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Rice Noodle Stir-Fry

This quick and comforting Rice Noodle Stir-Fry combines tender rice noodles with flavorful sauces and fresh vegetables, perfect for a weeknight family dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodles and Proteins
  • 8 oz wide rice noodles (pad see ew style or flat rice stick) soak according to package instructions; fresh rice noodles work beautifully.
  • 8 oz chicken breast, thinly sliced or tofu for a vegetarian take.
Vegetables
  • 1 small onion, thinly sliced sweet and soft when caramelized.
  • 2 cloves garlic, minced releases a warm, fragrant bite.
  • 1 inch piece ginger, grated optional; adds brightness.
  • 1 large carrot, julienned for crunch and color.
  • 1 bell pepper, thinly sliced red or orange for sweetness.
  • 2 cups baby spinach or bok choy, roughly chopped swap spinach with kale for a stronger flavor.
Sauces and Seasoning
  • 3 tablespoons soy sauce use tamari for gluten-free.
  • 1 tablespoon oyster sauce or mushroom sauce for richness.
  • 1 tablespoon rice vinegar or lime juice balances the sauce.
  • 1 teaspoon sugar or honey lifts flavors.
  • 1 teaspoon toasted sesame oil finish for a nutty aroma.
Garnish
  • Fresh cilantro and sliced green onions
  • Chili flakes or Sriracha to taste optional for heat.
Cooking Oil
  • 2 tablespoons vegetable oil divided; swap with avocado oil for a neutral, high-heat option.

Method
 

Preparation
  1. Prepare the rice noodles according to package directions until just tender. Drain, toss with a little oil to prevent sticking, and set aside.
  2. Whisk together the soy sauce, oyster sauce, rice vinegar, sugar, and a splash of water in a small bowl. Taste and adjust as necessary.
Cooking
  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken or tofu, seasoning lightly with salt and pepper, and stir-fry until cooked through and golden (about 3-5 minutes). Remove and set aside.
  2. Add the remaining oil to the pan. Toss in the onion, garlic, and ginger, stirring until fragrant and the onion begins to soften.
  3. Add carrot and bell pepper; stir-fry for 2-3 minutes until tender-crisp.
  4. Return the chicken or tofu to the wok along with the drained noodles. Pour the sauce over everything and toss vigorously so the noodles soak up the sauce.
  5. Add the spinach or bok choy in the last minute; wilt and toss through with toasted sesame oil. Plate immediately with garnishes.

Notes

Do not over-soak the rice noodles. Use a hot pan and keep ingredients moving for best results.