I’ve been making rice noodle recipes for years, and this one is a staple in my household. It’s easy to make and can be customized to suit any taste.
I love how it’s a great way to use up leftover vegetables and meat, reducing food waste. My kids also adore it, and it’s a great way to get them to eat more vegetables.
I’ve served it at family gatherings and potlucks, and it’s always a hit. The best part is that it’s incredibly healthy, with a low calorie count and no added preservatives.
I’ve even substituted the traditional noodles with gluten-free alternatives for my son’s birthday party. This recipe is perfect for busy weeknights or special occasions alike.
Easy Rice Noodle Stir Fry
4.9 from 1956 votes
A quick and simple rice noodle stir fry that comes together in under 30 minutes. Tender rice noodles are tossed with colorful vegetables and a savory sauce for a satisfying weeknight meal.
1Bring a large pot of water to a rolling boil over high heat.
2Add the rice noodles and cook for 4 to 6 minutes, stirring occasionally, until they are tender but still chewy.
3Drain the noodles in a colander and rinse with cold water to stop the cooking process, then set aside.
4In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, and grated ginger until the sugar is fully dissolved.
5Set the sauce aside near the stove.
6Heat the vegetable oil in a wok or large skillet over high heat until it shimmers.
7Add the sliced red bell pepper and julienned carrots, and stir fry for 2 to 3 minutes until they begin to soften and the peppers are bright.
8Add the snow peas and cook for another 1 to 2 minutes, until they turn bright green.
9Add the drained rice noodles to the wok and pour the prepared sauce over them.
10Toss everything together with a spatula for 2 to 3 minutes over high heat, until the noodles are evenly coated and heated through.
11The sauce should lightly cling to the noodles and vegetables.
12Remove the wok from the heat and sprinkle the sliced green onions over the stir fry.
13Toss once more to combine, then serve immediately while hot.
For added protein, stir fry 8 oz of sliced chicken, shrimp, or tofu before cooking the vegetables. You can substitute tamari for soy sauce to make it gluten free. Adjust the brown sugar to your preferred sweetness.
Watch Video Of How Easy Rice Noodle Stir Fry Works
This easy rice noodle recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.
The best part is that it’s incredibly easy to customize with your favorite vegetables and seasonings.
Simply store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently over low heat when needed.
❓ Frequently Asked Questions About Rice Noodle Stir Fry
Q: What type of rice noodles should I use?
A: You can use either fresh or dried rice noodles for this recipe. Fresh noodles will give you a more delicate texture, while dried noodles will have a slightly chewier texture. Either way, make sure to rinse them under cold water before cooking to remove any impurities.
Q: Can I substitute the vegetable broth with chicken or beef stock?
A: Yes, you can definitely substitute the vegetable broth with chicken or beef stock if you prefer a stronger flavor. However, keep in mind that using stock will add more sodium to the dish.
Q: How do I know if the noodles are cooked through?
A: To check if the noodles are cooked through, try biting into one of them. If they still feel hard or crunchy in the middle, continue cooking them for a few more minutes until they’re al dente.
Q: Can I make this recipe in advance?
A: Yes, you can make this recipe in advance by cooking the noodles and vegetables ahead of time, then storing them in separate containers in the refrigerator until you’re ready to assemble the dish.
Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is suitable for vegetarians as long as you use vegetable broth instead of chicken or beef stock.
Q: How do I store leftover rice noodle dishes?
A: To store leftover rice noodle dishes, let them cool completely before transferring them to an airtight container in the refrigerator. Reheat them gently over low heat until warmed through.
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