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5 from 1 vote

Rice Noodles with Chicken, Asparagus & Soy Ginger Sauce Recipe

This make-ahead rice noodle recipe, packed with chicken and asparagus, can be made in 20 minutes. Switch up the vegetables and meat to suit your taste buds.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Entrees
Cuisine: Asian
Keyword: Gluten Free, Poultry Recipes
Servings: 8 Servings
Calories: 153kcal


  • 8 ounces rice noodles I used brown rice noodles
  • 1 pound asparagus trimmed & cut into 1-inch pieces
  • 2 cooked skinless chicken breasts, shredded
  • 1 red bell pepper seeded & thinly sliced
  • 2 carrots cut into matchsticks
  • 2 green onion thinly sliced

The Sauce:


  • Cook the rice noodles according to package directions. Add the asparagus in the last minute of cooking. Drain and rinse well with cold water. Transfer to a serving bowl.
  • Add the chicken, red bell pepper, carrots and green onions to the noodles and asparagus.
  • Add the sauce and toss to coat. Serve.

The Sauce:

  • In a medium bowl, whisk together the soy sauce, rice vinegar, water, ginger, agave nectar and chili garlic sauce.


Weight Watchers Points: 4 (SmartPoints), 4 (Points+), 3 (Old Points)


Serving: 1Cup | Calories: 153kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 614mg | Potassium: 247mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3470IU | Vitamin C: 23.6mg | Calcium: 29mg | Iron: 1.9mg