Rice Noodle Stir Fry
A vibrant and quick weeknight stir fry featuring tender rice noodles, crisp vegetables, and a savory homemade sauce.
Ingredients
- •8 ounces flat rice noodles (225g)
- •3 tablespoons vegetable oil
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 cup broccoli florets
- •1 medium bell pepper, sliced thin
- •1 medium carrot, julienned
- •1 cup snap peas, trimmed
- •3 tablespoons soy sauce
- •1 tablespoon oyster sauce
- •1 tablespoon brown sugar
- •1 teaspoon sesame oil
- •2 green onions, chopped for garnish
Instructions
- 1
Soak the rice noodles in a large bowl of warm water according to the package instructions until just tender, then drain thoroughly.
- 2
Whisk together the soy sauce, oyster sauce, brown sugar, and sesame oil in a small bowl to create the stir-fry sauce.
- 3
Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
- 4
Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
- 5
Add the broccoli, bell pepper, carrot, and snap peas to the wok, stir-frying for 4 to 5 minutes until crisp-tender.
- 6
Add the drained rice noodles and the prepared sauce directly into the wok with the vegetables.
- 7
Toss everything together continuously for 2 to 3 minutes until the noodles are evenly coated and heated through.
- 8
Remove from heat, garnish with chopped green onions, and serve immediately.
💡 Chef tips
- Do not over-soak your rice noodles; they should finish softening in the hot wok so they don't turn mushy.
- Prep all your ingredients before turning on the stove, as stir-frying happens very quickly.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat with a splash of water.
✅ How it should turn out
The finished dish features glossy, chewy noodles mingled with brightly colored, crisp-tender vegetables, smelling richly of garlic and savory soy.