This Asian-style stir-fried rice noodles recipe is incredibly easy to make. It’s filled with vegetables and simple seasonings.
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Stir-fried noodles are seriously the best. It is the easiest comfort food to make once you have all the ingredients. I mean, who doesn’t love noodles?! Plus, stir-frying the vegetables and noodles only takes several minutes. This means you’ll have dinner or lunch on the table in no time! The perfect meal for a busy weeknight!
You only need four ingredients to make our stir-fry sauce for these noodles. If you do a lot of Asian-style cooking, chances are that you have three of the four ingredients in your kitchen right now. Sometimes a simple approach is just best (and delicious)!
Key features and tips
This recipe can easily be turned into a vegan or vegetarian recipe by simply substituting the fish sauce with a vegan option. Or you could also substitute the fish sauce with more soy sauce. If you need a gluten-free option, simply substitute the soy sauce with Tamari or another gluten-free option you prefer. And also just ensure that the fish sauce you purchase is gluten-free. The seasoning sauce we used in this recipe so also ensure that your seasoning sauce does say it is gluten-free.
Ingredients needed to make this stir-fried noodles recipe
- Rice noodles
- Round green cabbage
- Carrots
- Green onions
- Jalapeno
- Olive oil
- Salt
- Garlic
- Eggs
For the stir-fry sauce:
- Seasoning sauce
- Ground black pepper
- Soy sauce
- Fish sauce
How to make our easy Asian-style noodle recipe
Step 1: Prep the rice noodles
Soak the noodles in cold water for 15 minutes in a large bowl. After 15 minutes is up, drain the noodles well. Cut the noodles so that they are about 6 inches in length. Note: Don’t let these noodles dry out. Make sure to drain well, but be ready to use these noodles fairly immediately.
Step 2: Make the stir-fry sauce
In a small bowl, mix together the stir-fry sauce. Set aside.
Step 3: Heat a pan and stir-fry each vegetable and eggs separately
Add a stir-fry pan on medium-high heat. Add a tablespoon of olive oil.
We are going to stir-fry each vegetable separately. Once the pan and oil are hot, add the sliced cabbage and a pinch of salt. Stir-fry for about 5 minutes. Remove the cabbage from the pan and onto a plate or in a bowl, and set aside. Next, stir-fry the carrots for about 4 minutes. Again, remove the carrots from the pan, and you can set aside the vegetables on the same plate or bowl together after they are done cooking. Next, stir-fry the jalapeno peppers for about 2 minutes, then add in the green onions and continue stir-frying for another 3 minutes. Remove the peppers and green onions and set aside with the other vegetables.
Add about a tablespoon of oil to the pan. Now, we’re going to stir-fry up the eggs. Whisk the two eggs in a small bowl. Stir-fry the eggs until scrambled and the eggs are well done. Remove from the pan and set the eggs aside on the plate/bowl with the vegetables.
Step 4: Garlic, noodles, and sauce time
Add in two tablespoons of oil to the pan, and turn the heat down to low-to-medium heat. Add in the minced garlic and stir-fry for about a minute.
Next, add in the noodles and stir-fry for about 2 minutes. Turn the heat down to low. Then add the stir-fry sauce and mix into the noodles well for another 4-5 minutes.
Step 5: Mix the vegetables back in and enjoy!
Now, add the vegetables that were set aside back into the stir-fry pan with the noodles. Turn off the heat. Mix everything together really well for another 2-3 minutes. Enjoy!
We hope you enjoy our Asian-style stir-fried rice noodles recipe!
Want more noodle recipes?
- Best Korean Warm Noodle Soup
- Upgraded Instant Ramen Recipe Hack
- Korean Cold Noodles with Spicy Sweet and Sour Gochujang Sauce
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Easy Asian-style Stir-fried Rice Noodles
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
This Asian-style stir-fried rice noodles recipe is incredibly easy to make. It’s filled with vegetables and simple seasonings.
Ingredients
- 1 bag rice noodles
- 2 cups round green cabbage, sliced into ¼” wide strips
- 1 cup carrots, sliced into ¼” wide strips
- 4 green onions, sliced on the diagonal
- 1 large jalapeno, stems/seeds removed, sliced on the diagonal
- 4 Tbsp olive oil
- ½ tsp salt
- 1 tsp garlic, minced
- 2 eggs
Stir-fry sauce:
- 2 Tbsp seasoning sauce
- ¼ tsp ground black pepper
- 2 Tbsp soy sauce
- 1 tsp fish sauce
Instructions
- Soak the noodles in cold water for 15 minutes in a large bowl. After 15 minutes is up, drain the noodles well. Cut the noodles so that they are about 6 inches in length. Note: Don’t let these noodles dry out. Make sure to drain well, but be ready to use these noodles fairly immediately.
- In a small bowl, mix together the stir-fry sauce. Set aside.
- Add a stir-fry pan on medium-high heat. Add a tablespoon of olive oil. We are going to stir-fry each vegetable separately. Once the pan and oil are hot, add the sliced cabbage and a pinch of salt. Stir-fry for about 5 minutes. Remove the cabbage from the pan and onto a plate or in a bowl, and set aside. Next, stir-fry the carrots for about 4 minutes. Again, remove the carrots from the pan, and you can set aside the vegetables on the same plate or bowl together after they are done cooking. Next, stir-fry the jalapeno peppers for about 2 minutes, then add in the green onions and continue stir-frying for another 3 minutes. Remove the peppers and green onions and set aside with the other vegetables.
- Add about a tablespoon of oil to the pan. Now, we’re going to stir-fry up the eggs. Whisk the two eggs in a small bowl. Stir-fry the eggs until scrambled and the eggs are well done. Remove from the pan and set the eggs aside on the plate/bowl with the vegetables.
- Add in two tablespoons of oil to the pan, and turn the heat down to low-to-medium heat. Add in the minced garlic and stir-fry for about a minute.
- Next, add in the noodles and stir-fry for about 2 minutes. Turn the heat down to low. Then add the stir-fry sauce and incorporate the sauce into the noodles well for another 4-5 minutes.
- Now, add the vegetables and scrambled eggs that were set aside back into the stir-fry pan with the noodles. Turn off the heat. Mix everything together really well for another 2-3 minutes.
- Enjoy!
Notes
Vegan/Vegetarian: This recipe can easily be turned into a vegan or vegetarian recipe by simply substituting the fish sauce with a vegan option. Or you could also substitute the fish sauce with more soy sauce. Also, leave out the scrambled eggs if you’re needing this to be a vegan dish.
Gluten-free: If you need a gluten-free option, simply substitute the soy sauce with Tamari or another gluten-free option you prefer. The seasoning sauce we used in this recipe states that it is gluten-free on the bottle so also ensure that your seasoning sauce does say it is gluten-free. If you’re very sensitive to gluten, you may also want to ensure that the rice noodles you choose are in fact gluten-free as well.
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