Rice Noodle Stir Fry

If you’re someone who loves quick, easy, and delicious meals that can be made in a flash, then this rice noodle stir fry should be on your radar. It’s a dish that brings comfort and flavor together in the best way possible. Plus, it’s incredibly versatile, so you can make it your own with any veggies or protein you have on hand.

I love how customizable this dish is. You can go vegetarian or add your favorite protein like chicken, shrimp, or tofu. It’s also perfect for when you have some leftover veggies in the fridge, and you want to make something quick without compromising on taste.

And the best part? You can whip it up in about 20 minutes or less – yes, please! Whether you’re cooking for yourself after a long day or trying to impress friends at dinner, this rice noodle stir fry is a crowd-pleaser.

The key to making this stir-fry stand out is in the sauce. A simple mix of soy sauce, garlic, and a touch of sweetness brings the whole dish to life. The noodles soak up all that flavor and pair so well with the crisp veggies.

I also love how the noodles maintain their texture even after a bit of sautéing, unlike some other types of noodles that can get mushy. It’s like every bite is a piece of goodness.

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Why You’ll Love It

• Quick and Easy: This dish is perfect for those busy weeknights when you don’t have hours to spend in the kitchen. It comes together in 20 minutes or less!
• Customizable: Whether you prefer it vegetarian or with your favorite protein like chicken, shrimp, or tofu, this stir fry is totally flexible to fit your tastes and dietary preferences.
• Packed with Flavor: With a deliciously balanced sauce that combines savory, sweet, and a hint of spice, every bite is packed with flavor.
• Veggie-loaded: You can load this dish with whatever veggies you like or have on hand — bell peppers, carrots, spinach, or even broccoli! It’s a great way to sneak in extra servings of healthy, colorful veggies.
• Perfect for Leftovers: Rice noodle stir fry is one of those dishes that tastes even better the next day. You can easily store leftovers in the fridge and reheat them for a quick lunch or dinner.

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Ingredient List

For the Stir Fry:

• 8 oz rice noodles
• 1 tablespoon vegetable oil (or sesame oil for extra flavor)
• 1 small onion, thinly sliced
• 1 bell pepper, sliced
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 1 cup broccoli florets (or any veggie you like)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce (optional, or use a vegetarian alternative)
• 1 teaspoon rice vinegar
• 1 teaspoon sugar (or honey for a touch of sweetness)
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and pepper to taste

For Protein (Optional):

• 1 cup cooked chicken, shrimp, or tofu (use your favorite protein)

For Garnish:

• Chopped green onions
• Sesame seeds

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Ingredient Notes

• Rice noodles: I always use thin rice noodles for stir fry — they cook quickly and have that perfect chewy texture. Be sure to cook them al dente so they don’t get too soft while stir-frying.
• Soy sauce: Don’t skip the soy sauce! It’s the base of the stir-fry’s savory flavor. You can go for low-sodium soy sauce if you’re watching your salt intake.
• Hoisin sauce: This adds a rich, sweet flavor to the stir fry, which balances the saltiness of the soy sauce. If you can’t find it, a bit of extra sugar or honey can work as a substitute.
• Oyster sauce: If you’re not vegan or vegetarian, this adds a deep umami taste, but you can skip it or use a vegetarian version if you prefer.
• Garlic and ginger: I always love using fresh garlic in stir fry — it adds a fragrant kick. If you have ginger on hand, it’s also a great addition to enhance the dish’s flavor profile.
• Toppings: Don’t skip the sesame seeds and green onions — they add a perfect finishing touch, giving your stir fry that restaurant-quality feel!

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Kitchen Equipment Needed

• Wok or Large Skillet: A wok is my go-to for stir fry since it distributes heat evenly, but a large skillet works just as well for cooking the veggies and noodles.
• Pot for Boiling Noodles: A simple pot to cook the rice noodles until they’re al dente before adding them to the stir fry.
• Wooden Spoon or Spatula: Perfect for tossing everything around in the wok without scratching the surface (I personally prefer a wooden spoon for stirring).
• Measuring Spoons: For accurately measuring out the sauces and spices, especially since a little soy sauce goes a long way!

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Instructions

Step 1: Prepare the Rice Noodles

• Boil water: Bring a large pot of water to a boil.
• Cook noodles: Once the water is boiling, add the rice noodles and cook according to package instructions (usually 3-5 minutes). You want them al dente, so don’t overcook!
• Drain and rinse: Drain the noodles and rinse them under cold water to stop the cooking process. Set them aside.

Pro Tip: If your noodles tend to stick together after draining, toss them lightly with a bit of vegetable oil to keep them separated.

Step 2: Prepare the Veggies

• Chop and slice: Thinly slice the onion, bell pepper, and carrot. Break the broccoli into small florets.
• Mince garlic: Mince the garlic and set it aside for easy access.

Step 3: Make the Stir-Fry Sauce

• Combine the ingredients: In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce (if using), rice vinegar, sugar, and crushed red pepper flakes (if using).
• Stir well: Make sure everything is fully mixed, and set the sauce aside.

Pro Tip: Taste the sauce before adding it to the stir fry and adjust the sweetness or saltiness to your liking by adding a little more sugar or soy sauce.

