Protein Rice Noodle Stir-Fry (Print Version)
Protein rice noodle stir-fry ready in 20 minutes. Packed with lean protein and fresh vegetables for a satisfying, high-protein weeknight meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 20 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free, Gluten-Free
# Ingredients:
→ Silky Noodle Base
01 -
6 oz dried rice noodles (medium width)
02 -
1 tbsp sesame oil
03 -
1 tbsp vegetable oil
04 -
3 cloves garlic, minced
05 -
1 tsp fresh ginger, grated
→ High-Protein Power Mix
06 -
3/4 lb boneless chicken breast, thinly sliced
07 -
2 large eggs, lightly beaten
08 -
1/4 cup shelled edamame, thawed
→ Crisp Veggie Medley
09 -
1 cup broccoli florets, small-cut
10 -
1 medium red bell pepper, thinly sliced
11 -
1 cup bean sprouts
12 -
2 green onions, sliced into 1-inch pieces
→ Savory Umami Sauce
13 -
3 tbsp low-sodium soy sauce
14 -
1 tbsp oyster sauce
15 -
1 tsp chili garlic sauce
16 -
1 tsp cornstarch
17 -
1/2 tsp white pepper
# Instructions:
01 -
Place 6 oz dried rice noodles in a large bowl and cover with hot water. Soak for 6-8 minutes until pliable but still slightly firm. Drain, rinse under cold water to stop cooking, and toss with 1 tbsp sesame oil to prevent sticking. Set aside.
02 -
In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp chili garlic sauce, 1 tsp cornstarch, and 1/2 tsp white pepper until smooth. This Quick Protein Rice Noodle Stir-Fry Recipe sauce is the flavor backbone, so make sure the cornstarch is fully dissolved.
03 -
Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3/4 lb thinly sliced chicken breast in a single layer. Cook undisturbed for 2 minutes, then stir-fry for another 2 minutes until golden and cooked through. Transfer to a plate and set aside.
04 -
In the same wok over high heat, add 3 cloves minced garlic and 1 tsp grated ginger, stirring for 30 seconds until fragrant. Add 1 cup broccoli florets and 1 medium sliced red bell pepper. Stir-fry for 2-3 minutes until just tender-crisp, keeping the heat high for the best texture.
05 -
Push the vegetables to one side of the wok and pour 2 lightly beaten eggs into the empty space. Let them set for 15 seconds, then scramble gently until just cooked but still soft. This Quick Protein Rice Noodle Stir-Fry Recipe gets a rich, silky texture from folding the eggs in at this stage.
06 -
Return the cooked chicken to the wok. Add the soaked rice noodles, 1/4 cup thawed edamame, 1 cup bean sprouts, and 2 sliced green onions. Pour the prepared sauce over everything and toss vigorously using tongs for 1-2 minutes until the noodles are evenly coated and heated through.
07 -
Taste and adjust seasoning if needed. For the best Quick Protein Rice Noodle Stir-Fry Recipe results, serve immediately while the noodles are glossy and the vegetables are still vibrant. Divide between 2 bowls and garnish with extra green onion slices or a drizzle of chili garlic sauce for added heat.
# Notes:
01 -
💡 Cooking Tip: High heat is the secret to a great Quick Protein Rice Noodle Stir-Fry Recipe. Make sure your wok or skillet is fully preheated before adding ingredients — this prevents steaming and gives everything a beautiful wok-charred flavor.
02 -
🔄 Substitution Tip: Swap the chicken breast for firm tofu, shrimp, or thinly sliced beef to suit your preference. For a gluten-free version, replace the oyster sauce with a gluten-free hoisin sauce and double-check your soy sauce label.
03 -
🥡 Storage Advice: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to the pan over medium heat to loosen the noodles and restore their silky texture.
04 -
🍽️ Serving Tip: This dish pairs beautifully with a light cucumber salad or a simple miso soup on the side. For meal prep, keep the sauce separate and toss everything together just before serving to maintain the best noodle texture.
# Tools You'll Need:
01 -
large wok or 12-inch skillet
02 -
medium mixing bowl
03 -
cutting board
04 -
chef's knife
05 -
fine mesh strainer
06 -
measuring cups and spoons
07 -
tongs or wooden chopsticks
# Nutrition Facts (Per Serving):
Calories: 620 kcal
Total Fat: 18 g
Total Carbohydrate: 68 g
Protein: 48 g