Rice Noodle Stir Fry (Print Version)
Tender rice noodles with crisp vegetables in savory sauce, ready in 30 minutes.
# 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 Prepare:
01 - Soak the rice noodles in warm water according to package instructions until just tender. Drain and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and chili flakes until well combined. Set aside.
03 - Heat a large wok or skillet over medium-high heat. Add a splash of oil, then add garlic and onion. Stir-fry for 1 minute until fragrant.
04 - Add carrot, bell pepper, and snap peas. Stir-fry for 2–3 minutes until just crisp-tender.
05 - Add the drained rice noodles and bean sprouts to the wok. Pour over the sauce. Toss everything together for 2–3 minutes until the noodles are well coated and heated through.
06 - Remove from heat. Sprinkle with spring onions, cilantro, and sesame seeds. Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- Everything happens in one pan, meaning less cleanup and more time to actually enjoy your meal
- The sauce hits all those craving notes, savory, sweet, and just a little bit of heat, and it comes together in seconds
02 -
- Overcrowding the wok will steam your vegetables instead of stir-frying them, so cook in batches if your pan is on the smaller side
- Dried rice noodles can vary wildly in soaking time, so start checking them after 5 minutes to avoid mushy noodles
03 -
- Have all your ingredients prepped and measured before you turn on the heat, stir-frying moves fast and waits for no one
- Use the highest heat you can manage while still controlling the food, that sear is what builds flavor