Rice Noodle Stir Fry (Print version)

Tender rice noodles with crisp vegetables in a savory sauce, ready in 30 minutes.

# Ingredient List:

→ 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)
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 and set aside.
02 - In a small bowl, mix together soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and chili flakes. 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.
06 - Toss everything together for 2–3 minutes until the noodles are well coated and heated through.
07 - Remove from heat. Sprinkle with spring onions, cilantro, and sesame seeds. Serve with lime wedges.

# Expert Advice:

01 -
  • Its faster than ordering takeout and tastes infinitely better
  • The sauce hits perfect balance between salty sweet and tangy
  • You can clean out your crisper drawer and still end up with something amazing
02 -
  • Have all ingredients prepped and sauce mixed before you turn on the heat
  • Rice noodles cook fast once they hit the hot pan, keep them moving
  • If the noodles start sticking, add a splash of water instead of more oil
03 -
  • A cold wok causes vegetables to steam instead of sear, so let it get properly hot
  • Cut all your vegetables to similar sizes so they cook evenly
  • Leftovers reheat beautifully with a splash of water in a covered pan

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