Rice Noodle Stir Fry Vegetables (Printable)

Tender rice noodles with crisp vegetables in a savory 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 Cook:

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. Toss everything together for 2–3 minutes until the noodles are well coated and heated through.
06 - Remove from heat. Sprinkle with spring onions, cilantro, and sesame seeds. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The sauce hits every perfect note at once salty sweet tangy with just enough warmth to make you sit up and notice
  • You can have dinner on the table in under thirty minutes even on those nights when cooking feels like too much effort
  • The vegetables stay crisp and colorful making each bowl look like something from a restaurant kitchen
02 -
  • Overcrowding your wok is the fastest way to end up with soggy vegetables that steam instead of fry
  • The sauce thickens quickly in the heat so have everything prepped and ready before you turn on the stove
  • Rice noodles go from perfect to mushy in seconds so keep a close eye once they hit the pan
03 -
  • Cut all your vegetables before you start cooking once the heat is on there is no time to pause
  • Room temperature vegetables cook more evenly than cold ones straight from the fridge

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