Rice Noodle Stir Fry Vegetables (Print)

Tender noodles and 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 (use gluten-free if needed)
10 - 1 tbsp oyster sauce (or vegan oyster sauce for vegan)
11 - 1 tbsp sesame oil
12 - 1 tbsp light brown sugar
13 - 1 tsp rice vinegar
14 - 1/2 tsp chili flakes (optional)

→ Garnish

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

# How To Make:

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.

# Expert Tips:

01 -
  • Everything happens in one pan, meaning less cleanup and more time to actually enjoy your evening
  • The sauce strikes that perfect balance between savory, sweet, and just enough heat to keep things interesting
02 -
  • Overcrowding the wok will steam your vegetables instead of stir-frying them, so cook in batches if you are doubling the recipe
  • The noodles continue absorbing sauce even after they hit the plate, so do not panic if the sauce looks a little thick in the pan
03 -
  • Room temperature noodles toss more evenly than cold ones straight from the fridge
  • A splash of water in the pan helps steam the noodles slightly if they seem too dry while tossing

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