Ginger-Scallion Sesame Chicken with Rice Noodles

By · Reviewed by AislePrompt Editorial · ·

Tender chicken stir-fry with a glossy, aromatic sauce, served over silky rice noodles for a restaurant-quality weeknight meal. This asian-inspired one pot ready in about 35 minutes pairs dry rice noodles, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook rice noodles in boiling water for 6 minutes until tender but firm, then rinse under cold water and drain well.
  2. Step 2: Whisk soy sauce, rice vinegar, honey, grated ginger, 2 tbsp water, cornstarch, and 1 tbsp sesame oil in a bowl until smooth.
  3. Step 3: Heat 1 tbsp oil in a wok over high heat. Add chicken and stir-fry for 4-5 minutes until golden and cooked through, then remove and set aside.
  4. Step 4: Add remaining 1 tbsp oil to wok, stir in white parts of scallions and edamame, stir-frying for 1 minute until fragrant.
  5. Step 5: Return chicken to wok, add sauce mixture, and cook for 2-3 minutes until sauce thickens and coats chicken, stirring constantly until glossy and bubbling.
  6. Step 6: Toss with cooked rice noodles, garnish with green scallions and toasted sesame seeds.

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Frequently asked questions

How long does Ginger-Scallion Sesame Chicken with Rice Noodles take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Scallion Sesame Chicken with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry rice noodles from drying out.

Can I substitute ingredients in Ginger-Scallion Sesame Chicken with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Scallion Sesame Chicken with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Scallion Sesame Chicken with Rice Noodles?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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