why make this recipe
Delicious Rice Noodle Stir-Fry is the perfect solution for busy weeknights. It is quick to prepare and packed with flavor. This dish is customizable, allowing you to use your favorite vegetables and protein. Plus, it’s a healthy choice that the whole family will enjoy!
how to make Delicious Rice Noodle Stir-Fry
Ingredients
- 200g (7 oz) dried rice noodles (wide or thin, soaked per package instructions)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 small zucchini, julienned
- 2 green onions, chopped
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon brown sugar
- Toasted sesame seeds and fresh cilantro, for garnish (optional)
- Protein of choice: tofu, shrimp, or thinly sliced chicken (optional)
Directions
- Prepare noodles according to package instructions until pliable. Drain and set aside.
- In a bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar, and red pepper flakes. Set aside.
- Heat the sesame oil and vegetable oil in a skillet or wok over medium-high heat. Add the garlic and ginger, cooking for 30 seconds until fragrant.
- Stir in the bell pepper, carrots, and zucchini. Cook for 3–4 minutes until tender. Add the green onions and cook for another minute.
- Toss the noodles with the sauce until they are evenly coated and heated through, about 2 minutes.
- Stir in your choice of protein (tofu, shrimp, or chicken) and cook for 1–2 minutes until heated.
- Garnish with sesame seeds and cilantro. Serve hot.
how to serve Delicious Rice Noodle Stir-Fry
Serve Delicious Rice Noodle Stir-Fry hot in a bowl. You can also add extra toppings like crushed peanuts or sriracha for an added kick. This dish pairs well with a side of pickled vegetables or a light salad.
how to store Delicious Rice Noodle Stir-Fry
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. You can add a splash of water or extra sauce to help with reheating.
tips to make Delicious Rice Noodle Stir-Fry
- Make sure not to overcook the noodles; they should be tender but still have a bit of bite.
- Feel free to swap out vegetables based on what you have. Broccoli, snap peas, or bok choy also work well.
- For a creamier sauce, you can add a teaspoon of peanut butter into the mix.
variation
You can make this dish vegetarian by using tofu or mushrooms as the main protein. For a spicy version, increase the amount of crushed red pepper flakes to suit your taste.
FAQs
Can I use other types of noodles?
Yes, you can use other types of noodles, such as udon or egg noodles, but the cooking time may vary.
Is this recipe gluten-free?
You can make this recipe gluten-free by using tamari instead of soy sauce and ensuring that all sauces you use are gluten-free.
Can I make this dish ahead of time?
While it is best fresh, you can make it ahead of time and store it in the fridge. It will still taste great after reheating!
Print
Delicious Rice Noodle Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and flavorful Rice Noodle Stir-Fry that’s perfect for busy weeknights. Customize with your favorite veggies and protein for a healthy family meal!
Ingredients
- 200g (7 oz) dried rice noodles, soaked per package instructions
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 small zucchini, julienned
- 2 green onions, chopped
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon brown sugar
- Toasted sesame seeds and fresh cilantro, for garnish (optional)
- Protein of choice: tofu, shrimp, or thinly sliced chicken (optional)
Instructions
- Prepare noodles according to package instructions until pliable. Drain and set aside.
- In a bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar, and red pepper flakes. Set aside.
- Heat sesame oil and vegetable oil in a skillet or wok over medium-high heat. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Stir in bell pepper, carrots, and zucchini. Cook for 3–4 minutes until tender. Add green onions and cook for another minute.
- Toss noodles with the sauce until evenly coated and heated through, about 2 minutes.
- Stir in chosen protein and cook for 1–2 minutes until heated.
- Garnish with sesame seeds and cilantro. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or extra sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian