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