Description
A quick and easy stir-fried dish using rice noodles and colorful vegetables, enhanced with savory sauces.
Ingredients
Scale
- 8 oz rice noodles
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 cup shredded carrots
- 1 cup snap peas
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
Instructions
- Start by preparing your rice noodles according to the package instructions. I like to soak them just until tender but still slightly firm, because they’ll finish cooking in the pan later. Drain and set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. As soon as the oil shimmers, add the garlic and ginger.
- Add the broccoli, bell pepper, carrots, and snap peas. Stir-fry for a few minutes until the vegetables are just tender but still vibrant.
- Push the vegetables to one side of the pan and pour in the beaten eggs. Let them set slightly, then scramble gently before mixing them into the vegetables.
- Add the softened rice noodles to the pan. Pour in the soy sauce, oyster sauce, and honey. Toss everything together until the noodles are evenly coated and heated through.
- Finish with sliced green onions and give everything one last toss. Serve immediately while everything is hot and fragrant.
Notes
- Adjust vegetable choices based on your preferences.
- For a spicier dish, add some chili flakes or sriracha.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 130mg