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15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles)
5 from 8 votes

15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles)

This chicken chow fun recipe is super fast to make and yields restaurant-style results. The dish is loaded with fat noodles, tender chicken, and crisp veggies. Prepare to be surprised at the great result you can get with a flat skillet! {Gluten-Free adaptable}To make this dish gluten-free, use a gluten-free oyster sauce such as the Panda Brand Green Label Oyster Flavored Sauce or homemade vegetarian oyster sauce. Use tamari or coconut aminos to replace the soy sauce. Use dry sherry instead of Shaoxing wine.

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2 to 4 servings
Calories: 314 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 8 oz (225 grams) rice noodles dried
  • 1 chicken breast (or 2 boneless skinless thighs, sliced into 1/8-inch (1/3-cm) thick pieces)
Sauce (divided)
  • 1/4 cup oyster sauce Lee Kum Kee Premium brand
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 1/2 tablespoons soy sauce or soy sauce, light
  • 1/2 tablespoon dark soy sauce (or soy sauce)
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon black pepper ground
Stir fry
  • 3 to 4 tablespoons peanut oil (or vegetable oil) (*Footnote 1)
  • 4 green onions , chopped
  • 1 tablespoon garlic , minced
  • 2 teaspoons ginger , minced
  • 1 bean sprout about 2 cups loosely packed, handful
  • 1/2 bell pepper

Instructions

    Cup of Yum
  1. Soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Once done soaking, rinse rice noodles with cold water and drain.
  2. Prepare the remaining ingredients while soaking the rice noodles. Mix all the sauce ingredients together in a bowl. Transfer 2 tablespoons of the mixed sauce into the bowl with the sliced chicken. Stir to mix well. Let marinate for 5 minutes while chopping the other ingredients.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Cook until the bottom side turns golden brown, about 1 minute. Flip and cook the other side until browned, 30 seconds to 1 minute. Transfer the chicken to a plate immediately.
  4. In the same skillet, add 1 tablespoon of oil and turn to medium heat. Add the green onion, garlic, and ginger. Stir constantly until you can smell a strong fragrance, 15 seconds.
  5. Toss the cooked noodles again and add them into the skillet. Add the remaining 1 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons of water.
  6. Add the bean sprouts and bell pepper into the skillet. Pour in the mixed sauce. Immediately use a pair of tongs to toss and mix everything, until the sauce is absorbed by the noodles. Add the cooked chicken and give it a final toss. Turn off heat and transfer everything to serving plates immediately.
  7. Serve hot as a main.

Notes

  • You will need to use more oil if you’re using a carbon steel or a cast iron pan. The noodles and the sauce are very starchy and might end up sticking to the pan.

Nutrition Information

Serving 4g Calories 314kcal (16%) Carbohydrates 27.7g (9%) Protein 17.6g (35%) Fat 15.7g (24%) Saturated Fat 2.3g (12%) Cholesterol 36mg (12%) Sodium 674mg (28%) Potassium 495mg (11%) Fiber 1.4g (6%) Sugar 4.3g (9%) Calcium 30mg (3%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 2 to 4 servings

Amount Per Serving

Calories 314

% Daily Value*

Serving 4g
Calories 314kcal 16%
Carbohydrates 27.7g 9%
Protein 17.6g 35%
Fat 15.7g 24%
Saturated Fat 2.3g 12%
Cholesterol 36mg 12%
Sodium 674mg 28%
Potassium 495mg 11%
Fiber 1.4g 6%
Sugar 4.3g 9%
Calcium 30mg 3%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.