Stir Fry Rice Noodles with Chicken and Basil

Recipe developed by Chef Leslie Cairns

Stir Fry Rice Noodles with Chicken and Basil

This meal is great when you want something fast and fresh. If you like spicier food, saute some red chilies with your chicken, ginger and garlic. It’s also great warmed up the next day for lunch.


  • 8oz rice noodles
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 3 large, skinless chicken breasts, sliced thinly
  • 2 eggs, beaten
  • 6 green onions, chopped
  • juice of 2 limes
  • 4 tbsp of fresh basil, chopped
  • 2 tbsp cilantro, chopped
  • red chilies (optional)


For the noodles: Soak in warm water for approximately 10 minutes.
Drain and set aside.
For the stir fry: Heat the oil in a frying pan or wok.
Stir fry the garlic, ginger and chicken until the chicken is cooked through.
Add the green onions and noodles to the pan/wok and continue to cook for a few more minutes.
Add the eggs and lime juice, stirring to ensure that the eggs are mixed thoroughly.
Finish by adding the cilantro and basil.
Serve immediately.

Nutrient Analysis

Calories: 292 KCal

Protein: 19 g

Carbohydrates: 35 g

Fibre: 1 g

Total Fat: 8 g

Sodium: 131 mg

Phosphorus: 234 mg

Potassium: 320 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1/6th of the recipe

Renal and Diabetic Exchanges

2 protein
2 starch

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