Rice Noodle Stir Fry
This vibrant rice noodle stir fry combines tender chicken or tofu with crisp vegetables in a flavorful, savory sauce. Quick, protein-rich, and perfect for meal prep.
Equipment
- 1 large skillet or wok for stir frying
- 1 small bowl for mixing sauce
Ingredients
- 8 oz rice noodles wide or thin
- 1 lb chicken breast or tofu thinly sliced
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 carrot thinly sliced
- 2 green onions sliced (optional)
- 1 small onion sliced (optional)
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce or hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp honey or maple syrup
- 1 tbsp sriracha optional
- 2 cloves garlic minced
- 1 tsp grated fresh ginger optional
- 2 to 3 tbsp neutral oil canola or vegetable
- Sesame seeds optional garnish
- Lime wedges optional garnish
Instructions
- Prepare rice noodles by soaking or cooking according to package instructions, then drain and rinse with cool water to prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, sriracha, garlic, and ginger; set aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat, then add chicken or tofu and stir fry until cooked through, about 5 to 6 minutes; remove and set aside.
- Add remaining oil to the skillet, stir fry bell pepper, broccoli, carrot, and onions until crisp-tender, about 3 to 4 minutes.
- Return cooked protein to the skillet, add drained rice noodles and sauce, then toss quickly until well coated and heated through, about 2 to 3 minutes.
- Serve divided on plates or bowls, garnished with sliced green onions, sesame seeds, and lime wedges if desired.
Notes
- Prep vegetables ahead to save time in cooking.
- Substitute chicken with shrimp, beef, or extra tofu.
- Try different veggies like snap peas or bok choy.
- Adjust spice by adding chili paste or extra sriracha.
- Store leftovers in fridge for up to 4 days.