Rice Noodle Stir Fry (Printable Version)
Tender rice noodles with crisp vegetables in savory sauce—ready in 30 minutes for easy weeknight dining.
# What You Need:
→ Rice Noodles
01 - 8.8 oz dried rice noodles
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 3.5 oz snap peas, trimmed
05 - 1 small onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 2 spring onions, sliced
08 - 3.5 oz bean sprouts
→ Sauce
09 - 3 tbsp soy sauce
10 - 1 tbsp oyster sauce
11 - 1 tbsp sesame oil
12 - 1 tbsp light brown sugar
13 - 1 tsp rice vinegar
14 - 1/2 tsp chili flakes
→ Garnish
15 - 2 tbsp fresh cilantro, chopped
16 - 1 tbsp toasted sesame seeds
17 - Lime wedges
# How-To Steps:
01 - Soak rice noodles in warm water according to package directions until just tender. Drain thoroughly and set aside.
02 - Whisk together soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and chili flakes in a small bowl until sugar dissolves. Set aside.
03 - Heat large wok or skillet over medium-high heat. Add oil, then garlic and onion. Stir-fry 1 minute until fragrant.
04 - Add carrot, bell pepper, and snap peas. Stir-fry 2-3 minutes until crisp-tender.
05 - Add drained noodles and bean sprouts to wok. Pour sauce over top. Toss everything 2-3 minutes until noodles are coated and heated through.
06 - Remove from heat. Top with spring onions, cilantro, and sesame seeds. Serve with lime wedges on the side.
# Helpful Tips:
01 -
- Everything happens in one pan so cleanup is almost non existent
- The sauce hits all the right notes with sweet tangy and savory in perfect balance
02 -
- Over soaking the noodles turns them into mush so check them early and often
- Have everything prepped before you turn on the heat because stir frying moves fast
03 -
- Cut all your vegetables to similar sizes so everything cooks evenly
- Taste the sauce before adding it and adjust the balance to your liking