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Today I’m bringing you a recipe that I make most often for meal-prep purposes: Sweet and Spicy Stir-Fry Noodles! Rice noodles and tender chunks of chicken are tossed together with a ton of crisp veggies and a sweet, spicy, savory sauce.
Most of the food my husband eats is meal-prepped. He spends a few hours in the gym at least 5 days a week, plus he has a physically demanding job so it’s important he’s eating enough to fuel all that activity as well as meeting his macros because he’s currently working on gaining weight/increasing muscle mass. Here are his current daily goals:
THIS IS A DIET-TALK-FREE ZONE
For this recipe and other meal-prep recipes that I share with you in the future, I’m including some basic nutrition facts so you can adapt them to suit your macro needs. I will not be adding nutrition facts to my regular recipes, and I still ask that you refrain from any diet, health, or weight loss commentary because it almost always devolves into anti-fatness and that’s not allowed in my spaces.
There are a myriad of reasons someone might need that information tho, and if you do I suggest using one of the nutritional fact calculators that you can find online. Alternatively, save them to Whisk. Whisk adds them to my recipes automatically.
As written this recipe makes about 8 servings, each containing approximately 19 grams of protein, 28 grams of carbs, and 6 grams of fat. Scroll down past the recipe for more details.
Looking for a video demonstration? You can watch me make these noodles exclusively on Facebook Reels!
Stir-Fry Noodles Ingredients and Equipment
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Stir-Fry Noodles recipe:
- Rice noodles: I always use Thai Kitchen’s Stir-Fry Rice Noodles, the 14 oz package.
- Boneless skinless chicken breasts: You can use thighs, but the calories and grams of fat will be increased quite a bit.
- Bell peppers, white mushrooms, broccoli florets, whole pea pods: I’m gonna be honest: I like this combination because of the color more than anything! They also are all tasty at different levels of doneness: crisp to tender. The peas and broccoli provide a lot of fiber.
- Water, soy sauce, honey, olive oil, chili garlic paste, mirin, sesame oil, crushed red pepper flakes, ground ginger, chicken bouillon powder: This is our sauce! The honey gives us all the sweetness, and mellows out the spiciness, but you can omit the crushed red pepper flakes if you’re sensitive to spice. Leave the chili garlic paste alone tho, we need it!
- All-purpose seasoning, freshly-cracked black pepper: I make one out of Kosher salt, black pepper, paprika, onion and garlic powder, plus a touch of some dried herbs. Use your favorite, make your own, or just use kosher salt. The sauce is the star anyway, remember?
- Cornstarch + water: We’ll mix these into a slurry and add this at the end so that it can simmer the sauce slightly. We don’t add it earlier because cornstarch breaks down over time if the temp is too high, and it wouldn’t do its job.
- Vegetable oil: Just a touch for sautéing the chicken. You can also drizzle some into the drained and rinsed broccoli and rice noodles if you’re worried about them sticking before the other ingredients are ready to mix in.
- Equipment: I used my 14″ Hexclad Hybrid Pan with Lid to make this. I’ve included it and everything else I used, plus some alternative options below:
How to Make Stir-Fry Noodles
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Stir-Fry Noodles recipe:
- First, a reminder. Taste is subjective and nobody knows your palette like you do, so adjust the seasonings to taste, always! If you decide to adjust the actual ingredients or liquids keep in mind that the nutrition facts listed below the recipe card will be invalid.
- Prepare to cook. Figure out what you’re coking ith. You’ll need a really large skillet, or a deep sauté pan, that’s at the very least 1-” across but you’re better off with 12″ or 14″. You’ll also need a large stockpot to boil the noodles, but it needs to be large enough to hold the noodles plus the broccoli florets, because they’ll cook together.
- Preheat the skillet. Place the skillet over medium-high heat and drizzle bit of oil over the surface. Let the pan preheat while you season the chicken and whip up the marinade.
- Work on the flavors. Make the marinade by whisking together the water, soy sauce, honey, olive oil, chili garlic paste, mirin, sesame oil, chicken bouillon powder, ground ginger and crushed red pepper flakes until well combined. I like to do it all in one measuring cup. Season the chicken pieces all over with the all purpose seasoning or kosher salt or whatever you’re using and work it into the meat, then set that aside too.
- Cook the chicken. Once seasoned, add the chicken in a single layer to the pan and let cook undisturbed for 4 minutes. After 4 minutes flip the chicken pieces and continue cooking until no pink remains. When that happens go ahead and pour all of the marinade into the pan. Toss the chicken in it to coat it, and bring everything to a low simmer and reduce the heat to medium.
- It’s time to boil! Add the rice noodles to salted, boiling water. Let them cook for 4 minutes, then add the broccoli florets. Continue cooking together until the noodles are tender, about 2-3 more minutes. Drain into a colander and rinse with cold water, then add back to the pot and set aside.
