Fried Rice Noodles
A delightful combination of stir-fried rice noodles with vegetables and savory sauce, perfect for a quick and satisfying meal.
Nutrition
Calories: 350cal
Carbohydrate: 50g
Protein: 8g
Fat: 12g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
4 Servings
Ingredients
- 8 oz (225 g) rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 1 cup (150 g) snap peas, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1/4 teaspoon black pepper
- Optional: Cilantro and lime wedges for garnish
Instructions
- Start by soaking the rice noodles in a large bowl of warm water for about 10 minutes, until they are pliable but not fully soft. Drain and set aside.
- Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
- Add the minced garlic and sliced onion to the pan. Stir-fry for about 2 minutes until aromatic.
- Add the red bell pepper and snap peas to the pan. Continue to stir-fry for another 3 minutes until the vegetables are tender-crisp.
- Push the cooked vegetables to the side of the pan and add the remaining 1 tablespoon of vegetable oil to the clear space. Add the drained rice noodles.
- Pour the soy sauce and oyster sauce over the noodles, tossing gently to coat and mix with the vegetables. Be careful not to break the noodles.
- Drizzle the sesame oil over the noodle mixture, sprinkle with black pepper, and add the chopped green onions. Toss everything together until well combined and heated through, about 2 minutes.
- Serve the fried rice noodles immediately, garnished with cilantro and lime wedges if desired. Enjoy!
