Stir Fried Rice Noodles

I make stir fries pretty regularly, but usually serve them as veggies on top of rice. I loveee rice. You with me? But I also always have packages of rice noodles in my pantry that I usually use for pho. Pho noodles come in different sizes, and I noticed these are too wide for the soup. But the width means they hold up really well to being tossed around in the stir fry. This dish is so packed with flavor and a lot healthier than takeout, but it does not seem like you're missing out! Use as little or as much sambal as you like (too much gives me a stomach ache cause it's spic-ay).


Stir Fried Rice Noodles
1 bell pepper (cut into bite sized pieces)
1 pack mushrooms
1/2 onion (chopped)
5-6 garlic cloves (minced)
green onions (chopped)
1/4 tsp white pepper
2 tsp soy sauce
2 tsp sambal oelek
wide rice noodles
lime (optional)
oil
fresh ground black pepper

1. Heat a skillet or wok to medium. Add bell peppers and onion, cook for 2-3 minutes.
2. Add garlic. Cook another 1 minute, stirring frequently. Set aside.
3. Prepare rice noodles according to package. Drain.
4. Add noodles to skillet (do this immediately, so they don't start sticking), turn skillet heat on to low.
5. Add green onions, white pepper, black pepper, soy sauce, sambal and lime. Toss to coat noodles.

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