Chicken and Rice Noodle Stir Fry

Chicken and Rice Noodle Stir Fry

tara 0

"I've been experimenting with my new wok and think this meal came out pretty good and is relatively easy. Sorry for not providing exact measurements, I just eyeballed everything, adding a dash of this and a little of that."
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35 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1415 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Sprinkle chicken with garlic powder, onion powder, and black pepper.
  2. Soak rice noodles in a bowl with hot water until softened, about 10 minutes; drain and cut noodles in half with scissors.
  3. Heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat; cook and stir garlic in the hot oil until fragrant, about 1 minute. Add onion and green bell pepper; cook, stirring constantly, until onion and pepper are softened, about 5 minutes. Add remaining 1 1/2 tablespoons vegetable oil; cook and stir chicken into onion mixture until chicken is no longer pink in the center, 5 to 7 minutes.
  4. Stir wine, soy sauce, and teriyaki sauce into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes. Add baby corn and green onions; toss to evenly coat with sauce. Mix rice noodles into stir fry mixture; toss to coat. Cook and stir until heated through, about 2 more minutes.



Pretty versatile and easily adaptable to your diet (tofu instead of chicken, tamari instead of soy). I changed up some of the veggies. After tasting the stir fry half way through, I decided to t...

This was a good basic recipe. I forgot to add the black pepper and rather than cutting up the onion and green pepper, I just used a bag of frozen stir fry veggies. I omitted the green onion beca...