Chicken and Vegetable Bihon Noodle Stir-Fry
A vibrant stir-fry featuring tender chicken, crisp vegetables, and rice vermicelli noodles in a savory soy-ginger sauce. This Filipino recipe, ready in about 35 minutes, pairs Chicken breast, Carrots, Cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz Chicken breast
- 1 cup Carrots
- 2 cups Cabbage
- 8 oz Bihon noodles
- 3 tbsp Soy sauce
- 2 cloves Garlic
- 1/2 cup Onion
- 2 tbsp Cooking oil
- 1 tsp Sugar
- 1/4 cup Water
- 1/4 tsp Salt
- 1/4 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, combine 12 oz diced chicken breast, 1/4 tsp salt, and 1/4 tsp black pepper. Marinate for 10 minutes while preparing other ingredients.
- Step 2: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1/2 cup sliced onion, stir-frying for 1 minute until fragrant.
- Step 3: Add the marinated chicken to the skillet and cook for 5-6 minutes until no longer pink, then remove and set aside.
- Step 4: Add 1 cup julienned carrots and 2 cups shredded cabbage to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 5: Add 8 oz cooked bihon noodles, 3 tbsp soy sauce, 1 tsp sugar, and 1/4 cup water. Stir well to combine, then return the cooked chicken to the skillet.
- Step 6: Cook for 2-3 minutes until heated through and sauce thickens slightly. Taste and adjust salt or pepper if needed. Serve immediately.








