Rice Noodle Stir Fry (Printable Version)
Tender rice noodles with crisp vegetables in a 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 (use gluten-free if needed)
10 - 1 tbsp oyster sauce (or vegan oyster sauce for vegan option)
11 - 1 tbsp sesame oil
12 - 1 tbsp light brown sugar
13 - 1 tsp rice vinegar
14 - 1/2 tsp chili flakes (optional)
→ Garnish
15 - 2 tbsp fresh cilantro, chopped
16 - 1 tbsp toasted sesame seeds
17 - Lime wedges
# How To Make It:
01 - Soak the 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 garlic and onion. Stir-fry for 1 minute until fragrant.
04 - Add carrot, bell pepper, and snap peas to the wok. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
05 - Add the drained rice noodles and bean sprouts to the wok. Pour the sauce mixture evenly over the noodles.
06 - Toss everything together vigorously for 2-3 minutes until noodles are well coated with sauce and heated through.
07 - Remove from heat immediately. Sprinkle with spring onions, cilantro, and sesame seeds. Serve hot with lime wedges on the side.
# Expert Suggestions:
01 -
- Everything happens in one pan, meaning less cleanup and more time enjoying your meal
- The sauce strikes that perfect balance between savory, sweet, and tangy that keeps everyone coming back for seconds
02 -
- Overcooked noodles turn to mush in the wok, so soak them until barely tender and err on the side of underdone
- Have all ingredients prepped and sauce mixed before you turn on the heat—stir-frying waits for no one
03 -
- Leftovers reheat beautifully in the microwave with a damp paper towel over the bowl
- Double the sauce and store half in the refrigerator for an even faster meal next time