Asian

Rice Noodle Stir-Fry with Vegetables Recipe

Ingredients with Measurements:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- Salt and pepper to taste
- Chopped green onions and cilantro for garnish

Special equipment needed:
- Large wok or skillet
- Tongs

Step-by-step instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over high heat.
3. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
4. Add the bell pepper, broccoli, carrots, and mushrooms and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, salt, and pepper.
6. Add the cooked rice noodles to the wok or skillet and pour the sauce over the top.
7. Use tongs to toss everything together until the noodles and vegetables are coated in the sauce.
8. Cook for an additional 1-2 minutes until everything is heated through.
9. Garnish with chopped green onions and cilantro before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 320
- Fat: 8g
- Carbohydrates: 55g
- Protein: 7g
- Fiber: 4g
- Sugar: 9g
- Sodium: 1150mg

Substitutions for ingredients:
- Any type of vegetable can be used in this recipe, such as zucchini, snap peas, or bok choy.
- Tamari or coconut aminos can be used in place of soy sauce.
- Hoisin sauce can be used in place of oyster sauce.
- Honey or maple syrup can be used in place of brown sugar.

Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use different types of noodles, such as udon or soba.
- Add a spicy kick with red pepper flakes or sriracha.

Tips and tricks:
- Make sure to stir-fry the vegetables quickly over high heat to maintain their crunchiness.
- Don't overcook the rice noodles or they will become mushy.
- Use tongs to toss the noodles and vegetables together to prevent them from breaking apart.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium-high heat until heated through.

Presentation ideas:
- Serve the stir-fry in bowls and garnish with chopped green onions and cilantro.

Garnishes:
- Chopped green onions and cilantro

Pairings:
- Serve with a side of steamed rice or a salad.

Suggested side dishes:
- Steamed rice
- Asian-style salad

Troubleshooting advice:
- If the noodles are too dry, add a splash of water or more sauce to the wok or skillet.

Food safety advice:
- Make sure to cook the vegetables and noodles to their recommended temperatures to avoid any foodborne illnesses.

Food history:
- Stir-fry dishes originated in China and have been popularized in many Asian cuisines.

Flavor profiles:
- Salty, sweet, umami, and nutty.

Serving suggestions:
- Serve the stir-fry hot and fresh.

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Taste: Savory, Tangy, Spicy, Umami, Aromatic