Vegetable Stir-Fried Noodles

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •200g rice noodles
• •2 tbsp vegetable oil
• •1 medium carrot, julienned
• •1 bell pepper, sliced
• •100g snap peas
• •2 cloves garlic, minced
• •1 small onion, thinly sliced
• •2 green onions, chopped
• •3 tbsp soy sauce
• •1 tbsp oyster sauce (optional for vegetarian)
• •1 tsp sesame oil
• •Salt and pepper to taste
• •1 tsp sesame seeds (for garnish, optional)

Instructions

1. 1

   Soak the rice noodles in hot water for about 10 minutes until softened, then drain and set aside.

2. 2

   Heat the vegetable oil in a large pan or wok over medium-high heat.

3. 3

   Add the garlic and onion, sautéing for 1-2 minutes until fragrant.

4. 4

   Add the carrot, bell pepper, and snap peas to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

5. 5

   Add the soaked noodles to the pan along with the soy sauce, oyster sauce (if using), and sesame oil, tossing everything to combine well.

6. 6

   Stir-fry for another 2-3 minutes until the noodles are heated through and coated in sauce.

7. 7

   Season with salt and pepper to taste, and add the chopped green onions, tossing again briefly.

8. 8

   Serve hot, garnished with sesame seeds if desired.