Fried Rice Noodles
Indulge in the aromatic flavors of this Fried Rice Noodles recipe—a delightful stir-fry that balances savory sauces, succulent shrimp, and vibrant vegetables with tender rice noodles. Perfectly seasoned with soy sauce, oyster sauce, and a touch of fish sauce, every bite bursts with umami goodness. Fresh ginger and garlic add an irresistible aroma, while julienned carrots, bell peppers, bean sprouts, and spring onions provide texture and color. The dish comes together quickly, making it an ideal weeknight dinner or meal for entertaining. Garnish with lime wedges for a citrusy brightness that ties it all together. This easy-to-follow recipe is your ticket to authentic Asian-inspired cuisine in under 35 minutes!
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Recipe Information
Ingredients
- 250 g Rice noodles
- 200 g Shrimp, peeled and deveined
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Fish sauce
- 2 tbsp Vegetable oil
- 2 large Eggs
- 3 cloves Garlic, minced
- 1 medium Carrot, julienned
- 1 medium Bell pepper, sliced
- 3 Spring onions, chopped
- 100 g Bean sprouts
- 1 tsp Ground white pepper
- 2 Lime wedges
Instructions
1. Soak the rice noodles in warm water for about 10-15 minutes until they are just tender. Drain and set aside.
2. In a small bowl, mix together soy sauce, oyster sauce, and fish sauce. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
4. Add the shrimp and stir-fry for about 2-3 minutes until they are pink and cooked through. Remove from the pan and set aside.
5. In the same pan, add the remaining tablespoon of oil and heat over medium heat.
6. Add the minced garlic and stir-fry for 30 seconds until fragrant.
7. Push the garlic to the side of the pan and crack in the eggs. Scramble the eggs gently until fully cooked.
8. Add the carrots, bell pepper, and spring onions to the pan and stir-fry for 2-3 minutes until vegetables are just tender.
9. Add the soaked noodles and bean sprouts to the pan. Pour the sauce over the noodles and toss everything together to coat well.
10. Return the cooked shrimp to the pan and stir-fry for another 1-2 minutes, ensuring everything is well combined and heated through.
11. Season with ground white pepper and toss again.
12. Serve the fried rice noodles hot, garnished with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 5072 mg | 221% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 17.2 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 326 mg | 25% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
