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A simple stir-fried rice noodle recipe packed with mushrooms and vegetables! You’re of course free to add ant vegetables of protein you desire. This is a great way to use up any leftover produce too. The seasoning is a simple mix of vegetarian oyster sauce, dark soy sauce (for color), sugar, vegetarian dish sauce, and some chili crisp or oil for some heat.

INGREDIENTS YOU’LL NEED TO MAKE THESE STIR-FRIED NOODLES

SAUCE

• 2 tbsp vegetarian oyster sauce
• 2 tsp dark soy sauce
• 1 tbsp sugar or more for sweetness
• 2-3 tbsp vegetarian fish sauce or soy sauce, to taste
• 1-2 tbsp chili crisp or chili oil
• 1 tbsp water

NOODLES

• 7 oz dry rice noodles , I used 1mm thick noodles

STIR-FRYING

• 1 lb king oyster mushrooms sliced into 2” thick pieces
• Neutral cooking oil
• 4 cloves garlic minced
• 1 tbsp minced lemongrass
• 1/2 lb sliced cabbage or other vegetables of choice
• 1 small carrot sliced
• 2 green onions or scallions chopped, green parts for garnish

TO FINISH

• Sesame oil
• Green onions for garnish
• Fried shallots
• Chili oil if desired
• Lime juice to finish

STEPS TO MAKE THESE NOODLES

SOAK THE RICE NOODLES

• For the sauce, simple mix all the ingredients together until combined.
• For the noodles, soak the noodles in boiling hot water for 5-6 minutes or until the noodles turn a solid white and are still very chewy. Drain from the water and set aside.
• I like to drizzle some oil to coat the noodles so these don’t stick together.

COOK THE MUSHROOMS

• To stir-fry, heat a wok over medium heat with oil. Add the sliced mushrooms and leave untouched until the mushrooms start to release moisture. Leave the mushrooms until these start to get a nice brown color. Once done, remove from the wok.

• Add some more oil to the wok. Over medium heat, sauté the garlic and lemongrass until aromatic.
• Add the carrot and cabbage and cook until tender.
• Add back the mushrooms then add the noodles. Pour the sauce and toss the noodles to coat in the sauce.

• Taste the noodles and adjust to taste if needed. Add the green onions and finish with sesame oil.
• Garnish with fried shallots and serve hot. You can also add some chili oil and a squeeze of lime juice if desired. Enjoy!

MORE NOODLE RECIPES YOU’LL LOVE

• Cilantro Lime Noodles
• Shoyu Udon
• Pad Thai
• Wonton Noodle Soup
• Saucy Ramen Noodles
• Wonton Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Easy Spicy Miso Noodles
• Ginger and Scallion Noodles

Easy Stir-Fried Rice Noodles

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An easy & simple stir-fried rice noodle recipe packed with mushrooms and vegetables! You’re of course free to add any vegetables of protein you desire. This is a great way to use up any leftover produce too. The seasoning is a simple mix of vegetarian oyster sauce, dark soy sauce (for color), sugar, vegetarian dish sauce, and some chili crisp or oil for some heat.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course, Starters

Cuisine Asian, Cantonese, Chinese, East Asian, Hokkien

Servings 3 people

Calories 416 kcal

Ingredients

  

1x2x3x

SAUCE

• 2 tbsp vegetarian oyster sauce
• 2 tsp dark soy sauce
• 1 tbsp sugar or more for sweetness
• 2-3 tbsp vegetarian fish sauce or soy sauce, to taste
• 1-2 tbsp chili crisp or chili oil
• 1 tbsp water

NOODLES

• 7 oz dry rice noodles , I used 1mm thick noodles

STIR-FRYING

• 1 lb king oyster mushrooms sliced into 2” thick pieces
• Neutral cooking oil
• 4 cloves garlic minced
• 1 tbsp minced lemongrass
• 1/2 lb sliced cabbage or other vegetables of choice
• 1 small carrot sliced
• 2 green onions or scallions chopped, green parts for garnish

TO FINISH

• Sesame oil
• Green onions for garnish
• Fried shallots
• Chili oil if desired
• Lime juice to finish

Instructions

 

• For the sauce, simple mix all the ingredients together until combined.
• For the noodles, soak the noodles in boiling hot water for 5-6 minutes or until the noodles turn a solid white and are still very chewy. Drain from the water and set aside.
• I like to drizzle some oil to coat the noodles so these don’t stick together.
• To stir-fry, heat a wok over medium heat with oil. Add the sliced mushrooms and leave untouched until the mushrooms start to release moisture. Leave the mushrooms until these start to get a nice brown color. Once done, remove from the wok.
• Add some more oil to the wok. Over medium heat, sauté the garlic and lemongrass until aromatic.
• Add the carrot and cabbage and cook until tender.
• Add back the mushrooms then add the noodles. Pour the sauce and toss the noodles to coat in the sauce.
• Taste the noodles and adjust to taste if needed. Add the green onions and finish with sesame oil.
• Garnish with fried shallots and serve hot. You can also add some chili oil and a squeeze of lime juice if desired. Enjoy!

NUTRITIONAL INFO

Serving: 1serving | Calories: 416kcal | Carbohydrates: 74g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 1654mg | Potassium: 786mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2859IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg

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