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To make a tasty rice noodle stir fry, gather these simple ingredients: - 200g rice noodles - 1 tablespoon sesame oil - 1 red bell pepper, julienned - 1 yellow bell pepper, julienned - 1 cup broccoli florets - 2 carrots, julienned - 3 spring onions, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 tablespoon honey or maple syrup - 1 teaspoon chili paste (adjust to taste) - Sesame seeds for garnish - Fresh cilantro for garnish If you want a vegetarian stir fry, swap the oyster sauce for mushroom sauce. This gives the dish a rich, savory taste. You can also add more veggies! Try mushrooms, snap peas, or bok choy. These options keep the dish fresh and colorful. To make your dish shine, use these tasty garnishes: - Sesame seeds - Fresh cilantro These add crunch and a pop of flavor. You can also add lime wedges for a zesty kick! Enjoy your colorful and vibrant rice noodle stir fry. {{ingredient_image_1}} To start, you need to soak the rice noodles. Take 200 grams of rice noodles and place them in a bowl. Pour hot water over the noodles and let them soak for about 10 minutes. This softens them and prepares them for stir-frying. Once they are soft, drain the water and set the noodles aside. Next, grab a large wok or skillet. Heat one tablespoon of sesame oil over medium-high heat. When the oil is hot, add two cloves of minced garlic and one tablespoon of grated ginger. Stir them for about 30 seconds. The smell will be amazing! Now, toss in one julienned red bell pepper, one julienned yellow bell pepper, two julienned carrots, and one cup of broccoli florets. Stir-fry these for about 4 to 5 minutes. You want the veggies to be tender but still crisp. Now, it’s time to mix the sauce. In a small bowl, combine three tablespoons of soy sauce, one tablespoon of oyster sauce (or mushroom sauce for a vegetarian option), one tablespoon of honey or maple syrup, and one teaspoon of chili paste. Adjust the chili to your taste. Pour this sauce over the vegetables in the wok. Add the soaked rice noodles and chopped spring onions. Toss everything together gently. Keep stir-frying for an additional 2 to 3 minutes. This will ensure that all the flavors blend well. Once everything is heated through, you can remove it from heat. To make your rice noodle stir fry great, follow these steps: - Soak the rice noodles just right. Use hot water for about 10 minutes. - Use high heat for quick cooking. This keeps the veggies crisp and bright. - Stir often to prevent sticking. A good wok helps with this. - Don't overcrowd the pan. Cook in batches if needed for even cooking. - Prep all your ingredients first. This saves time and keeps things flowing. Here are some mistakes to steer clear of: - Overcooking the noodles makes them mushy. Drain them as soon as they soften. - Skipping the garlic and ginger can dull the flavor. Use fresh, minced garlic and grated ginger. - Not seasoning enough leads to bland food. Mix sauces well for even flavor. - Forgetting to garnish can make your dish look plain. Use sesame seeds and cilantro for a pop! Want more heat? Here’s how: - Start with a small amount of chili paste. You can always add more later. - Mix in fresh sliced chilies for a fresh kick. - Serve with chili oil on the side for those who like it hot. - For less heat, skip the chili paste or use a milder sauce. Adjust to your taste! Pro Tips Soak Noodles Properly: Ensure the rice noodles are soaked in hot water until they are fully softened to achieve the best texture. High Heat for Stir-Frying: Use medium-high heat to quickly cook the vegetables, keeping them crisp and vibrant. Customize Your Sauce: Feel free to adjust the soy sauce, honey, and chili paste levels to suit your taste preferences. Garnish for Freshness: Always add fresh cilantro and sesame seeds right before serving for an extra burst of flavor and texture. {{image_2}} You can make a great vegetarian rice noodle stir fry. Just skip the oyster sauce and use mushroom sauce instead. This sauce has a rich taste that works well with rice noodles. You can add more veggies, like snap peas or mushrooms, for extra flavor and texture. The bright colors of the peppers and carrots make the dish fun to eat. Adding protein makes your stir fry even better. You can use firm tofu or shrimp. If you choose tofu, cut it into cubes. Sauté it in the wok first until golden brown. Then, add the veggies and noodles. For shrimp, cook it until it turns pink. This adds a nice taste and texture to your dish. Both options are delicious and filling. If you need a gluten-free dish, choose rice noodles made from 100% rice. Many brands offer this. For sauces, use tamari instead of soy sauce. Tamari tastes similar but is gluten-free. Check labels on sauces to ensure they are gluten-free. You can enjoy a tasty stir fry without gluten worries. To keep your leftover rice noodle stir fry fresh, place it in a container. Use an airtight container to prevent moisture loss. Make sure to cool the stir fry to room temperature first. Then, cover it tightly and store it in the fridge. It should stay good for up to three days. When you're ready to eat, simply take the stir fry out of the fridge. You can reheat it in a pan over medium heat. Add a splash of water or oil to help it heat evenly. Stir it gently for about 5 minutes. You can also use a microwave if you prefer. Heat it in a bowl for 1-2 minutes. Stir halfway through to make sure it heats well. If you want to save the stir fry for later, freezing is a great option. Place it in a freezer-safe container or bag. Make sure to remove as much air as possible before sealing. It can last up to two months in the freezer. To thaw, place it in the fridge overnight. When ready, reheat it as described above. Enjoy your tasty meal even after a busy day! You can easily make rice noodle stir fry vegan. Just swap the oyster sauce for mushroom sauce. This change keeps the flavor while keeping it plant-based. You can also replace honey with maple syrup for sweetness. The rest of the recipe stays the same. Using fresh veggies adds a great touch too! Yes, you can use different vegetables! Feel free to mix and match based on your taste. Zucchini, snap peas, or mushrooms work great. Just cut them into similar sizes for even cooking. This flexibility makes the dish fun and colorful. Use what you have in your fridge! The best sauce combines soy sauce, oyster sauce, and honey. This mix gives a nice balance of salty and sweet. If you like heat, add chili paste. It adds a great kick! You can adjust the sauce to your liking. Experiment and find what tastes best for you! You now have everything you need to make a tasty rice noodle stir fry. We've covered ingredients, from basic to veggie options, and garnishes. You learned step-by-step instructions for soaking, cooking, and mixing. I shared tips to help you avoid common mistakes and adjust heat levels. You can customize your dish with variations like proteins or gluten-free options. In the end, stir fry is all about fun in the kitchen. Enjoy your meal and share it with friends!

