Chicken fried rice with rice noodles

This dish combines tender stir-fried chicken with soft rice noodles, offering a satisfying balance of texture and flavor. Ideal for quick weeknight dinners, it’s easy to prepare in one pan and delivers hearty, comforting results. The final dish is savory, slightly umami-rich, with a light chew from the noodles and juicy bite from the chicken.

口味: Savory and aromatic with balanced umami, mild sweetness from vegetables, and a hint of earthiness from ginger and garlic; the noodles absorb the sauce well while retaining slight chew.总耗时: 30 minutes (including prep and cooking)用餐人数: 2适合人群: Busy professionals, students, families seeking quick meals; suitable for moderate activity levels预算范围: ¥25–¥35 per serving (based on mainland China market prices)

食材

Boneless chicken thighs
300g (cut into 1.5cm cubes)
Dry rice noodles (flat
medium width)
200g (soaked in warm water for 15 minutes
drained)
Garlic
4 cloves (minced)
Ginger
1 thumb-sized piece (julienned)
Green onions
3 stalks (white parts chopped
green parts sliced for garnish)
Carrot
1 medium (julienned)
Cabbage
100g (thinly sliced)
Soy sauce
2 tbsp
Oyster sauce
1 tbsp
Fish sauce
1 tsp (optional
for depth)
Sesame oil
1 tsp
Vegetable oil
3 tbsp
White pepper
pinch
Salt
to taste

营养价值

Calories~620 kcal per serving (serves 2)

Protein38g (from chicken and soy-based sauces)

Fat22g (mostly unsaturated from vegetable oil and chicken fat)

Carbohydrates68g (primarily from rice noodles and vegetables)

VitaminsRich in vitamin A (carrot), vitamin C (cabbage), and B-complex (chicken, garlic)

Iron3.2mg (chicken and soy sauce)

Fiber4.5g (cabbage, carrot, noodles)

小贴士

Use day-old rice noodles for better texture if available—fresh ones may clump
Do not overcrowd the pan when stir-frying chicken; cook in batches if necessary
Add a splash of water (1–2 tbsp) if noodles stick during stir-frying
For extra richness, crack in one beaten egg during Step 4 and scramble briefly before adding noodles

步骤

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