Rice Noodle Stir-Fry
A vibrant and quick dish featuring tender rice noodles, crisp vegetables, optional protein, and a savory sauce, delivering a fast and flavorful meal perfect for weeknight dinners.
Equipment
- 1 large pan or wok for stir-frying ingredients
Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1 lb chicken shrimp, or tofu, sliced (optional)
- 1 bell pepper sliced
- 1 cup shredded carrots
- 1 cup broccoli florets
- 3 green onions sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar or honey
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
Instructions
- Prepare rice noodles according to package instructions, drain and set aside.
- Heat 1 tablespoon vegetable oil in a large pan or wok and cook chosen protein until fully cooked; remove and set aside.
- Add remaining oil to the pan and stir-fry bell pepper, carrots, and broccoli until slightly tender, about 3 to 4 minutes.
- Add minced garlic and grated ginger to the vegetables and cook for 30 seconds until fragrant.
- Return noodles and cooked protein to the pan and pour in soy sauce, oyster sauce, hoisin sauce, sesame oil, and brown sugar or honey; toss to combine well.
- Add sliced green onions and cook for 1 to 2 minutes before serving hot.
Notes
- Do not overcook noodles; keep slightly firm for best texture.
- Use high heat when stir-frying to enhance flavor.
- Add chili flakes or sriracha for a spicy kick.