This stir-fry is the perfect answer to those weeknights when you want something hearty, fast, and full of flavor. With its savory sauce, tender chicken, crisp vegetables, and slurp-worthy noodles, this dish hits all the right notes. It’s comforting yet light, flavorful yet simple—and ready in less time than takeout.
Ingredients Breakdown
When it comes to choosing noodles, both rice vermicelli and cellophane noodles work beautifully. Rice vermicelli is made from rice flour and has a springy bite when soaked correctly, while cellophane noodles—typically made from mung bean starch—have a slightly glassy, softer texture once cooked. Either option soaks up sauce wonderfully and brings a light, pleasant chew to every bite.
Thinly sliced chicken breast is the ideal protein for this recipe. It cooks quickly and absorbs flavor well, especially in a stir-fry setting where high heat and speed are key. For best results, slice the chicken across the grain into uniform strips.
If you’re looking to add more savory depth, thin slices of Chinese sausage are a game changer. These sweet-savory bites lend complexity and contrast to the dish, especially when slightly caramelized in the pan. While optional, they bring a unique twist to the flavor profile.
Pitchay (or bok choy) and carrots aren’t just colorful—they bring the perfect balance of texture and freshness. The pitchay adds leafy vibrance and a slight crunch from the stalks, while carrots contribute a subtle sweetness and bright hue to the mix.
Soy sauce and chicken broth form the base of a rich yet light sauce. The broth keeps things moist and adds depth, while the soy sauce delivers that umami hit that ties everything together. Season with salt and pepper as needed to taste.
To finish, lemons or kalamansi wedges are served alongside the dish. A quick squeeze over the hot noodles brightens everything up, cutting through the savory sauce and enhancing the flavors.
Step-by-Step Preparation Guide
Start by soaking the noodles in hot water. Avoid boiling, as it can turn them mushy. A 15-minute soak should do the trick—just enough to soften the strands while keeping their pleasant bite intact.
Begin the stir-fry by heating oil in a wok or large skillet over medium-high heat. Sauté the onions and garlic first; their fragrance lays the foundation for the dish’s flavor. Stir frequently to avoid burning, and wait until the onions turn translucent before moving on.
Next, toss in the vegetables. The goal here is to soften the pitchay and carrots just slightly, so they retain their texture and color. Stir-fry for a couple of minutes—enough to make them tender-crisp.
Add the sliced chicken breast and Chinese sausage to the mix. Spread them evenly across the pan to encourage browning. Stir-fry until the chicken is no longer pink and the sausage edges are golden.
Pour in the chicken broth and soy sauce. Reduce the heat and allow the mixture to simmer gently for a few minutes, giving the broth time to soak into the meat and vegetables. Taste and season with salt and pepper as needed.
Once the flavors have come together, remove the pan from the heat and gently fold in the drained noodles. Use tongs to lift and toss everything together, ensuring the noodles are evenly coated and mingled with the stir-fried ingredients.
Just before serving, plate the noodles in bowls and tuck in a lemon or kalamansi wedge. A fresh squeeze adds a pop of brightness that finishes the dish beautifully.
Recipe Tips & Frequently Asked Questions
Soak, don’t boil: the best way to prep delicate rice noodles
Boiling can break rice noodles down too much. A hot water soak keeps them tender with the right amount of bite.
Slice ingredients evenly to ensure uniform cooking
Thin and consistent slices cook at the same rate, which is crucial in quick stir-fries.
Adjust soy sauce and broth ratio to suit your taste
Like it saucier? Add a touch more broth. Prefer a saltier finish? Increase soy sauce slightly.
Use high heat but keep ingredients moving to prevent burning
Stir-fries are fast; keep everything in motion to avoid sticking or overcooking.
Prep everything before cooking—stir-fries move fast
Have your ingredients sliced, measured, and ready to toss in, so the process is smooth from start to finish.
Can I use other types of noodles?
Yes—try egg noodles, soba, or even udon, though cooking times and textures will vary.
What’s a good substitute if I can’t find Chinese sausage?
Try smoked sausage, sweet lap cheong alternatives, or skip it and focus on the chicken.
Can I make this ahead of time or store leftovers?
Absolutely. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of broth to revive the texture.
Is it okay to swap the chicken with shrimp or tofu?
Definitely. Shrimp cooks even faster and pairs well with the broth. For a vegetarian version, firm tofu works well when pan-fried first for texture.
What to Serve With This Recipe
Serve this dish with crispy lumpia or spring rolls for a satisfying appetizer. A simple cucumber salad dressed in rice vinegar and sesame oil offers a refreshing crunch and contrast.
