Ingredients

• 1 (8 ounce) package dried rice noodles
• 2 cups warm water, or as needed
• 1 cup soy sauce
• 1 cup stir-fry sauce
• 1 tablespoon paprika
• 1 tablespoon ground black pepper
• 1 pinch dried parsley
• 2 tablespoons olive oil, or as needed
• 4 boneless chicken thighs, chopped into bite-size pieces

Instructions

1. Place rice noodles in a bowl and pour in enough warm water to cover; let sit until noodles are softened, about 20 minutes. Drain.
2. Mix soy sauce, stir-fry sauce, paprika, black pepper, and parsley together in a bowl.
3. Pour enough olive oil into a skillet to cover the bottom; heat over high heat. Put chicken in the hot oil and pour in half of the soy sauce mixture; cook and stir until chicken is no longer pink in the center, 10 to 15 minutes.
4. Mix noodles and the remaining soy sauce mixture into chicken and cook until heated through, 2 to 3 minutes.