Name: Fried Rice Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 oz Dried Rice Noodles (Medium Width); 2 tbsp Vegetable Oil; 3 cloves Garlic, minced; 1 tsp Fresh Ginger, grated; 1 cup Carrots, julienned; 2 cups Bok Choy, chopped; 3 tbsp Soy Sauce; 1 tbsp Oyster Sauce; 1 tsp Sesame Oil; 1 tsp Brown Sugar; 3 stalks Green Onions, sliced; 1 cup Bean Sprouts

Main Dishes

Fried Rice Noodles

These Fried Rice Noodles are a symphony of textures, featuring silky-smooth strands tossed in a rich, umami-laden sauce. Combined with crisp garden vegetables and aromatic garlic, it’s a restaurant-quality meal you can whip up at home in minutes.

Prep

15m

Cook

15m

Serves

Calories

420kcal

Qty	Ingredient
8 oz 225 g	Dried Rice Noodles (Medium Width)
2 tbsp 30 ml	Vegetable Oil
3 cloves 9 g	Garlic, minced
1 tsp 5 g	Fresh Ginger, grated
1 cup 128 g	Carrots, julienned
2 cups 140 g	Bok Choy, chopped
3 tbsp 45 ml	Soy Sauce
1 tbsp 15 ml	Oyster Sauce
1 tsp 5 ml	Sesame Oil
1 tsp 4 g	Brown Sugar
3 stalks 30 g	Green Onions, sliced
1 cup 100 g	Bean Sprouts

2 Method

Step 1. Soak the dried rice noodles in hot water for 10-15 minutes until pliable but still slightly firm (al dente). Drain and set aside.

Step 2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and brown sugar to create the stir-fry sauce.

Step 3. Heat the vegetable oil in a large wok or skillet over high heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

Step 4. Add the carrots and bok choy to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp.

Step 5. Add the soaked noodles and the prepared sauce to the wok. Toss vigorously using tongs or a spatula to ensure the noodles are evenly coated and heated through.

Step 6. Fold in the bean sprouts and green onions. Cook for an additional minute until the sprouts are just wilted.

Step 7. Serve immediately, garnished with extra green onions or chili flakes if desired.

·
Do not over-soak the noodles; they will continue to cook in the wok and can become mushy if they start too soft.
·
Prep all your ingredients before turning on the heat, as stir-frying happens very quickly.
·
Use a high-smoke point oil like peanut or canola for the best searing results.
·
To make this gluten-free, substitute the soy sauce with tamari and use a certified gluten-free oyster sauce.

? FAQ

Can I add protein to this recipe?

Absolutely! Shrimp, chicken strips, or tofu work beautifully. Cook the protein first, remove it from the pan, and add it back in during the final toss.

How do I prevent the noodles from sticking together?

Rinse the soaked noodles with cold water after draining and toss them with a teaspoon of oil if you aren't using them immediately.

What if I can't find bok choy?

You can easily substitute bok choy with Napa cabbage, spinach, or broccoli florets.

How long do leftovers stay fresh?

These noodles are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the noodles.