Gingery Chicken & Rice-Noodle Stir-Fry
with Dark Meat Chicken, Scallions & Sriracha
- Soy
- Wheat
This Chinese-style ginger chicken mei fun is packed with tender rice noodles, juicy chicken thighs, and tender red cabbage and carrots. It’s all tossed with soy sauce, umami-ginger sauce, and as much spicy-sweet Sriracha as you like—a harmonious blend sure to entice everyone to the table. Sprinkle your bowls with a shower of zingy fresh scallion greens, then whisk it to the table in a quick 15 minutes!
Ingredients
3.5 ounce
Vermicelli Noodles
10 ounce
Diced Skinless Dark Meat Chicken
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
4 unit
Scallions
2 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a small pot of water to a boil. Wash and dry produce. • Trim scallions; thinly slice greens until you have 1 TBSP (2 TBSP for 4 servings). Cut remaining greens and whites into 1-inch pieces. • Place noodles in a medium heatproof bowl. • Once water is boiling, pour over noodles; soak until noodles can be easily pulled apart with a fork, 3-4 minutes. Drain and rinse under cold water (noodles will finish cooking in Step 3).
• Open package of chicken* and drain off any excess liquid; place in a second medium bowl. Toss with 1 tsp soy sauce (2 tsp for 4 servings) and pepper. • Heat a drizzle of oil in a large, preferably nonstick, 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, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add cabbage and carrot mix and cook, stirring occasionally, until just tender, 2-3 minutes. • Add drained noodles and cook, tossing, until combined, 1-2 minutes more. (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.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the gingery taste, though some found it overpowering; adding extra soy sauce or sweet chili sauce boosted flavor 🍲.
- Ease of prep: Quick and easy to make, with most praising the 15-20 minute prep time.
- Suggestions: Consider adding more vegetables like broccoli or water chestnuts; some recommend thicker noodles for better texture.
- Portions: Several felt there were too many noodles compared to protein and vegetables; adding more veggies could balance the dish.
- Spice level: The Sriracha provided a nice kick, but some preferred less heat; adjust to taste.
Reviews from our home cooks
If I could give this one more than 4 stars, I would do it! We LOVED the noodles, the ginger and sriracha. Good call on a packet of sriracha to be added during the cooking and a second to add as wanted. Please keep circulating this recipe every few weeks. A definite favorite of ours!
Instructions were confusing but process was relatively easy to cook. Rice noodles should have some instructions for separating them or cutting them into smaller segments, because it was impossible to appropriately mix them with the chicken and vegetables from the stir fry - noodles could not be evenly distributed. But, sauce was decent and meal was good. I liked that the veggies were pre-cut, that was extremely helpful.
I like that this is a quick and easy dish to prepare. I found the seasonings in the sauce to be unbalanced. The ginger was overpowering. I'm not sure what was missing, maybe a little acid or sweetness? I loved the rice noodles!
We really loved this dish. Loved the rice noodles, scallions, and flavorful sauce. Delicious. I would definitely order this again
This was absolutely wonderful--I love rice noodles in anything, but this was really delicious and I hope it's on the menu again soon!
Love this one! Super easy and satisfies my takeout cravings! Love the dark meat chicken instead of chicken breast! A couple things though, more sauce!! It was lacking a tiny bit of flavor. Also would love a lime to brighten it up a tiny bit!
Wasn't sure if husband would like this because of the ginger, but we both thought it was terrific. Thanks for no longer directing to pat chicken pieces with paper towel. That was always a mess. Draining is just fine.
I loved the rice noodles! My only suggestion is to add option of using part of sauces provided to taste. This would help folks like me who want to limit their sodium intake.
I liked it, but I think it could use double the sauce. It just seemed a little bland and not as flavorful as I know stir fry's can be. I added some soy sauce and a little drizzle of some potently flavorful stir fry oil from my pantry to make it better. Overall, it might be a better dish if double the sauce was sent.
I really like the type of noodles and how easy it was to make. I would definitely get this dish again
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