Pair it with iced tea and lemon for a classic Filipino-inspired touch, or go tropical with chilled coconut water. A light lager or even sparkling water with lime works well to balance the meal.
Whether you serve it plated individually or piled onto a family-style platter, don’t forget those citrus wedges. They bring everything to life.
Creative Variations
Add a kick of heat with fresh chili slices, red pepper flakes, or a drizzle of chili oil. It’s a quick way to turn this dish into something bold and fiery.
Toss in additional vegetables like snow peas, bell peppers, bean sprouts, or napa cabbage for extra nutrition, crunch, and color.
To make it vegetarian, omit the meat and use vegetable broth. Boost flavor with mushrooms, pan-fried tofu, or even tempeh for a protein-packed alternative.
This Chicken Stir Fry with Rice Noodles is a flavorful, flexible recipe that comes together in under 30 minutes. Packed with texture, rich in flavor, and endlessly customizable, it’s the kind of meal that checks all the right boxes. Simple enough for a weeknight, yet satisfying enough to serve guests—it’s a dish worth coming back to again and again.
Ingredients
1 pound Chicken breast, thinly sliced
1 (8-ounce) package Dried rice vermicelli or cellophane noodles
3 tablespoons Oil
1 Onion, thinly sliced
2 to 3 cloves Garlic, minced
1/4 head Pitchay (bok choy), chopped
2 Carrots, grated or julienned
3 to 4 Chinese sausages, thinly sliced on the bias (optional)
2 cups Chicken broth
1/4 cup Soy sauce
Salt and pepper, to taste
2 Lemons or Kalamansi limes, cut into wedges
Instructions
Place the dried noodles in a large heatproof bowl and pour enough hot water over them to fully submerge. Allow them to soak for around 15 minutes, or until softened. Drain thoroughly and set aside.
Heat oil in a large wok or deep skillet over medium-high heat. Add the sliced onions and minced garlic and sauté for 2 to 3 minutes until fragrant and just turning translucent.
Stir in the chopped pitchay and grated carrots, cooking for another 2 to 3 minutes until slightly softened yet vibrant. Add the sliced chicken breast and, if using, the Chinese sausage. Continue stir-frying for 2 to 3 minutes more, until the chicken is mostly cooked through.
Pour in the chicken broth and soy sauce, then season with salt and pepper. Lower the heat to medium-low and let the mixture simmer for 2 to 3 minutes, allowing the flavors to blend and the broth to reduce slightly.
Remove the pan from the heat. Add the soaked noodles to the wok and toss gently to combine, ensuring the noodles are evenly coated with the sauce and mixed well with the vegetables and protein.
Serve immediately in individual bowls, garnished with lemon or kalamansi wedges for squeezing over the top just before eating.
Chicken Stir Fry with Rice Noodles Recipe
Ingredients
- 1 pound Chicken breast thinly sliced
- 1 8-ounce package Dried rice vermicelli or cellophane noodles
- 3 tablespoons Oil
- 1 Onion thinly sliced
- 2 to 3 cloves Garlic minced
- 1/4 head Pitchay bok choy, chopped
- 2 Carrots grated or julienned
- 3 to 4 Chinese sausages thinly sliced on the bias (optional)
- 2 cups Chicken broth
- 1/4 cup Soy sauce
- Salt and pepper to taste
- 2 Lemons or Kalamansi limes cut into wedges
Instructions
- Place the dried noodles in a large heatproof bowl and pour enough hot water over them to fully submerge. Allow them to soak for around 15 minutes, or until softened. Drain thoroughly and set aside.
- Heat oil in a large wok or deep skillet over medium-high heat. Add the sliced onions and minced garlic and sauté for 2 to 3 minutes until fragrant and just turning translucent.
- Stir in the chopped pitchay and grated carrots, cooking for another 2 to 3 minutes until slightly softened yet vibrant. Add the sliced chicken breast and, if using, the Chinese sausage. Continue stir-frying for 2 to 3 minutes more, until the chicken is mostly cooked through.
- Pour in the chicken broth and soy sauce, then season with salt and pepper. Lower the heat to medium-low and let the mixture simmer for 2 to 3 minutes, allowing the flavors to blend and the broth to reduce slightly.
- Remove the pan from the heat. Add the soaked noodles to the wok and toss gently to combine, ensuring the noodles are evenly coated with the sauce and mixed well with the vegetables and protein.
- Serve immediately in individual bowls, garnished with lemon or kalamansi wedges for squeezing over the top just before eating.