Vibrant Rice Noodle Stir Fry

A colorful and flavorful stir fry featuring rice noodles and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 350 kcal

Ingredients
  

  • 200 g rice noodles
  • 1 tablespoon sesame oil
  • 1 piece red bell pepper, julienned
  • 1 piece yellow bell pepper, julienned
  • 1 cup broccoli florets
  • 2 pieces carrots, julienned
  • 3 pieces spring onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon chili paste (adjust to taste)
  • to taste sesame seeds for garnish
  • to taste fresh cilantro for garnish

Instructions
 

  • Begin by soaking the rice noodles in hot water for about 10 minutes, or until they are softened. Drain and set aside.
  • In a large wok or skillet, heat the sesame oil over medium-high heat.
  • Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
  • Toss in the julienned red and yellow bell peppers, carrots, and broccoli florets. Stir-fry for about 4-5 minutes or until the vegetables are tender but still crisp.
  • Add the chopped spring onions and the soaked rice noodles to the wok.
  • In a small bowl, mix the soy sauce, oyster sauce, honey (or maple syrup), and chili paste. Pour this sauce over the noodle mixture and toss gently to combine all the ingredients.
  • Continue to stir-fry for an additional 2-3 minutes or until everything is well coated and heated through.
  • Remove from heat and sprinkle sesame seeds and fresh cilantro on top before serving.

Notes

Adjust the chili paste to your taste preference.
Keyword quick meal, rice noodles, stir-fry, vegetables