Chicken and Rice Noodle Stir-Fry with Ginger and Basil

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Chicken and Rice Noodle Stir-Fry with Ginger and Basil Recipe

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Serves 4 (serving size: about 1 cup)


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4 ounces uncooked brown rice noodles
1/4 cup unsalted chicken stock
2 tablespoons oyster sauce
1 tablespoon lower-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon sambal oelek
1 tablespoon canola oil
1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
1 tablespoon canola oil
6 ounces shiitake mushrooms, sliced
1 1/2 tablespoons minced peeled fresh ginger
1 red bell pepper, thinly sliced
1 tablespoon minced garlic
4 green onions, sliced
2/3 cup torn fresh basil leaves


Hands-on: 18 Minutes
Total: 18 Minutes

Prepare noodles according to package directions. Drain; rinse with cold water. Drain. Combine chicken stock, oyster sauce, soy sauce, vinegar, and sambal oelek in a bowl. Heat a large wok or skillet over high heat. Add 1 tablespoon canola oil; swirl. Add chicken to pan; cook 1 1/2 minutes on each side. Remove chicken from pan. Add 1 tablespoon canola oil to pan; swirl. Add mushrooms; stir-fry 1 minute. Add ginger and sliced bell pepper; stir-fry 1 minute. Add minced garlic and sliced green onions; stir-fry 30 seconds. Add noodles, stock mixture, and chicken; cook 1 minute. Stir in basil.

Created date

December 2014

Nutritional Information

Calories 332
Fat 10.8 g
Satfat 1.5 g
Sodium 558 mg