with toasted white sesame seeds and chopped green scallions.

Notes

Use high heat for searing to lock in flavors without overcooking.
Have all ingredients measured before starting, as the stir-fry cooks in just minutes.