Rice Noodle Stir Fry

Chewy rice noodles scandalously loaded with crisp tender vegetables, a flavourful garlic and ginger sauce, and eggs make up our divine Rice Noodle Stir Fry. Serve it as a side dish for any number of Asian inspired dishes or as a great, stand-alone vegetarian main dish.

This naturally gluten-free* recipe is crazy easy and comes together at the speed of light. It’s as fast as ordering take-out and even tastier! Don’t let the long-ish ingredient list scare you!

*To keep this recipe gluten free, be sure to use tamari sauce or gluten-free soy sauce. To make it vegetarian, use vegetable broth instead of chicken broth.

I love that this rice noodle stir fry is positively bursting with crisp-tender bell peppers, carrots, sugar snap or snow peas, and green onions. Even more, though, I love that it comes together in one pan with just about 15 minutes total cooking time.

You have to soak your noodles in hot water for about 30 minutes, but that gives you time to chop your vegetables and herbs and whisk together your sauce. You’ll be shocked how simple this meal is because of the dynamite flavour it delivers.

Flat Rice Noodles

What kind of noodles do you need for stir fry noodles? For our rice noodle stir fry, we use Asian style flat rice noodles. There are several varieties and thicknesses available, and you can choose whichever you like best. Just be sure to follow the soaking instructions on the packaging.

I prefer the wide, pad thai style, flat rice noodles. If you prefer thinner noodles, feel free to use them. Whichever thickness of rice noodles you choose, be sure to soak -not boil- the noodles.

Rice Noodles

Soaking the noodles softens them enough to make them pliable, but keeps them from getting mushy. To soak your noodles, find a bowl or container long enough to fit your noodles without breaking them.

Your rice noodles should have instructions for boiling or soaking them on the packaging. Keep in mind, you will be cooking them in the sauce. If your package gives a range of time to soak the noodles, go with the shorter time.

Lay the noodles in the container and fill the container with very hot tap water. Do not pour boiling water over the noodles; just use the hottest tap water you can muster forth from the tap.

Use your hands to swirl the noodles in the water a little bit to prevent sticking. After between 10 and 25 minutes -depending on the width of the noodles- drain them thoroughly.

Now here’s a fun tip! If you really want to streamline your dinner prep, you can soak your noodles several hours before dinner time, drain, and toss with neutral oil. Cover the noodles tightly and refrigerate until you’re ready to make your rice noodle stir fry.

Stir Fry Noodles

If you pre-soak your noodles, pre-cut your veggies (storing them in the refrigerator), and pre-stir your sauce ingredients in the morning, all that remains is to cook your rice noodle stir-fry and you’re 15 minutes from dinner!

Now let’s address how to stir fry noodles because there is a method! It’s EASY, but it is a method.

Before you put your pan on the heat, make sure all of your ingredients are ready to go; carrots are cut into matchsticks, snow peas or sugar snap peas are clean, bell peppers are cut into strips, green onions are thinly sliced, garlic is minced, sauce ingredients are stirred together, eggs are whisked, cilantro and peanuts are chopped.

The reason for this is because once you start cooking, things move very fast and you’ll be at that pan ’til you’re done. Don’t fret, though, because it’s just 10 to 15 minutes of cooking.

If you have baby taste buds and can’t handle heat, you can omit the Szechuan chili crisp or chili garlic sauce called for in the recipe. It DOES add some zip and zing to the overall dish, so leave it in if you can!

As for which you should use, my current vote is for the chili crisp, which you can make at home using our recipe for Happy Lady Sauce {Homemade Chinese Spicy Chili Crisp}. I love the extra hit of umami that it delivers.

If you don’t have it, and do have chili garlic sauce or sambal oelek, though, you can definitely substitute in an equal amount. It’ll be slightly different but no less delicious.

Rice Noodle Stir Fry

While the noodles are soaking, stir together the chicken or vegetable stock, soy sauce, honey or brown sugar, ginger, chili crisp or chili garlic sauce, and sesame oil together in a bowl or liquid measuring cup. Set the measuring cup aside.

Be sure you have all of your ingredients prepped and ready to go, then put a wok or deep-sided 12-inch everyday pan or skillet over high heat. Drizzle in about 1 teaspoon of the neutral oil and swirl to coat the pan.

Carefully add in the bell peppers, pea pods, and matchsticked or grated carrot. Toss with a wooden spoon or wooden spatula until crisp tender, about 3 minutes. 

