chicken recipes,

Chicken Rice Noodles

March 15, 2020 S Malik 4 Comments

Chicken Rice Noodles on a plate

Chicken & rice noodles with Thai Massaman Curry Spice Powder is a very quick and easy recipe, comes together in no time after the chicken is cooked.

I boil the chicken with some salt, pepper and red chili powder. Then take the chicken out from the broth and reserve the broth. Meanwhile I let the chicken cool down and then shred.

Rice noodles are naturally gluten free, they come in various sizes and are dried. I like to use the medium not too thin or too thick. Since they do not need to be boiled, they usually take less time to be ready. As the noodles are dried, I use the reserved broth to soften the noodles and make them more plaible.

The rice noodles tend to break easily so the soaking time should not be long as they are going to be cooked in the sauce too. Soak them for maybe 5 minutes. For the sauce I just use the same broth, sometimes a tablespoon of tomato paste, if I feel like it.

Recipe Options:

  • 🍜 Use any kind of chicken - shredded or boneless.
  • 🍜 Use your favorite vegetables
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  • 1 hr 20 mins
  • Serves 6
  • Easy


Adjust Servings:
1 packet rice noodles
1 cup chicken
1 teaspoon salt
1 teaspoon black pepper
1/2 cup sliced mushrooms
2 cups water
Vegetables and Sauces
2 carrots, chopped
1/2 different colored capsicum, small cubed (each)
4 garlic cloves, crushed
1 onion chopped
2 tablespoons soy sauce (see cook's note)
2 tablespoons lemon juice
2 tablespoons oil
1 green chili, chopped
2 tablespoons massaman curry powder
2 green onion, chopped

Nutritional information

Sat Fat


20 sec
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Wash hands with soap and water for 20 seconds.
25 mins
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Add water and chicken in a pot, along with salt, pepper and chili powder. Place on stove and bring it to a boil. Let it cook until internal temperature of chicken reaches 165° F on food thermometer.

Remember to wash and sanitize any surface that came into contact with raw chicken. Also wash hands with soap for 20 seconds, after handling the raw chicken.
10 mins
Once the chicken is cooked through, remove the pot from the heat and take the chicken out of the broth onto a plate and let it cool. Do not discard the broth.
15 mins
Add the noodles to the broth let stand for 5 minutes. Meanwhile, gently rub the vegetables under cold running water to wash. Then chop the vegetables.
5 mins
  • gluten free rice noodles soaked in chicken broth
  • shredded boiled chicken
Once the chicken cools down, shred it. Take the noodles out of the broth after five minutes. Again do not discard the broth.
10 mins
chopped vegetables cooking in a pot
Heat two tablespoon of oil in a skillet over medium heat. Add the garlic and chopped chili and cook until fragrant about a minute or so. Then add all the vegetables, sauces and seasonings, stir fry for a few minutes.
15 mins
  • boiling broth with the vegetables and seasonings
  • adding rice noodles to the vegetables and chicken mixture
  • adding green onion garnish
Then add the broth and let come to a boil. Now add the chicken cook for a minute to let it blend with the seasonings. Then add the noodles. Toss to mix. Sprinkle the green onion on top and cover. Turn of the heat and let it stand for 5 minutes.
20 sec
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Wash hands with soap and water for 20 seconds.

Refrigerate leftovers in shallow containers within two hours of cooking, and dispose of leftovers after 3-4 days .

Cook Notes

  • Soy Substitution: Leave the soy sauce out if you are unable to use it.
  • Before adding the green onions, adjust the seasoning to your taste.
sliced mushrooms

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pinning image for allergy friendly Chicken Rice Noodles


  1. Such a gorgeous noodle recipe - I loved all the flavours, and it was so easy to make. Thanks!

  2. Oh I am so craving some chicken and noodles today! Food for the soul!