If you’re looking for an easy rice noodle recipe with chicken and vegetables, this stir-fried dish is exactly what you need. These rice noodles with chicken, broccoli, and mushrooms are light, flavorful, and perfect for a quick weeknight dinner. Made with simple ingredients and ready in under 30 minutes, this is one of those reliable recipes you’ll come back to again and again.
Rice noodles (also known as Reisnudeln in German) are a fantastic alternative to regular pasta. They cook quickly, stay light, and soak up sauces beautifully. Combined with juicy chicken, tender-crisp broccoli, savory mushrooms, and finished with fresh herbs, this dish is comforting without feeling heavy. It’s ideal for busy evenings, meal prep, or whenever you want something wholesome but satisfying.
One of the best things about this recipe is how flexible it is. You can easily swap the chicken for tofu, shrimp, or salmon, or use whatever vegetables you have on hand.
If you enjoy simple, everyday cooking, you might also like other recipes on the blog such as creamy mushroom pasta, orzo with chicken and spinach, or quick skillet meals for weeknights.
Ingredients
Serves 4
• 300 g rice noodles
• 500 g chicken breast, cut into bite-sized pieces
• 300 g broccoli florets
• 250 g mushrooms, sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 4 tablespoons soy sauce
• Salt, to taste
• Black pepper, to taste
• Fresh herbs (basil, parsley, or cilantro), chopped
Preparation
1. Prepare the rice noodles
Place the rice noodles in a large bowl and cover with boiling water. Let them soak for 5–8 minutes, or according to package instructions. Drain well and set aside.
2. Cook the broccoli
Bring a pot of salted water to a boil and cook the broccoli for 2–3 minutes, until bright green and just tender. Drain and set aside.
3. Cook the chicken
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook until lightly golden and cooked through. Remove from the pan and set aside.
4. Sauté the vegetables
In the same pan, add the remaining olive oil, onion, and garlic. Cook until soft and fragrant. Add the mushrooms and sauté until they release their moisture and begin to brown.
5. Combine everything
Add the broccoli, cooked chicken, and rice noodles to the pan. Pour in the soy sauce. Toss everything together until well combined and heated through.
6. Finish and serve
Taste and adjust seasoning if needed. Remove from heat and finish with freshly chopped herbs before serving.
This rice noodle recipe is perfect for everyday cooking: simple, adaptable, and full of flavor.
If you enjoyed it, you might also like my Easy Spaghetti with Pork Chops in Creamy Worcestershire Sauce, Oven-Baked Salmon with Asparagus and Wild Broccoli, or other easy weeknight dinners you’ll find here on the blog. Simple food, made to be cooked and enjoyed again and again.
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