Description
A cozy, quick stir-fry dinner featuring chewy rice noodles, crisp vegetables, and a savory sauce that’s perfect for busy nights.
Ingredients
Noodles and Oils
- 8 ounces wide rice noodles (Use wide rice noodles for the best texture.)
- 2 tablespoons vegetable oil (Heat the pan well before adding.)
Vegetables
- 3 cloves garlic, minced (Sauté until fragrant.)
- 1 each bell pepper, sliced (Any color of bell pepper works.)
- 1 cup broccoli florets (Keep them tender-crisp.)
- 1 cup snap peas (Fresh snap peas for crunch.)
- fresh basil leaves to taste (Toss in at the end for aroma.)
Sauces and Seasonings
- 1/4 cup soy sauce (Adjust to taste.)
- 2 tablespoons oyster sauce (Can substitute with another sauce.)
- 1 tablespoon chili paste (Add more for extra heat.)
For Serving
- lime wedges for serving (Squeeze over noodles before eating.)
Instructions
Preparation
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium heat.
Cooking
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Add the bell pepper, broccoli, and snap peas, and stir-fry for about 3-4 minutes until they are tender-crisp.
- Add the cooked noodles to the skillet.
- Pour in the soy sauce, oyster sauce, and chili paste, tossing everything together until well mixed and heated through.
- Season with salt and pepper to taste.
- Remove from heat, toss in fresh basil leaves, and serve with lime wedges.
Notes
Serve immediately for the best flavor. A side of extra chili paste can be provided for those who enjoy more heat. Store leftovers in an airtight container and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Asian, Italian