Needle Noodles
Dive into the vibrant flavors of Needle Noodles, a quick and easy stir-fry that perfectly balances savory, smoky, and tangy elements. Featuring tender rice vermicelli noodles tossed with a colorful mix of julienned carrots, bell peppers, and shredded cabbage, this dish is brought to life with a protein of your choice—juicy chicken breast or tofu for a vegetarian twist. A rich, umami-packed sauce made with soy sauce, oyster sauce, and sesame oil coats each strand, while a dash of dark soy adds an appetizing depth of color. With just 30 minutes from prep to plate, this versatile noodle recipe is perfect for weeknight dinners or meal prep. Garnished with fresh green onions, sesame seeds, and optional zesty lime wedges, Needle Noodles delivers bold taste and plenty of texture in every bite.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 2 tablespoons Vegetable oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 large Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 1 cup Cabbage, shredded
- 200 grams Chicken breast, thinly sliced (or tofu for vegetarian option)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon Sesame oil
- 1 teaspoon Dark soy sauce (for color)
- 1 teaspoon Sugar
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Soak the rice vermicelli noodles in a large bowl of warm water for 8-10 minutes or until softened. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast (or tofu) and stir-fry until fully cooked, about 5-6 minutes. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced garlic and ginger, and stir-fry until fragrant, about 30 seconds.
Add the carrot, bell pepper, and shredded cabbage to the skillet. Stir-fry for 3-4 minutes until the vegetables are softened but still slightly crisp.
Return the cooked chicken (or tofu) to the skillet and mix well with the vegetables.
In a small bowl, combine the soy sauce, oyster sauce, sesame oil, dark soy sauce, and sugar. Mix until the sugar is dissolved.
Add the softened rice vermicelli noodles to the skillet and pour the sauce over them. Toss everything together gently to ensure the noodles are evenly coated in the sauce.
Cook for 2-3 minutes, stirring occasionally, until the noodles are heated through and have absorbed the sauce.
Remove from heat and sprinkle with sliced green onions and sesame seeds, if using.
Serve hot with lime wedges on the side for a tangy kick, if desired.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3200 mg | 139% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 23.1 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 325 mg | 25% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1784 mg | 38% | |
*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.
