Ingredients:

  • 8 oz rice noodles
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup bell pepper, thinly sliced
  • 1/2 cup carrot, julienned
  • 1 cup snap peas, trimmed
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce or vegetarian alternative
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges
  • Chopped peanuts (optional)

Instructions:

  1. Boil a large pot of water and cook rice noodles according to package instructions until al dente. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, lime juice, sesame oil, and red pepper flakes. Set aside.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté until fragrant, about 30 seconds.
  4. Toss in bell pepper, carrot, and snap peas. Stir-fry for 3-4 minutes until vegetables are tender yet crisp.
  5. Add cooked noodles to the wok with the vegetables. Pour in the prepared sauce and toss to combine everything thoroughly. Stir-fry for an additional 2-3 minutes until heated through.
  6. Plate the noodles and garnish with fresh cilantro, lime wedges, and chopped peanuts if desired.