Fusion Spicy Chicken & Broccolini Stir-Fried Rice Noodles
When dinner needs to be quick but full of flavor, fusion stir-fried rice noodles always hit the spot. This Fusion Spicy Chicken & Broccolini Stir-Fry strikes the perfect balance between comfort and heat—loaded with juicy chicken, crisp-tender broccolini, and a chili garlic kick that’ll keep you coming back for more.
Inspired by Gordon Ramsay’s Chicken Stir-Fry with Rice Noodles, and blended with bold Southeast Asian flavors, this dish is perfect for anyone who craves fast, flavorful meals with a little heat and a lot of personality. Best of all, it comes together in under 30 minutes—ideal for busy weeknights or whenever those spicy noodle cravings hit.
Pairing Suggestions for Fusion Spicy Chicken & Broccolini Stir-Fried Rice Noodles
Whether you’re serving this dish solo or building a full meal, here are some perfect pairing ideas:
Sides:
- Cucumber Salad with Rice Vinegar and Sesame Oil – cool and crunchy
- Pan-Fried Dumplings – add variety and more dipping sauce fun
- Fried Egg on Top – perfect if you want to boost the richness
Desserts:
- Coconut Sticky Rice with Mango – a sweet finish to balance the spice
- Lemon Sorbet – cool and zesty cleanse for the palate
A Quick Look at the History of Rice Noodles
Rice noodles have a long and rich history, dating back over 2,000 years to China’s Qin Dynasty (around 221 BC). Legend has it that northern Chinese travelers, unfamiliar with wheat noodles, adapted to the rice-based cuisine of the southern regions by experimenting with milled rice dough, creating what we now know as rice noodles.
From there, rice noodles spread across Southeast Asia, becoming a staple in many countries and taking on unique regional twists:
- Thailand: Known for Pad Thai and spicy stir-fried dishes like Pad Kee Mao (Drunken Noodles).
- Vietnam: Famous for dishes like Pho (rice noodle soup) and Bún (cold rice vermicelli bowls).
- Malaysia: Home to Char Kway Teow, a smoky, savory stir-fried noodle dish.
- China: Offers a wide range of rice noodle dishes, including Chow Fun and Guilin rice noodles.
Rice noodles are cherished not only for their soft, chewy texture but also for their versatility—they’re naturally gluten-free and perfect for stir-fries, soups, or cold salads.
Final Thoughts
If you’re craving something warm, spicy, and satisfying, this Fusion Spicy Chicken & Broccolini Stir-Fried Rice Noodles is your new go-to. It’s a fun twist on a takeout favorite, perfect for weeknights but impressive enough for guests.
Fusion Spicy Chicken & Broccolini Stir-Fried Rice Noodles
Equipment
- 1 wok
Ingredients
Sauce mix (for 3 servings)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- ¾ tablespoon oyster sauce
- Noodles
Noodles (for 1 servings)
- 10 oz fresh rice noodles
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1.5 tablespoons Sambal Oelek or Sambal Belacan
- 1 egg
- 6 oz boneless skinless chicken thighs, sliced into 1” pieces
- ½ long red chili sliced
- 2 broccolini stalks cut into pieces
Instructions
- Gather your ingredients: Prep everything ahead of time—stir-fry dishes come together fast, and having everything ready will make the cooking process smooth and stress-free.
Make the Sauce
- In a small bowl, mix together: mix soy sauce, dark soy sauce, and oyster sauce. Set the sauce aside.Tip: Double the sauce if you prefer your noodles extra saucy!
Stir-fry the Eggs
- Add oil to the wok and heat over high heat. Crack the eggs into a bowl and whisk well. Pour them into the hot wok and stir-fry just until set. Remove from the wok and set aside.Tip: Taking the eggs out early keeps them soft and prevents overcooking when you stir them back in.
Stir-fry the Chicken and Broccolini
- Add another tablespoon of oil to the same wok. Add the sliced chicken and season with salt and pepper. Sear for about 30 seconds on one side, then flip and toss the pieces. Add the garlic, ginger, and chili peppers. Stir-fry until fragrant, about 1 minute.
- Next, add the broccolini and stir-fry for 1–2 minutes. Pour in the previously made sauce and continue stir-frying for another minute, or until the broccolini is just tender and bright green. Remove everything from the wok and set aside.Tip: Don’t overcook the broccolini—you want it to stay crisp and vibrant!
Cook the Noodles
- In the same wok, add a bit more oil if needed. Sauté garlic and sliced chili for a few seconds. Add the rice noodles and toss gently.
- Stir in 1.5 tablespoons of Sambal Oelek or Sambal Belacan. Add the remaining sauce and toss the noodles until evenly coated and heated through.Tip: If the noodles are sticking, add a splash of water to loosen them up.
Bring It All Together
- Return the cooked chicken, broccolini, and scrambled eggs to the pan with the noodles. Toss everything together and stir-fry over high heat for another 1–2 minutes until fully combined and heated through.
- Serve the dish while hot.
Video
Notes
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Prep all your ingredients before cooking
Stir-fries move fast. Chop, measure, and set everything within reach before you heat the pan. -
Sear the chicken on high heat
A quick sear helps lock in juices and adds flavor from browning. Avoid overcrowding the pan—cook in batches if needed. -
Don’t overcook the broccolini
Stir-fry just until it turns bright green and tender-crisp. Overcooked broccolini can go mushy and lose its color. -
Cook eggs separately and set aside
Scrambling them first keeps them fluffy and prevents them from getting rubbery when everything’s combined later.