- Add the other veggies. Stir the mushrooms, pea pods, and bell peppers into the skillet with the marinade and chicken, then add the black pepper and cornstarch slurry. Stir that in completely and let simmer for two minutes.
- Combine. Depending on your cookware and preference you might want to mix it up in the pot you boiled the pasta and broccoli in – the high sides make it a lot less messy. I like to add the broccoli and noodles to the skillet and mix ‘em in that. Whichever you choose, take your time to throughly combine it all. If you choose the pot you boiled the noodles in make sure to turn the heat to medium while you’re mixing everything together, then let it cook for a minute before turning it off. Just to help everything meld more easily.
- Pack up the leftovers. It’ll keep in the fridge for up to 4 days, and in an air tight container in the freezer for… a long time. The noodles absorb the sauce as it sits, so be mindful of that.
Switch Up These Stir-Fry Noodles
You can make endless variations with this Stir-Fry Noodles recipe, so please feel free to customize yours to taste! For example, you could…
- Add more chicken! As written, it’s mostly vegetables, and the sauce is definitely the star. You can decrease the vegetables and increase the amount of chicken if you’d like it more protein laden. Note that the nutrition facts will be thrown off by doing this.
- Not into noodles? Do you like rice? Silly question, of course you do, so make Vegetable Fried Rice instead!
Obligatory Pin graphics for you –
Sweet and Spicy Stir-Fry Noodles
- Total Time: 30
- Yield: 8 1x
Watch me make this recipe on Facebook Reels!
- 1 (14 oz) package of rice noodles
- 2 (about 1 lb) boneless skinless chicken breasts, cut into bite sized pieces
- 1 small red bell pepper, sliced
- 1 small yellow bell pepper, sliced
- 1 1/2 C white mushrooms, sliced
- 1 1/2 C broccoli florets
- 1 C snap pea pods (whole pods)
- 1 C water
- 1/4 C soy sauce
- 1/4 C honey
- 1 tbsp olive oil
- 1 tbsp chili garlic paste
- 1 tbsp mirin
- 1 tbsp sesame oil
- 1 1/2 tsp all-purpose seasoning
- 1 tsp chicken bouillon powder
- 1 tsp crushed red pepper flakes
- 1/2 tsp ground ginger
- 1/4 teaspoon freshly-cracked black pepper
- 2 tsp cornstarch + 2 tsp cold water, mixed into a slurry
- Oil, for sautéing
- Place a large skillet over medium-high heat and drizzle a bit of oil over the surface of a large – like 12” across, it should be a BIG – skillet or sauté pan (which is like a skillet with high sides). Let it preheat while you season the chicken and whip up the marinade.
- Make the marinade by whisking together the water, soy sauce, honey, olive oil, chili garlic paste, mirin, sesame oil, chicken bouillon powder, ground ginger, and crushed red pepper flakes. Whisk it with GUSTO so everything is evenly distributed, then set it aside. Hit the chicken pieces with the all-purpose seasoning (use your favorite, and kosher salt works if that’s all you’ve got) and work it into the meat, then set that aside too.
- Once seasoned, add the chicken in a single layer to the pan and let cook undisturbed for 4 minutes. Leave it alone! Let it sear. After 4 minutes flip the chicken pieces and continue cooking until no pink remains. When that happens go ahead and pour the marinade into the pan. Toss the chicken in it to coat it, and bring everything to a low simmer and reduce the heat to medium.
- Around this point is when you’ll want to boil the rice noodles in salted water. Use a larger pot and a few cups more water than you would usually use because after the noodles have cooked for about 4 minutes, you’re gonna add the broccoli florets and let them boil along with the noodles for the remaining cook time. This should only be a few more minutes because rice noodles cook quickly. When everything is cooked thru, drain and rinse with cold water. Set aside.
- Stir the mushrooms, pea pods, and bell peppers into the skillet with the marinade and chicken, then add the black pepper and cornstarch slurry. Stir that in completely and let simmer for two minutes.
- Now it’s time to combine it all together. Depending on your cookware and preference you might want to mix it up in the pot you boiled the pasta and broccoli in – the high sides make it a lot less messy. I like to add the broccoli and noodles to the skillet and mix ‘em in that. If you choose the pot, make sure to place it on the burner you’re using (still set to medium) during this process. Stir everything together, and be thorough. Turn off the heat, and serve with some sesame seeds, chopped scallions, and sriracha for garnish. Dassit!
Read the post above the recipe for advice on substitutions and helpful suggestions.
- Prep Time: 15
- Cook Time: 15
- Serving Size: 8
- Calories: 201
- Sugar: 12.9g
- Sodium: 464.2mg
- Fat: 4.2g
- Carbohydrates: 33.2g
- Fiber: 7.4g
- Protein: 9.4g
- Cholesterol: 5.2g