Chicken & Rice Noodle Stir-Fry

Name: Chicken & Rice Noodle Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Rice noodles; 600 g cooked chicken (cubed); 300 g broccoli; 200 g carrots; 200 g bell peppers; 60 ml tamari; 30 ml sesame oil; 15 g garlic; 10 g ginger

Quick and easy gluten-free stir-fry with rice noodles, chicken, and your favorite veggies. A great way to use up leftover cooked chicken or vegetables.

Total: 30 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 38 g
Fat: 12 g
Carbs: 40 g

Ingredients

for 4 servings

Rice noodles400 g
cooked chicken (cubed)600 g
broccoli300 g
carrots200 g
bell peppers200 g
tamari60 ml
sesame oil30 ml
garlic15 g
ginger10 g

Method

6 steps

Soak rice noodles in hot water for 5 minutes until tender, then drain.
Heat sesame oil in a large wok or skillet over medium-high heat.
Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
Add broccoli florets, sliced carrots, and sliced bell peppers; stir-fry for 5 minutes.
Add cubed cooked chicken and drained rice noodles to the wok.
Pour tamari over the mixture and toss everything together for 2 minutes until heated through.