Rice Noodle Stir Fry (Print version)
Quick and vibrant rice noodles with crisp vegetables in savory Asian-style sauce.
# What you'll 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 make it:
01 - Soak the dried rice noodles in warm water according to package instructions 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 a large wok or skillet over medium-high heat. Add a splash of oil, then add minced garlic and sliced onion. Stir-fry for 1 minute until fragrant.
04 - Add julienned carrot, sliced bell pepper, and trimmed snap peas to the wok. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
05 - Add drained rice noodles and bean sprouts to the wok. Pour the prepared sauce over the ingredients.
06 - Toss everything together vigorously for 2 to 3 minutes using tongs or spatulas until noodles are evenly coated with sauce and heated through.
07 - Remove from heat immediately. Sprinkle with sliced spring onions, chopped cilantro, and toasted sesame seeds. Serve hot with lime wedges on the side.
# Expert suggestions:
01 -
- Everything happens in one pan, meaning less cleanup and more time to actually enjoy your meal
- The sauce strikes that perfect balance between salty, sweet, and tangy that makes restaurant stir fry so addictive
02 -
- Don't crowd your wok or the vegetables will steam instead of stir-fry, losing that coveted smoky edge
- Have all your ingredients prepped and the sauce mixed before you turn on the heat because stir-frying waits for no one
03 -
- If your noodles start sticking together after draining, toss them with a teaspoon of oil before adding to the wok
- A cast iron skillet works just as well as a wok if that's what you have in your kitchen