High Protein Rice Noodle Stir Fry

This high protein rice noodle stir fry is the perfect answer when you want a restaurant-quality meal on the table fast without sacrificing nutrition. I’ve been making this recipe for years, and it never fails to deliver bold flavors and satisfying textures in just 25 minutes.

There’s something magical about the sound of vegetables sizzling in a hot wok and the aroma of garlic and ginger filling your kitchen. I started making this stir fry on busy weeknights when my family needed something quick but wholesome. The beauty of this high protein rice noodle stir fry is how it balances tender chicken, crisp vegetables, and silky noodles with a savory-sweet sauce that clings to every bite. Whether you’re meal prepping for the week or cooking for picky eaters, this protein packed noodle bowl checks all the boxes. It’s become my go-to recipe when I need dinner done right without the stress.

What You’ll Need for This Protein-Packed Stir Fry

I always prep my ingredients before I heat the wok because stir-frying moves fast, and you want everything within reach. Pro tip: use wide rice noodles if you can find them for better sauce absorption.

• 8 oz wide rice noodles (pad thai style noodles work great)
• 1 tbsp sesame oil
• 1 lb chicken breast, cut into bite-sized pieces (I slice them about ½ inch thick for even cooking)
• 1 bell pepper, sliced (any color works, but red adds sweetness)
• 1 cup broccoli florets (cut into small, bite-sized pieces)
• ½ cup snap peas
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (fresh makes all the difference)

For the sauce:

• ¼ cup soy sauce or tamari (I use low-sodium to control salt levels)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch (this helps the sauce cling beautifully)
• ½ tsp red pepper flakes, optional (add more if you like heat)

How to Make This Quick High Protein Stir Fry

I recommend getting your mise en place ready before you turn on the heat. Stir-frying happens fast, and you don’t want to scramble for ingredients mid-cook.

Step 1: Cook the rice noodles according to package directions, typically 4-6 minutes in boiling water depending on thickness. Drain them and rinse with cold water to stop cooking. Set aside.

Step 2: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes until the cornstarch dissolves completely. This high protein rice noodle stir fry sauce should look smooth and slightly thick. Set it near your stove.

Step 3: Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat until it shimmers. Test by adding one piece of chicken – it should sizzle immediately. Add remaining chicken pieces in a single layer and cook for 5-7 minutes total, flipping halfway through, until golden on both sides and the internal temperature reaches 165°F. Remove chicken to a plate.

Step 4: Add bell pepper, broccoli, and snap peas to the same hot skillet. Stir-fry for 3-4 minutes, tossing frequently. The vegetables should be tender-crisp (they should still have a slight snap when bitten) with golden-brown edges. Don’t overcook or they’ll turn mushy.

Step 5: Push vegetables to the side of the wok and add minced garlic and grated ginger to the center. Cook for 30-60 seconds until fragrant and golden but not burned. Toss everything together.

Step 6: Return the cooked chicken to the skillet along with your drained rice noodles. Use tongs to gently combine everything.

Step 7: Pour the sauce over the high protein rice noodle stir fry and toss continuously for 1-2 minutes. The sauce will thicken and coat everything in a glossy glaze. If the sauce becomes too thick to coat the noodles, add water 1 tablespoon at a time until it reaches a glossy, clingy consistency. Serve immediately while hot.

Perfect Pairings for Your Stir Fry

This stir fry stands alone beautifully, but a few simple sides can round out the meal.

Egg Rolls or Spring Rolls: The crispy exterior contrasts perfectly with the tender noodles, and they’re ideal for serving guests alongside this protein noodle dish.

Cucumber Salad: A quick Asian cucumber salad with rice vinegar and sesame adds a cool, refreshing crunch that balances the warm, savory stir fry.

Steamed Edamame: Sprinkle with sea salt for an extra protein boost that complements the high protein rice noodle stir fry without adding heaviness.

Hot and Sour Soup: Serve this tangy soup as a starter to create a complete Asian-inspired dinner experience.

More High-Protein Dinner Ideas to Try

This high protein rice noodle stir fry pairs perfectly with other quick Asian-inspired dishes for variety throughout the week. Try the equally satisfying Chicken Ramen Stir Fry for another noodle option that delivers bold flavors in minutes, or explore the sweet and savory Potsticker Stir Fry when you want dumplings instead of plain noodles.

For those seeking different protein-packed meals with similar ease, the Best Sticky Garlic Chicken Noodles offers another irresistible sauce-coated noodle dish, while Sweet Chili Chicken Bowl brings a spicy-sweet kick to meal prep rotation. Round out the week with Coconut Chicken Rice Bowl for creamy tropical flavors that complement this savory stir fry perfectly.

Storing Your Leftover Stir Fry

This high protein rice noodle stir fry keeps well in an airtight container in the refrigerator for up to 4 days, though it tastes best within 2-3 days when the noodle texture is optimal. I recommend storing the components separately if you’re meal prepping, as the noodles can absorb too much sauce over time.

To reheat, use a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. You can also microwave in 1-minute intervals, stirring between each round. The noodles may soften slightly, but the flavors stay delicious.

Pro tip: For meal prep, store the sauce separately and toss it with the noodles and chicken when reheating to maintain the best texture. This freezes surprisingly well for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and reheat in a wok for best results.

Common Questions About This Recipe

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