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To make this quick dish, you need fresh and tasty ingredients. Here’s what to gather: - 200g rice noodles - 1 tablespoon vegetable oil - 2 chicken breasts, thinly sliced - 1 red bell pepper, julienned - 1 cup snap peas - 2 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (or a vegetarian alternative) - 1 teaspoon sesame oil - ½ teaspoon black pepper - Sesame seeds for garnish You also need a few kitchen essentials for this recipe. These staples help make your stir fry easy and tasty: - A large skillet or wok - A pot for boiling noodles - A sharp knife for slicing ingredients - A cutting board for prep Add your personal touch with these optional garnishes and extras. They can enhance flavors and looks: - Fresh herbs like cilantro or basil - Chopped peanuts for crunch - Lime wedges for a citrus kick - Chili flakes for heat Feel free to mix and match these ingredients based on what you have at home. For the full recipe, check the earlier section. Enjoy your cooking! First, you will cook the rice noodles. Follow the package steps closely. Bring water to a boil in a pot. Add the noodles and cook them until soft. This usually takes about 3 to 5 minutes. Once done, drain the noodles. Rinse them with cold water to stop the cooking. This keeps them from sticking together later. Set the noodles aside for now. Next, let’s prepare the chicken and the veggies. Take two chicken breasts and slice them thinly. This helps them cook fast. Now, grab a red bell pepper. Cut it into thin strips, called julienne. You will also need one cup of snap peas. Wash and trim them. Chop three green onions into small pieces. Finally, mince three cloves of garlic and a tablespoon of ginger. These will add great flavor. Now, it’s time to cook everything in the skillet. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken first. Cook it for about 3 to 4 minutes until it turns golden and is fully cooked. Make sure to stir often. After the chicken is done, mix in the minced garlic and ginger. Stir for only 30 seconds until you smell the aroma. Next, toss in the red bell pepper and snap peas. Stir-fry these for 2 to 3 minutes. You want them to be tender but still crispy. Now, add the rice noodles back into the skillet. Pour in three tablespoons of soy sauce, one tablespoon of oyster sauce, and one teaspoon of sesame oil. Stir everything well for 2 more minutes. Finish by adding half a teaspoon of black pepper and adjusting the taste if needed. Toss in the chopped green onions last. Let it rest for a minute before serving. Sprinkle some sesame seeds on top for a nice finish. Enjoy your meal! For the full recipe, check out the details above. To cook rice noodles, use boiling water. Soak them for 4 to 6 minutes. They should be soft but firm. Drain and rinse under cold water. This step keeps them from sticking. You can also add a drop of oil to prevent clumping. Use high heat for a great stir fry. This helps to seal in the flavors. Add fresh garlic and ginger for depth. Soy sauce and oyster sauce pack a punch. Don’t forget the sesame oil for a nutty aroma. Toss in colorful veggies for visual appeal and taste. Use a large skillet or wok for quick cooking. Prepare all your ingredients before you start. This makes cooking smooth and fast. A sharp knife helps with quick chopping. Keep the heat high and stir often. This method cooks food evenly and quickly. For an easy cleanup, line your pan with parchment paper. For the full recipe, check out the detailed instructions! {{image_2}} You can easily make this dish vegetarian or vegan. Use tofu instead of chicken. Firm tofu holds up well in stir-fries. Make sure to press it to remove excess water. This helps it absorb flavors better. For a vegan sauce, substitute oyster sauce with mushroom sauce. It adds a nice umami taste. You can also add more veggies like broccoli, carrots, and bell peppers for extra nutrition. If you love heat, add red pepper flakes or sriracha. Start with a half teaspoon and taste. You can always add more if you want it spicier. Fresh chopped chili peppers also work well. Toss them in with the garlic and ginger for a fresh kick. This adds depth and excitement to the dish. Don't worry if you can’t find a specific ingredient. You can swap rice noodles for any noodle type you love. Egg noodles or even whole wheat noodles work great. If snap peas are not available, use green beans or bell peppers. They add crunch and color. The beauty of this dish is its flexibility. Use what you have and make it your own. To keep chicken stir fry noodles fresh, let them cool down first. Place the noodles in an airtight container. Make sure to separate the chicken and veggies if you can. This helps keep everything crisp. Store them in the fridge for up to three days. If you mix them all together, they might get soggy over time. When you’re ready to eat again, reheat the noodles gently. Use a skillet over low heat and add a splash of water or soy sauce. This adds moisture and flavor. Stir often to warm them evenly. You can also use the microwave. Just cover them with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. Check if they’re hot enough before serving. If you want to keep leftovers longer, freezing is a good option. Place the cooled noodles in a freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date. They can last up to three months in the freezer. When you’re ready to use them, thaw them in the fridge overnight. Reheat as mentioned above. Enjoy your tasty meal! For the full recipe, check out the details. It takes only 15 minutes to make Chicken Stir Fry Noodles. The prep time is about 5 minutes, while cooking takes around 10 minutes. This quick recipe is perfect for busy weeknights when you need a tasty meal fast. Yes, you can use different proteins or noodles. You can swap chicken for beef, shrimp, or tofu. For noodles, try egg noodles or soba noodles. Just keep the cooking times in mind. Adjust them based on what you choose. You can serve Chicken Stir Fry Noodles with a side of fresh salad or spring rolls. They pair well with steamed broccoli or a simple cucumber salad. For extra flavor, add some chili sauce or soy sauce on the side. For the full recipe, click here. This blog post covered how to make quick chicken stir fry noodles. We explored key ingredients, step-by-step cooking, and tips for the perfect dish. I shared variations and storage advice to help you adapt and enjoy. You now have all the tools to make this meal your own. Get creative and have fun cooking! Enjoy your tasty stir fry and impress your friends and family.

- 15-Minute Chicken Stir Fry Noodles

Whip up a delicious meal in just 15 minutes with this easy Chicken Stir Fry Noodles recipe. Packed with vibrant vegetables and savory flavors, it's perfect for busy weeknights. Follow our simple step-by-step guide, discover time-saving tips, and explore fun variations to customize your dish. Ready to impress your family with a quick and tasty meal? Click through to explore the full recipe and get cooking!
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Ingredients
  

200g rice noodles

1 tablespoon vegetable oil

2 chicken breasts, thinly sliced

1 red bell pepper, julienned

1 cup snap peas

2 green onions, chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce

1 tablespoon oyster sauce (or a vegetarian alternative)

1 teaspoon sesame oil

½ teaspoon black pepper

Sesame seeds for garnish

Instructions
 

Begin by cooking the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking, then set aside.

    Heat the vegetable oil in a large skillet or wok over medium-high heat.

      Add the sliced chicken to the pan, cooking for about 3-4 minutes or until browned and cooked through. Stir frequently to ensure even cooking.

        Toss in the minced garlic and ginger, stirring for about 30 seconds until fragrant.

          Add the julienned red bell pepper and snap peas to the pan. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

            Incorporate the cooked rice noodles into the skillet, followed by the soy sauce, oyster sauce, and sesame oil. Stir well to combine all ingredients and heat through for another 2 minutes.

              Sprinkle in black pepper and adjust seasoning to taste.

                Finish by tossing in the chopped green onions. Remove from heat and let rest for a minute.

                  Serve the stir fry across bowls, garnishing with a sprinkle of sesame seeds on top.

                    Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 2