Stir Fried Rice Noodles with Black Bean Sauce
Dive into the bold and savory flavors of Stir Fried Rice Noodles with Black Bean Sauce, a quick and satisfying dish perfect for weeknight dinners or meal prepping. This recipe combines tender rice noodles with a velvety black bean sauce, a medley of crisp vegetables like red bell peppers and julienned carrots, and optional protein choices like shrimp, chicken, or tofu for a customizable touch. Fragrant garlic, ginger, and sesame oil infuse the noodles with irresistible flavors, while soy and oyster sauce add a deeply umami kick. With just 15 minutes of prep and 15 minutes of cooking, this one-wok wonder delivers restaurant-quality results in the comfort of your home. Serve it hot, garnished with fresh green onions, for a deliciously aromatic dish that’s sure to impress. Perfect for fans of Asian-inspired recipes, stir-fries, and noodle dishes!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 3 tablespoons Black bean sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Red bell pepper, sliced thin
- 1 medium Carrot, julienned
- 2 stalks Green onion, chopped
- 100 grams Mushrooms, sliced
- 150 grams Optional protein (shrimp, chicken, or tofu)
- 3 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Soak the rice noodles in hot water according to the package instructions until tender but firm. Drain and set aside.
In a small bowl, mix the black bean sauce, soy sauce, oyster sauce, sesame oil, and water. Set aside.
Heat a wok or large frying pan over medium-high heat. Add the vegetable oil.
If using protein, add it to the hot wok and stir-fry until cooked through. Remove from the wok and set aside.
Add the minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
Add the red bell pepper, carrot, and mushrooms to the wok. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.
Return the cooked protein to the wok, if using, and add the drained rice noodles. Stir to combine.
Pour the sauce mixture over the noodles and toss everything together to evenly coat. Stir-fry for an additional 2–3 minutes to heat through.
Season with salt and black pepper to taste.
Garnish with chopped green onions and serve hot immediately.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 25.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 6415 mg | 279% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 16.2 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 163 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1651 mg | 35% | |
*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.
