If you love fast wok cooking with real heat, this stir-fried rice noodle dish with chicken and vegetables will quickly become a weekly favourite. It brings together thinly sliced chicken marinated in ginger and garlic, a pile of crisp vegetables, and soft flat rice noodles that soak up every drop of sauce.

This recipe was designed for the Blastrz Wok Burner, because the high heat is what keeps the vegetables crisp instead of watery. Rice noodles also need firm, controlled heat to avoid sticking or turning mushy. Follow the steps and you’ll get a smoky, glossy, flavour-packed bowl with real wok hei.

Why these rice noodles taste amazing

• High heat keeps vegetables crisp and prevents steaming.
• Rice noodles soak up oyster sauce, soy sauce, sesame oil, and turmeric perfectly.
• Ginger and garlic marinated chicken adds depth and fragrance.
• Controlled heat prevents burning the ginger–garlic mix and keeps noodles from sticking.

Key Ingredients and Timing

Serves: 2

(Scaled from your family-sized batch to a perfect 2-person portion)

Vegetables

Slice all vegetables thinly or into bite-sized strips.

• 1 cup (100 g) red bell pepper, thinly sliced
• 1 cup (100 g) green bell pepper, thinly sliced
• 1 small carrot (80 g), julienned
• 1 small onion (80 g), thin wedges
• 1 small zucchini (120 g), thin half-moons
• 1 small handful chives (10 g), chopped

Chicken + Marinade

• 200 g (7 oz) chicken breast or thigh, thinly sliced
• 1 tbsp ginger–garlic paste (or 1 tsp grated ginger + 1 tsp grated garlic)

(This marinade sticks easily to a hot wok. Technique is explained below.)

Rice Noodles

• 200 g (7 oz) flat rice noodles, dry
• Soak in warm water 30-60 minutes until softened but not mushy

Stir-Fry Sauce

• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1 tsp sesame oil
• 1 tsp dark soy sauce (for colour)
• ½ tsp turmeric powder
• Optional: ½ tsp sugar if you prefer balance

Oil

• 2–3 tbsp neutral oil with high smoke point

How to Make It

1. Soak the Rice Noodles

Place the dry flat rice noodles in warm water for 30-60 minutes until flexible. Drain and set aside.

2. Prep Everything First

Once the wok is hot, this dish moves fast. Have your:

• Veggies sliced
• Chicken marinated
• Sauce premixed (optional)
• Noodles softened
• Chives chopped

3. Stir-Fry the Vegetables (High Heat Only)

Place your wok on the Blastrz Wok Burner at maximum heat.

Let the wok heat until it smokes.
Add 1 tbsp oil and swirl.

Add all vegetables at once:

• Bell peppers
• Carrot
• Onion
• Zucchini

Toss constantly on full heat.

Why? Because vegetables release moisture instantly when the heat drops. If you were to do this on a regular stovetop, the vegetables would steam and turn soft. On a wok burner, high heat keeps them crisp, charred, and full of flavour.

Cook 2–3 minutes until lightly charred but still firm.
Remove and set aside.

4. Cook the Chicken (Heat Control Matters)

This chicken is coated in ginger and garlic, which burns easily on very high heat.

So we adjust:

1. Lower your burner to medium.
2. Add 1 tbsp oil.
3. Add chicken and let it sit for 20–30 seconds.
   This allows the ginger–garlic layer to fry and detach from the wok bottom.
4. Use your spatula to scrape gently underneath.
   Once it no longer sticks and forms a sealed layer, increase heat slightly.
5. Stir-fry until chicken is cooked through and lightly browned.

If it begins to stick at any point:
Reduce heat a little and scrape the bottom again.

Remove chicken and set aside.

5. Stir-Fry the Rice Noodles

Add 1 tbsp oil to the wok.
Add the softened rice noodles.

Start on medium-high heat so the noodles don’t weld to the wok.

Add the sauce mix:

• Oyster sauce
• Soy sauces
• Shaoxing wine
• Sesame oil
• Turmeric

Use your spatula to lift and fold the noodles.
Avoid leaving noodles untouched for long; rice noodles stick quickly.

Once the noodles begin to fry rather than steam, you can increase heat slightly.

You’ll see:

• Colour changing
• Sauce absorbed
• Edges slightly charred

That’s what you want.

6. Combine Everything

Add back:

• Stir-fried vegetables
• Chicken
• Chives

Mix quickly and thoroughly.
Taste and adjust:

• More light soy sauce if needed
• More dark soy if colour is too light

Toss again until everything is coated.

7. Serve Hot

Serve straight from the wok while it’s steaming and glossy.
The noodles should be:

• Soft but not mushy
• Lightly charred
• Coated in sauce
• Packed with vegetables
• Fragrant with ginger, garlic, and turmeric

Wok hei is already in there from all the high-heat stir-frying.

Final Tips for Perfect Stir-Fried Rice Noodles

• Keep portions moderate. Giant batches make noodles break and stick.
• Heat control matters more than people think.
• Always taste at the end and adjust soy and oyster sauce.
• Toss fast. Rice noodles punish hesitation.
• Your wok burner is the secret weapon for this dish.

Try this recipe on your Blastrz burner and taste the difference high heat makes.
If you post it online, tag #Blastrz so we can see your wok hei in action.