Blue Dragon · Rice Noodles · Stir-Fry
Chicken Stir-Fry with Rice Noodles
A quick, satisfying weeknight stir-fry — tender chicken, crisp vegetables, and silky Blue Dragon rice noodles tossed in a garlicky soy and ginger sauce. On the table in 25 minutes.
Ingredients
Noodles & Protein
- 2 nests Blue Dragon Rice Noodles
- 2 chicken breasts, sliced into strips
- 1 tbsp vegetable oil
Vegetables
- 1 red pepper, sliced
- 1 green pepper, sliced
- 4 oz mushrooms, sliced
- 4 oz broccoli
- 1 chilli, sliced
Aromatics & Sauce
- ½ inch fresh ginger, peeled & shredded
- 4 garlic cloves
- 1 cup chicken stock
- 2 tbsp soy sauce
- 1 tsp cornstarch
Instructions
-
1Cook the noodlesBoil the 2 rice noodle nests for 5 minutes, drain well, and toss immediately with a little oil to prevent sticking. Set aside.Coating the noodles with oil right after draining stops them clumping while you prepare the rest of the dish.
-
2Stir-fry the chickenHeat oil in a wok or large frying pan on high. Stir-fry the chicken strips until cooked through and lightly golden. Remove from the pan and set aside — it will go back in at the end.
-
3Mix the sauceIn a bowl, whisk together the chicken stock, soy sauce, and cornstarch until smooth. This sauce will thicken beautifully once it hits the hot pan.
-
4Stir-fry the aromatics & vegetablesIn the same pan, stir-fry the ginger and garlic until fragrant — about 30 seconds. Add the peppers, broccoli, chilli, and mushrooms and stir-fry for another 2 minutes until just tender but still crisp.
-
5Bring it all togetherReturn the chicken and add the noodles to the pan. Toss everything together, then pour in the stock mixture and bring to a quick boil until the sauce thickens and coats every strand. Finish with a touch of sesame oil if desired.
Make it your own
-
Swap chicken for beef strips, king prawns, or tofu for an easy variation.
-
Add a handful of bean sprouts in the last minute of cooking for extra crunch and freshness.
-
A drizzle of sesame oil and a sprinkle of toasted sesame seeds before serving elevates the whole dish.
Serve straight from the wok while the sauce is still glossy and the noodles are perfectly silky. This one doesn't need any accompaniment — it's a complete meal in the bowl.
Shop
Used in this recipe: Blue Dragon Medium Rice Noodles