Add in the minced garlic and the whites of the green onion and toss until fragrant, about 30 seconds. Push the vegetables to the side to create a well in the middle.

Drizzle another teaspoon of the neutral oil in the well, then pour in the eggs and let them sit undisturbed for 30 seconds before stirring to scramble. Scramble the eggs for 15 seconds, then stir the vegetables into the eggs. Cook for 10 more seconds and transfer to a plate.

Return the wok or pan to the heat, drizzle in the remaining teaspoon of neutral oil, and toss the noodles into the oil. Stir fry for about 1 minute. 

Stir the sauce once more, pour it over the noodles and toss to coat. Bring the sauce to a boil, gently tossing the noodles in the sauce constantly until most of the sauce has been absorbed.

Add the vegetables and eggs back in and toss to evenly distribute. Transfer the noodles to a serving bowl and garnish with the chopped cilantro and peanuts. 

Store leftovers in an airtight container for up to 5 days. 

Looking for great dishes to serve with our Rice Noodle Stir Fry? Try these:

Asian Turkey Meatballs

Air Fryer Salmon

Slow-Cooker Five Spice Pork Roast

Rice Noodle Stir Fry

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Rebecca Lindamood

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cook ModePrevent your screen from going dark

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Chewy rice noodles scandalously loaded with crisp tender vegetables, a flavourful garlic and ginger sauce, and eggs make up our divine Rice Noodle Stir Fry. Serve it as a side dish for any number of Asian inspired dishes or as a great, stand-alone vegetarian main dish.

Equipment

• 12-inch stainless steel every day pan or wok or frying pan.

Ingredients

  

1x2x3x

• 1 pound pad thai style rice noodles soaked according to package instructions
• ¾ cup chicken or vegetable stock
• ¾ cup low sodium soy sauce For gluten-free, use tamari sauce, Bragg's liquid aminos, or gluten-free soy sauce
• 3 tablespoons honey or brown sugar
• 1 tablespoon freshly grated ginger
• 1 to 3 teaspoons szechuan chili crisp chili garlic sauce, or sambal oelek, according to taste
• 1 teaspoon sesame oil
• 1 tablespoon neutral oil like grapeseed sunflower, canola, light olive oil, or vegetable oil, divided
• 2 bell peppers seeded and cut into thin strips
• 1 ½ cups snow pea pods or sugar snap peas
• 1 large carrot scrubbed and cut into 3-inch long matchsticks or coarsely grated
• 6 cloves garlic peeled and minced
• 6 green onions sliced thinly, whites separated from greens
• 3 eggs
• ½ cup cilantro roughly chopped
• 2 tablespoons salted peanuts roughly chopped

Instructions

 

• While the noodles are soaking, stir together the chicken or vegetable stock, soy sauce, honey or brown sugar, ginger, chili crisp or chili garlic sauce, and sesame oil together in a bowl or liquid measuring cup. Set the measuring cup aside.
• Be sure you have all of your ingredients prepped and ready to go, then put a wok or deep-sided 12-inch everyday pan or skillet over high heat. Drizzle in about 1 teaspoon of the neutral oil and swirl to coat the pan. Carefully add in the bell peppers, pea pods, and matchsticked or grated carrot. Toss with a wooden spoon or wooden spatula until crisp tender, about 3 minutes.
• Add in the minced garlic and the whites of the green onion and toss until fragrant, about 30 seconds. Push the vegetables to the side to create a well in the middle. Drizzle another teaspoon of the neutral oil in the well, then pour in the eggs and let them sit undisturbed for 30 seconds before stirring to scramble. Scramble the eggs for 15 seconds, then stir the vegetables into the eggs. Cook for 10 more seconds and transfer to a plate.
• Return the wok or pan to the heat, drizzle in the remaining teaspoon of neutral oil, and toss the noodles into the oil. Stir fry for about 1 minute.
• Stir the sauce once more, pour it over the noodles and toss to coat. Bring the sauce to a boil, gently tossing the noodles in the sauce constantly until most of the sauce has been absorbed.
• Add the vegetables and eggs back in and toss to evenly distribute.
• Transfer the noodles to a serving bowl and garnish with the chopped cilantro and peanuts. Serve hot or warm.
• Store leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 449kcalCarbohydrates: 84gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 83mgSodium: 1343mgPotassium: 395mgFiber: 4gSugar: 13gVitamin A: 3536IUVitamin C: 70mgCalcium: 68mgIron: 3mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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