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Close-up of steaming stir-fried rice noodles with carrots, mushrooms and leafy greens, a fork lifting the noodles

Stir Fry Rice Noodles (Quick, Saucy & Better Than Takeout)

Silky flat rice noodles tossed in a hot wok with vegetables, chicken and a sweet-savory sauce — ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 8 oz flat rice noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha optional
  • 2 tablespoons vegetable oil divided
  • 1 lb chicken breast thinly sliced (or shrimp, or cubed tofu)
  • 1 red bell pepper thinly sliced
  • 2 carrots cut into thin matchsticks
  • 3 green onions cut into 2-inch pieces
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup bean sprouts
  • Chopped peanuts and lime wedges for serving

Method
 

  1. Soak the rice noodles in hot (not boiling) water for 8 to 10 minutes until pliable but firm; drain.
  2. Whisk together the soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil and sriracha.
  3. Heat 1 tablespoon of oil in a wok over high heat; cook the chicken 2 to 3 minutes per side until cooked through. Remove to a plate.
  4. Add the remaining oil; fry the bell pepper, carrots and white parts of the green onions for 2 minutes. Add the garlic and ginger and fry 30 seconds more.
  5. Add the drained noodles and sauce; toss for 2 minutes until tender and evenly coated, adding a splash of water if dry.
  6. Return the chicken with the bean sprouts and green onion tops; toss 1 minute more.
  7. Serve immediately, topped with peanuts, lime wedges and extra green onions.

Notes

  • Soak noodles only until pliable but firm; the wok finishes them, and over-soaking turns them mushy.
  • Keep the wok very hot so vegetables fry instead of steam; cook in batches if needed.
  • Vegetarian version: use pressed extra-firm tofu or double the vegetables and scramble in an egg.
  • Leftovers keep 3 days in the fridge; reheat in a hot wok with a splash of water, not the microwave.