🛒Ingredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snow peas, trimmed
- 1 cup shredded carrots
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 2 green onions, chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, chopped
🔧Kitchen Tools Needed
- Large skillet or wok
- Mixing bowls
- Whisk
- Knife
- Cutting board
📝Instructions
- 1
Soak the rice noodles in hot water for 5-7 minutes or until they are soft. Drain and set aside.
- 2
In a large skillet or wok, heat vegetable oil over medium-high heat.
- 3
Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
- 4
Add the sliced red bell pepper, snow peas, and shredded carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- 5
In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, lime juice, sugar, and red pepper flakes.
- 6
Add the drained rice noodles to the skillet, followed by the sauce mixture. Toss everything together and cook for another 2-3 minutes until heated through.
- 7
Remove from heat and garnish with chopped green onions, fresh cilantro leaves, and chopped roasted peanuts.
- 8
Serve immediately and enjoy your quick rice noodle dish.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use other vegetables in this recipe?
Yes, you can customize the vegetables based on your preference or what you have on hand. Broccoli, snap peas, or mushrooms would be great additions.
Can I make this dish gluten-free?
To make this dish gluten-free, ensure you use gluten-free soy sauce and substitute the oyster and fish sauces with gluten-free alternatives.
