Rice Noodle Stir Fry (Printable)

Tender 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 Make:

01 - Soak the rice noodles in warm water according to package instructions until just tender. Drain well and set aside.
02 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and chili flakes 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 over everything. Toss continuously for 2–3 minutes until 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 Tips:

01 -
  • Everything happens in one pan in under 30 minutes, leaving you with actual time to relax after cooking
  • The sauce creates this glossy coating that makes even simple vegetables taste like restaurant takeout
  • You can use whatever vegetables are languishing in your crisper drawer and it still works
02 -
  • Overcooked noodles turn into mush, so check them a minute early and trust your instincts
  • The sauce thickens rapidly in the heat, so have everything ready before you start cooking
  • High heat is your friend here but keep things moving or you'll end up with burned bits and sad vegetables
03 -
  • If your noodles seem dry after tossing, add a splash of water rather than more sauce to avoid over-salting
  • Let the wok get properly hot between additions for that restaurant-style sear on the vegetables

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