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Stir Fried Noodles with Chicken and Snow Peas

There’s a lot to be said about the days before school started. Looking back, everything seemed so easy, and I realize now that I might have been a bit too overconfident on my household and parenting skills.

Once the kindergartener is home, we scurry about to get homework done — I’m still in shock kindergarteners have homework — while also trying to keep the baby entertained during his fussy time, and get dinner ready so I can ensure the kids eat a full meal before bedtime creeps up on us.

I like to meal plan, but even the best plans go astray when kids are thrown into the mix. Luckily, I keep a few ideas in my back pocket, like stir fry.

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We eat stir fries a lot in our house. It’s not just because my son is obsessed with his dinosaur chopsticks, though. Stir fry is one of the fastest meals we can put together, and is a great way to use up the odds and ends that might be hanging out in your veggie drawer or freezer.

Every once in a while, I like to make a change from the standard rice accompaniment and do rice noodles instead. Rice noodles cook much faster and are great for cold salads and soups as well as stir fries. Once cooked, you just toss the noodles right into the wok and cook them along with your veggies before mixing in the sauce. It’s a simple change to the weekly menu, but those little changes can do wonders for the dinner doldrums.

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I try to not make this too spicy so my son will eat it, so if you like things hot you can simply add more chili sauce or serve it on the side. Baby spinach or bok choy is also an excellent addition to any stir fry.

Stir Fried Noodles with Chicken and Snow Peas
5.0 from 2 reviews
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Author:
Serves/Yield: 4-6
Ingredients
  • 8 ounces (1 package) thin rice noodles
  • 2 teaspoons neutral oil
  • 1 pound chicken thighs, cut into 1-inch chunks
  • 1/2 onion, thinly sliced
  • 1 green pepper, cut into strips
  • 2 cups snow peas
  • 1/3 cup soy sauce or tamari
  • 3 tablespoons oyster sauce
  • 1 tablespoon chili paste
  • 2 teaspoons sugar or honey
  • 1 tablespoon lime juice
  • 1 tablespoon minced fresh ginger
Instructions
  1. Cook noodles according to package directions. Drain and set aside.
  2. Heat oil in wok or large frying pan over medium-high heat.
  3. Add chicken and cook until browned, 10-15 minutes. Remove chicken and set aside.
  4. Turn heat down to medium and add vegetables. Cook, stirring often, for about 3 minutes.
  5. Add the noodles. Cook for about 5 minutes, tossing often to prevent sticking.
  6. Whisk together sauce ingredients and pour over noodles. Add chicken back to the pan and toss everything together (tongs are useful here) until everything is well-coated and heated through.

 

What’s your favorite last-minute dinner meal?

About Megan

Megan Myers is a copyeditor and spatula-wielding mom seeking out the simpler life in Texas. Her blog, Stetted, focuses on her family’s journey from junk food addiction to a diet of local, organic, and whole foods, while exploring the many options farmers provide.

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Comments

  1. This looks so good! Printing to try next week.
    Tammy’s last post: ~Shopping~

  2. We eat a lot of stir fry too, and that was before kids! I love to make a pan sauce with chicken stock, soy sauce, orange juice, garlic, and ginger. This summer, we kept getting bok choy in our CSA box. It was piling up. Then we got kale, mushrooms, snow peas, carrots, and onions in another box, and I just knew what had to happen. I spent about two hours chopping everything, and then I mixed them all together in two giant bowls. We portioned it all out into quart sized bags and froze it. Now we have instant stir fry veg mix that was a lot cheaper than Costco. But why I never thought to add rice noodles is beyond me. Great idea, friend!
    Amber | Bluebonnets & Brownies’s last post: Strawberry Lemon Cupcakes for Jamie

  3. Yum! I also eat a lot of stir fry. Throwing things together is the best way. I’ve recently realized that I love snow peas. I love everything about your recipe, actually–I’ll have to throw things together your way sometime soon!
    Traci’s last post: Ready for Adventure

  4. Whoa whoa whoa – dinosaur chopsticks? How do I not already own a set?
    Casey@Good. Food. Stories.’s last post: Two-Pan, Two-Hour Bolognese Sauce

  5. Yum! I completely understand that after school shuffle with a kindergartener-when did they start homework so young? Mine had to do a research project on penguins last week. Despite my best attempts at meal planning I do fall back on a quick pasta many nights because things have just gone south…I love the idea of mixing it up with rice noodles. Will be trying this soon!
    Moira @ Hearth and Homefront’s last post: Cinnamon Sugar Scones

  6. We eat a lot of stir fry here as well, it’s quick and uses lots of veggies. I’ve never thought of mixing it up with rice noodles though, brilliant!
    Breanne’s last post: 10 Ways to Beat Cabin Fever with Little Ones

  7. I often stir fry noodles with shrimp since they are both super quick. This recipe looks delicious as well. You can’t go wrong with oyster sauce!
    Julia’s last post: Pin to Party: Celebrating the Lunar New Year!

  8. This looks delicious :) I love stir fry dishes
    Nutmeg Nanny’s last post: Broccoli and Cheese Stuffed Chicken

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