---
title: Gingery Chicken & Rice-Noodle Stir-Fry
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/gingery-chicken-and-rice-noodle-stir-fry-66df5322e8117baf19724e1d
servings: 2
prep time: 5 minutes
cook time: 10 minutes
time required: 15 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
tags:
  - Calorie Smart
  - Protein Smart
  - Quick
  - Easy Prep
rating: 4.0
rating_count: 1800
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Many enjoyed the gingery taste, though some found it overpowering
  - theme: Ease of prep
    text: Quick and easy to make, with most praising the 15-20 minute prep time
image: "https://images.recipes.furrysalamander.com/Stir%20Fry%20Recipes/gingery-chicken-rice-noodle-stir-fry.avif"
---
@vermicelli noodles{1%unit}
@diced skinless dark meat chicken{1%unit}
@soy sauce{1%unit}
@red cabbage and carrot mix{1%unit}
@umami ginger sauce{1%unit}
@scallions{1%unit}
@sriracha{1%unit}
@salt{1%unit}
@black pepper{1%unit}
@cooking oil{1%unit}

Bring a #small pot{} of water to a boil. Wash and dry produce. Trim scallions; thinly slice greens until you have 1 tbsp. Cut remaining greens and whites into 1-inch pieces. Place vermicelli noodles in a #medium bowl{}. Once water is boiling, pour over noodles; soak until noodles can be easily pulled apart with a fork ~{3%minutes}. Drain and rinse under cold water.

Drain off any excess liquid from the chicken and place in a second #medium bowl{}. Toss with 1 tsp soy sauce and black pepper. Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add chicken and scallion pieces in a single layer. Cook, stirring occasionally, until chicken is browned and cooked through and scallions are lightly charred ~{4%minutes}. Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of oil in the same pan over medium-high heat. Add red cabbage and carrot mix and cook, stirring occasionally, until just tender ~{2%minutes}. Add drained noodles and cook, tossing, until combined ~{1%minute}. If noodles seem dry, add another drizzle of oil. Remove from heat. Add chicken and scallion mixture, umami ginger sauce, half the sriracha, and remaining soy sauce; toss until coated and saucy.

Divide stir-fry between shallow bowls; top with sliced scallion greens and drizzle with as much remaining sriracha as you like. Serve.