Stir-Fried Rice Noodles recipe - ingredients, nutrition and when to eat it
Rice noodles stir-fried over high heat with vegetables and chicken. The noodles are pleasantly chewy and the vegetables stay crisp, making this a great lunch…
Rice noodles stir-fried over high heat with vegetables and chicken. The noodles are pleasantly chewy and the vegetables stay crisp, making this a great lunch or light dinner.
Noodles · 20 minutes to cook
Nutrition (per 377.5g serving): 525.5 kcal · protein 27.7g · carbohydrate 72.6g · fat 14.2g · sodium 1851.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the rice noodles while they’re still slightly firm rather than fully cooked so they don’t turn soft in the pan.
Tips: Add the bean sprouts at the end and stir-fry briefly to keep them crisp.
Tips: Heat the pan thoroughly before adding the ingredients to help prevent the noodles from sticking.
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Ingredients (1 serving)
- Rice noodles — 80 g
- Chicken breast — 80 g
- Bok choy — 1 pc
- Mung bean sprouts — 50 g
- Onion — 40 g
- Garlic — 1 pc
- Cooking oil — 1 Tbsp
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 tsp
- Ground black pepper — 1 pinch
- Water — 30 ml