Rice Noodle Stir-fry with Smoked Chicken and Dried Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Al dente rice noodles mingle with smoky chicken and fiery dried chilies in a savory-sweet sauce, perfect for weeknight dinners. This asian ready in about 37 minutes pairs rice noodles, smoked chicken breast, dried red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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: 25 min Cook: 12 min Serves 2 Asian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice noodles according to package instructions, drain, and set aside. Thinly slice 6 oz smoked chicken breast.
  2. Step 2: Heat 1 tbsp vegetable oil in a wok over high heat. Add 8 dried red chilies and 4 minced garlic cloves, stir-frying for 20 seconds until fragrant.
  3. Step 3: Add smoked chicken and 2 cups sliced mixed vegetables (carrots, bell peppers, snow peas), stir-frying for 4 minutes until vegetables are crisp-tender.
  4. Step 4: Add cooked rice noodles, 2 tbsp soy sauce, and 1 tbsp rice wine. Toss vigorously for 2 minutes until noodles are evenly coated and heated through. Serve immediately.

Frequently asked questions

How long does Rice Noodle Stir-fry with Smoked Chicken and Dried Chilies take to make?

Total time is about 37 minutes (25 min prep + 12 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 Rice Noodle Stir-fry with Smoked Chicken and Dried Chilies?

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 rice noodles from drying out.

Can I substitute ingredients in Rice Noodle Stir-fry with Smoked Chicken and Dried Chilies?

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 Rice Noodle Stir-fry with Smoked Chicken and Dried Chilies for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Rice Noodle Stir-fry with Smoked Chicken and Dried Chilies?

Asian asian 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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