Stir-Fried Rice Noodles with Authentic Wok-Seared Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate rice noodles stir-fried with colorful vegetables in a hot wok, capturing authentic Asian flavors with a hint of savory soy and garlic. This Asian-inspired noodle recipe, ready in about 35 minutes, pairs dried rice noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until softened, then drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat until shimmering and just smoking.
  3. Step 3: Add 4 minced garlic cloves and stir-fry for 15 seconds until fragrant but not browned.
  4. Step 4: Add 1 medium julienned carrot, 1 thinly sliced red bell pepper, and 1 cup trimmed snow peas; stir-fry for 3-4 minutes until vegetables are crisp-tender.
  5. Step 5: Add the drained rice noodles to the wok along with 3 tbsp soy sauce, 1 tbsp oyster sauce, 1/4 tsp white pepper, and 3 sliced green onions.
  6. Step 6: Toss vigorously for 2-3 minutes to combine and heat through, then drizzle 1 tsp sesame oil and stir once more before removing from heat.
  7. Step 7: Serve immediately for best texture and flavor.

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