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

Cook Time 15

Total Time 30

Course Main Course, Starters

Cuisine Asian, Cantonese, Chinese, East Asian, Hokkien

Servings people

Calories 416 kcal

Ingredients

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

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