Rice Noodle Stir-Fry Recipe

The ultimate quick dinner recipe! I have given a guide of vegetables I usually use however, one thing I love about a stir fry is it's also a great way to use all your leftover vegetables and chuck it into a pan!

Ingredients:

Serves 4

• 200g rice noodles

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 onion, sliced

• 1 bell pepper, sliced

• 1 carrot, julienned

• 1 cup broccoli florets

• 1 cup snap peas

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce (optional)

• 1 tablespoon sesame oil

• Salt and pepper, to taste

• Optional toppings: chopped green onions, sesame seeds, lime wedges

Instructions:

1. Prepare Rice Noodles: Cook the rice noodles according to the package instructions until they are al dente. Drain and set aside.

2. Sauté Aromatics: Heat the vegetable oil in a wok over medium-high heat. Add the minced garlic and ginger, and cook for about 30 seconds until fragrant.

3. Add Vegetables: Add the sliced onion, bell pepper, julienned carrot, broccoli florets, and snap peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

4. Combine with Noodles: Add the cooked rice noodles to the wok with the vegetables. Toss everything together to combine.

5. Season: Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the noodle and vegetable mixture. Add some chilli flakes if you want a kick! Stir well to coat everything evenly.

6. Cook briefly: Continue to stir-fry for another 2-3 minutes until the noodles are heated through and all the flavours are well combined.

7. Serve: Transfer the rice noodle stir-fry to serving plates. Garnish with chopped green onions, sesame seeds, and lime wedges if desired.

Serving Suggestion: This rice noodle stir-fry is perfect for a quick and satisfying weeknight dinner. It's also great for meal prep, as leftovers can be stored in the refrigerator and enjoyed for lunch the next day.

Protein Options:

• Tofu: Press firm tofu to remove excess water, then cut into cubes and stir-fry in soy sauce until golden brown before adding the vegetables and noodles.

• Chicken: Thinly slice chicken breast or thigh and stir-fry with cooking oil until cooked through before adding the vegetables and noodles.

• Shrimp: Peel and devein shrimp, then stir-fry with cooking oil until pink and cooked through before adding the vegetables and noodles.

• Beef: Slice beef (such as flank steak or sirloin) thinly against the grain and stir-fry until cooked to your liking before adding the vegetables and noodles.