Rice Noodle Stir Fry Vegetables (Printable Version)
Tender rice noodles with crisp vegetables in savory sauce—ready in 30 minutes.
# 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 - 0.5 tsp chili flakes
→ Garnish
15 - 2 tbsp fresh cilantro, chopped
16 - 1 tbsp toasted sesame seeds
17 - Lime wedges
# Method:
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 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. 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 mixture.
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 immediately with lime wedges on the side.
# Chef's Tips:
01 -
- Everything happens in one pan, which means less cleanup and more time to actually eat
- The sauce hits perfect balance of savory and slightly sweet, making even basic vegetables taste incredible
02 -
- Over-soaking your noodles is the number one mistake, they turn to mush in the wok
- Have everything chopped and sauce mixed before you turn on the heat, stir-frying waits for no one
03 -
- A truly hot wok makes all the difference, let it get properly heated before adding oil
- Taste a noodle before serving, the sauce should be just slightly salty on its own