Spicy Stir Fried Rice Noodle
Indulge in the bold, fiery flavors of Spicy Stir Fried Rice Noodles, a quick and satisfying dish bursting with vibrant ingredients and irresistible heat. Tender rice noodles are wok-tossed with julienned carrots, crisp bell peppers, bean sprouts, and your protein of choice, all enrobed in a tantalizing sauce made from soy sauce, oyster sauce, and a spicy kick of sriracha. This easy 30-minute recipe is elevated with aromatic garlic, fresh cilantro, and the crunch of crushed peanuts, all finished with a squeeze of zesty lime for a fresh, tangy bite. Perfect for weeknight dinners or when you’re craving flavorful takeout at home, this customizable stir-fry is sure to satisfy your taste buds and spice cravings alike.
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Recipe Information
Ingredients
- 200 grams rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 units red chili, sliced thin
- 1 medium carrot, julienned
- 1 medium bell pepper, sliced thin
- 3 stalks green onions, chopped
- 100 grams bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha or chili paste
- 1 teaspoon sugar
- 2 units egg
- 200 grams protein of choice (e.g., chicken, shrimp, tofu)
- 2 units lime wedges, for serving
- 2 tablespoons crushed peanuts, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
Soak the rice noodles in a large bowl of warm water for 10-15 minutes or until softened. Drain and set aside.
In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, sriracha, and sugar. Set the spicy sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the protein of your choice and stir-fry until fully cooked. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced red chili, stirring until fragrant (about 30 seconds).
Add the julienned carrot, bell pepper, and chopped green onions. Stir-fry the vegetables for 2-3 minutes, or until slightly softened.
Push the vegetables to one side of the wok and crack the eggs directly into the empty space. Scramble them until just set, then mix them with the vegetables.
Add the soaked and drained rice noodles to the wok, pour the spicy sauce over them, and toss everything together to combine.
Add the cooked protein and bean sprouts to the wok and stir-fry for another 2-3 minutes, ensuring everything is evenly coated in the sauce.
Remove from heat and divide the noodles into serving plates. Garnish with crushed peanuts, fresh cilantro, and lime wedges for extra flavor.
Serve immediately and enjoy your spicy stir-fried rice noodles!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.9 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 922 mg | 20% | |
*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.
