Chewy rice noodles tossed with crisp-tender vegetables, a fragrant garlic-ginger sauce, and scrambled eggs make this Rice Noodle Stir Fry a weeknight favorite. Serve it as a colorful vegetarian main or as a side to Asian-inspired entrees—either way it’s bright, savory, and satisfying.
This naturally gluten-free recipe is quick and straightforward. With a little prep—mainly soaking the rice noodles—you can have a flavorful stir-fry on the table in about 15 minutes of active cooking. Don’t be intimidated by the ingredient list; most items are simple pantry staples and fresh produce.
To keep the dish gluten-free, choose tamari or a certified gluten-free soy sauce. For a vegetarian version, use vegetable broth in place of chicken stock.
The one extra step is soaking flat rice noodles in hot water for about 30 minutes. That gives you plenty of time to chop vegetables, mix the sauce, and whisk eggs. The soaking softens the noodles just enough so they finish perfectly in the pan without going mushy.
Flat Rice Noodles
Choose Asian-style flat rice noodles for this stir-fry. They come in a range of widths—wide pad-thai style or thinner varieties—so pick your preference. No matter which you use, follow the package soaking instructions rather than boiling, and aim for the shorter end of the soak time since the noodles will finish cooking in the sauce.
To soak, place the noodles in a container long enough so they remain intact and cover with very hot tap water (not boiling). Gently separate and swirl them with your hands to prevent sticking. Depending on thickness, soak 10–25 minutes, then drain thoroughly.
Ahead-of-time tip: soak and drain the noodles several hours before cooking, toss them with a teaspoon of neutral oil, cover tightly, and refrigerate. This makes final assembly even faster.
Stir-Frying the Noodles
The key to a great stir-fry is being organized. Prep all vegetables and aromatics before you turn on the heat: bell peppers sliced into thin strips, carrots matchsticked or grated, snow peas or sugar snap peas cleaned, garlic minced, green onions thinly sliced (separate whites and greens), eggs whisked, and sauce ingredients measured.
Once the wok or large skillet is hot, the steps move quickly. If you prefer little or no heat, omit the chili crisp or substitute a milder chili garlic sauce to taste. Chili crisp adds a deep umami kick; if you don’t have it, sambal oelek or another hot chili paste works as a substitute.
Rice Noodle Stir Fry
While the noodles soak, whisk together the stock (chicken or vegetable), soy or tamari, honey or brown sugar, grated ginger, chili crisp or chili garlic sauce, and sesame oil in a bowl or measuring cup. Set aside.
Heat a wok or a deep 12-inch skillet over high heat. Add about 1 teaspoon neutral oil (grapeseed, sunflower, canola or light olive oil) and swirl to coat. Add bell pepper strips, pea pods, and the carrot. Toss until crisp-tender, about 3 minutes.
Add minced garlic and the white parts of the green onions; toss 30 seconds until fragrant. Push the vegetables to the side to form a well. Add another teaspoon of neutral oil in the well, pour in the beaten eggs, let them set 30 seconds, then scramble briefly. Stir the vegetables into the eggs and cook 10 more seconds. Transfer the vegetables and eggs to a plate.
Return the pan to high heat, add the remaining teaspoon of oil, and toss in the drained noodles for about 1 minute. Pour the reserved sauce over the noodles and stir or toss constantly until the sauce comes to a boil and is mostly absorbed by the noodles.
Return the vegetable and egg mixture to the pan and toss to combine. Transfer to a serving bowl and garnish with chopped cilantro and salted peanuts for texture and freshness. Serve hot or warm.
Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
Great dishes to serve with Rice Noodle Stir Fry
Asian Turkey Meatballs
Air Fryer Salmon
Slow-Cooker Five-Spice Pork Roast
Rice Noodle Stir Fry
Chewy rice noodles tossed with crisp-tender vegetables, a garlic-ginger sauce, and eggs. Bright, savory, and easy to make.
Equipment
- 12-inch wok or deep-sided skillet
Ingredients (serves 6)
- 1 pound pad-thai style rice noodles, soaked according to package instructions
- 3/4 cup chicken or vegetable stock
- 3/4 cup low-sodium soy sauce (use tamari or gluten-free soy sauce if needed)
- 3 tablespoons honey or brown sugar
- 1 tablespoon freshly grated ginger
- 1–3 teaspoons Szechuan chili crisp (or chili garlic sauce/sambal oelek) to taste
- 1 teaspoon sesame oil
- 1 tablespoon neutral oil (grapeseed, sunflower, canola), divided
- 2 bell peppers, seeded and sliced into thin strips
- 1 1/2 cups snow peas or sugar snap peas
- 1 large carrot, matchsticked or coarsely grated
- 6 cloves garlic, minced
- 6 green onions, thinly sliced, whites separated from greens
- 3 eggs, beaten
- 1/2 cup cilantro, roughly chopped
- 2 tablespoons salted peanuts, roughly chopped
Instructions
- While the noodles soak, whisk together stock, soy sauce, honey or brown sugar, grated ginger, chili crisp (or alternative), and sesame oil. Set aside.
- Prep all vegetables and aromatics so they’re ready before you heat the pan.
- Heat the wok or skillet over high heat and add 1 teaspoon neutral oil. Add bell peppers, pea pods, and carrot; toss until crisp-tender, about 3 minutes.
- Add minced garlic and the white parts of the green onions; cook 30 seconds until fragrant. Push vegetables to the side and add another teaspoon of oil to the center. Pour in beaten eggs, let sit 30 seconds, then scramble briefly and combine with the vegetables. Transfer to a plate.
- Add the remaining teaspoon oil to the hot pan and toss in the drained noodles for about 1 minute. Pour the sauce over the noodles and bring to a boil, tossing until most of the sauce is absorbed.
- Return vegetables and eggs to the pan, toss to combine, and transfer to a serving bowl. Garnish with cilantro and chopped peanuts. Serve hot or warm.
- Store leftovers in an airtight container for up to 5 days.
Nutrition (per serving, approximate)
Calories: 449 kcal • Carbohydrates: 84 g • Protein: 10 g • Fat: 8 g • Sodium: 1343 mg