Step 4: Stir-Fry the Veggies

• Heat the oil: Heat 1 tablespoon of vegetable oil (or sesame oil) in a wok or large skillet over medium-high heat.
• Sauté the onion and carrot: Add the onion and carrot to the pan. Stir-fry for about 2-3 minutes until they start to soften.
• Add garlic and other veggies: Add the garlic, bell pepper, and broccoli to the pan. Continue stir-frying for another 2-3 minutes, until the veggies are tender-crisp.
• Season with salt and pepper: Sprinkle with a pinch of salt and pepper to taste.

Step 5: Combine Noodles and Sauce

• Add noodles to the veggies: Add the cooked rice noodles to the wok with the veggies.
• Pour in the sauce: Drizzle the stir-fry sauce over the noodles and veggies. Use tongs or a spatula to toss everything together, ensuring the noodles and veggies are evenly coated in the sauce.
• Toss until heated through: Stir-fry for another 2-3 minutes to ensure everything is well-combined and heated through.

Pro Tip: Be careful not to overcook the noodles at this stage. You just want them heated through and coated with that delicious sauce.

Step 6: Add Protein (Optional)

• Incorporate protein: If you’re adding protein, toss your cooked chicken, shrimp, or tofu into the stir fry at this point. Give everything a quick toss to combine.

Step 7: Serve and Garnish

• Serve hot: Once everything is heated through and perfectly combined, plate your stir-fry.
• Garnish: Sprinkle chopped green onions and sesame seeds on top for a little extra flavor and crunch.

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Tips and Tricks for Success

• Don’t overcook the noodles: Rice noodles cook quickly, and you want them just al dente to avoid them becoming mushy once added to the stir fry.
• High heat is key: Stir-fry works best over medium-high heat. It helps the veggies stay crisp while getting a nice char and prevents the sauce from getting soggy.
• Use a wok if you have one: A wok allows for better heat distribution, making it easier to toss the ingredients around. But if you don’t have one, a large skillet works just fine.
• Prep everything before you start: Stir-fry is a quick process, so make sure all your ingredients are chopped, minced, and ready to go before you begin cooking.
• Adjust the sauce to taste: If you like it sweeter, add more sugar or honey. For more umami flavor, increase the soy sauce or hoisin sauce. Taste and adjust as you go.

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Ingredient Substitutions and Variations

• Noodles: You can swap rice noodles for any other noodles you like, such as soba, udon, or even spaghetti if you’re in a pinch.
• Veggies: Swap in any veggies you have on hand. Zucchini, snap peas, mushrooms, or baby corn are all great additions or substitutes.
• Protein: Go for whatever protein you prefer — chicken, beef, shrimp, tofu, or even tempeh for a vegetarian option. For a plant-based protein, you can also use chickpeas.
• Sauce: If you don’t have hoisin sauce, you can use a combination of soy sauce and a bit of peanut butter or tahini to mimic the richness. For a gluten-free version, just swap soy sauce with tamari.
• Oyster sauce: If you’re vegetarian or vegan, skip the oyster sauce and use a mushroom-based vegetarian oyster sauce or extra soy sauce for flavor.
• Sweeteners: If you prefer not to use sugar, honey, or maple syrup can be a good alternative for a touch of sweetness.

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Serving Suggestions

• With a side of spring rolls: A crispy, crunchy spring roll on the side complements the soft, savory noodles beautifully.
• Pair with a side of sautéed greens: I love serving this stir-fry with sautéed spinach or bok choy on the side. It adds a touch of bitterness that pairs well with the sweetness of the stir-fry.
• Top with a fried egg: For a protein boost, top your rice noodle stir fry with a fried egg.
• Serve with a light soup: A bowl of miso soup or a clear broth soup can be the perfect complement, making the meal feel hearty without being too heavy.
• Make it a meal prep favorite: Portion the stir fry into containers for a grab-and-go lunch throughout the week. It’s easy to reheat and still tastes delicious!

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Storage and Reheating Instructions

• Store in an airtight container: Keep your leftover stir fry in the fridge for up to 3-4 days.
• Reheat on the stove: To reheat, place the stir fry in a pan with a splash of water or soy sauce and cook on low heat until warmed through. Stir occasionally to prevent sticking.
• Microwave: You can also microwave the stir fry in a microwave-safe container for about 1-2 minutes, stirring halfway through for even heating.
• Freezing: This stir-fry can be frozen for up to a month. Just make sure to let it cool completely before storing in an airtight container or freezer bag. Thaw overnight in the fridge and reheat as usual.

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Frequently Asked Questions

1. Can I use gluten-free noodles for this recipe?
   Yes! Just swap the rice noodles for gluten-free rice noodles or even zucchini noodles for a low-carb version.
2. Can I make this stir-fry ahead of time?
   You can prep the veggies and sauce in advance, but I recommend cooking the noodles fresh for the best texture. The stir fry tastes great when reheated, though!
3. What can I substitute for hoisin sauce?
   If you don’t have hoisin sauce, you can use a combination of soy sauce and a little peanut butter or tahini for a similar richness.
4. How can I add more protein to the dish?
   Try adding grilled chicken, shrimp, tofu, or even a fried egg on top! It’s super customizable based on what you like.
5. Can I use different veggies?
   Absolutely! Feel free to throw in whatever veggies you have on hand, such as mushrooms, zucchini, or snap peas. This recipe is perfect for cleaning out your fridge!
6. Is this recipe spicy?
   It’s not very spicy, but you can adjust the heat level by adding more crushed red pepper flakes or a dash of chili oil if you like some kick!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!