Rice Noodle Stir Fry (Printable Format)

Tender rice noodles with crisp vegetables in a savory sesame-soy sauce

# What You Need:

01 - 8.8 oz dried rice noodles

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

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

15 - 2 tbsp fresh cilantro, chopped

16 - 1 tbsp toasted sesame seeds

17 - Lime wedges

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.

01 -

Everything comes together in one pan, meaning less cleanup and more time to actually enjoy your meal
The sauce strikes that perfect balance between savory, sweet, and tangy without needing any specialty ingredients

02 -

Do not over soak the noodles or they will turn mushy when you stir fry them
Have everything chopped and the sauce mixed before you turn on the heat because stir frying happens fast

03 -

Let your wok get properly hot before adding ingredients to achieve that restaurant style sear
Taste and adjust the sauce before adding it to the pan, balancing sweet, salty, and sour to your preference