Nutrients per serving

  • Calories  352
  • Protein  17 g
  • Carbohydrates  46 g
  • Fat  11 g
  • Cholesterol  49 mg
  • Sodium  364 mg
  • Potassium  215 mg
  • Phosphorus  157 mg
  • Calcium  28 mg
  • Fiber  3.2 g

Rice Noodles with Chicken and Oyster Sauce

Chinese takeout may sound tempting but, before you place your order, try this kidney-friendly recipe from DaVita dietitian Jane. She’s delivering this delicious, authentic recipe for Rice Noodles with Chicken and Oyster Sauce right to you.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Jane from California.

Portions: 5     Serving size: 1-1/3 cup


  • 8 ounces flat rice noodles, uncooked 
  • 1 tablespoon sesame oil
  • 2 teaspoons reduced-sodium soy sauce
  • 12 ounces ground chicken thigh meat
  • 2 tablespoon oyster sauce
  • 1 tablespoon Shaoxing rice wine
  • 2 teaspoons sugar
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup frozen green peas
  • 1 tablespoon peanut oil
  • 1 garlic clove, crushed
  • 2 slices fresh ginger, 1" diameter by x 1/8" thick
  • 1/2 cup scallions, finely chopped 
  • 1/2 teaspoon fresh ground pepper
  • fresh cilantro for garnish


  1. Bring a large pot of water to a boil. Turn off heat and add the rice noodles. Stir the noodles to avoid clumping and let soak for 2 to 3 minutes or until they are soft and transparent. Drain well and toss with the sesame oil.
  2. Mix reduced-sodium soy sauce with 1 teaspoon water. Sprinkle over the chicken and set aside.
  3. In a small bowl, mix the oyster sauce, wine, sugar and chicken stock.
  4. Place frozen peas in a colander under warm running water for a few minutes to thaw.
  5. Heat a wok or large sauté pan over high heat until very hot; add the peanut oil. When the oil is hot, scatter in the garlic, ginger and half the scallions and stir briskly a few times. Add the chicken and stir-fry for 2 minutes, turning and tossing to break up any clumps of chicken.
  6. Stir the oyster sauce mixture, pour it over the chicken and stir-fry for 2 minutes. Add the peas and noodles, and stir-fry briskly for 3 minutes, or until the chicken is thoroughly cooked and noodles are tender and colored from the sauce. If needed, add a little more broth to help noodles soften.
  7. Grind black pepper over the top to taste, garnish with remaining scallions and cilantro leaves. Serve at once.

Renal and renal diabetic food choices

  • 2 meat
  • 3 starch
  • 1/2 vegetable

Carbohydrate choices


Helpful hints

  • Check sodium content on noodles and oyster sauce. Choose the brands lowest in sodium.
  • Shaoxing rice wine, made in the Zheijang province of China, is made from fermented glutinous rice. It is aged at least 5 years, and resembles dry sherry. Be aware some brands of rice cooking wine may have salt added and should be avoided. Substitute dry sherry if rice wine is unavailable.

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1 Comment | Average User Rating:

Rice Noodles with Chicken and Oyster Sauce

CharlieAnn says:


This sounds really good, but what may I substitute for oyster sauce? I am allergic to oysters. Dietitian comment: Look for vegetarian 'oyster' sauce or mushroom sauce. If you do a google search you will find many brands or look for it at your favorite Asian grocery store. Compare brands to select the lowest sodium sauce.

Apr. 18, 2013, 11:29 AM - Inappropriate review?

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