Rice Noodle Stir Fry with Vegetables (Printer-Friendly)

Tender rice noodles with crisp vegetables in savory sesame-soy 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 - 1/2 tsp chili flakes

→ Garnish

15 - 2 tbsp fresh cilantro, chopped
16 - 1 tbsp toasted sesame seeds
17 - Lime wedges

# How-To Steps:

01 - Soak rice noodles in warm water according to package directions until just tender. Drain thoroughly and set aside.
02 - Whisk together soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and chili flakes in a small bowl until sugar dissolves.
03 - Heat a large wok or skillet over medium-high heat. Add oil, then 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 vegetables are crisp-tender.
05 - Add drained noodles and bean sprouts to wok. Pour sauce evenly over mixture.
06 - Toss everything together for 2-3 minutes until noodles are well coated and heated through.
07 - Remove from heat. Sprinkle with spring onions, cilantro, and sesame seeds. Serve immediately with lime wedges.

# Expert Hints:

01 -
  • The sauce comes together in thirty seconds flat but tastes like it simmered for hours
  • Everything cooks in one pan, meaning fewer dishes and more time to actually enjoy your evening
02 -
  • Over-soaking noodles is the number one mistake—they turn to mush in the wok if they're too soft before they even hit the heat
  • Have everything prepped and ready before you turn on the stove because stir fry waits for no one
03 -
  • Toast your sesame seeds in a dry pan for two minutes before garnishing—the difference in flavor is worth the extra step
  • Cold noodles from the fridge actually work better than room temperature ones because they separate more easily

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