Easy Stir-Fried Rice Noodles

Ingredients

• 2 tbspvegetarian oyster sauce
• 2 tspdark soy sauce
• 1 tbsp, or more for sweetnesssugar
• 2–3 tbsp, or to tastevegetarian fish sauce or soy sauce
• 1–2 tbspchilli crisp or chilli oil
• 1 tbspwater
• 200 g (7 oz)dry rice noodles (the recipe uses 1 mm-thick noodles)
• 454 g (1 lb), sliced into 5 cm (2 in) thick piecesking oyster mushrooms
• as neededneutral cooking oil
• 4 cloves, mincedgarlic
• 1 tbsp, mincedlemongrass
• 227 g (½ lb), slicedcabbage, or other vegetables of choice
• 1 small, slicedcarrot
• 2, chopped; reserve the green parts for garnishspring onions
• to tastesesame oil
• to tastespring onions, for garnish
• to tastefried shallots
• if desiredchilli oil
• to finish, to tastelime juice

Instructions

1. 1

   Mix the sauce

   Stir together the vegetarian oyster sauce, dark soy sauce, sugar, vegetarian fish sauce or soy sauce, chilli crisp or chilli oil, and water until combined.

2. 2

   Soak the noodles

   Cover the rice noodles with boiling water and soak for 5–6 minutes, or until they turn solid white but remain very chewy. Drain and set aside.

3. 3

   Coat with oil

   Drizzle a little oil over the drained noodles and toss to help keep them from sticking together.

4. 4

   Brown the mushrooms

   Heat a wok with oil over medium heat. Add the sliced mushrooms and leave them undisturbed until they release moisture, then cook until nicely browned. Remove them from the wok.

5. 5

   Cook the aromatics

   Add a little more oil to the wok. Over medium heat, sauté the garlic and lemongrass until aromatic.

6. 6

   Soften the vegetables

   Add the carrot and cabbage and cook until tender.

7. 7

   Toss with sauce

   Return the mushrooms to the wok and add the noodles. Pour in the sauce and toss to coat the noodles.

8. 8

   Finish the noodles

   Taste and adjust the seasoning if needed. Add the spring onions and finish with sesame oil.

9. 9

   Garnish and serve

   Top with fried shallots and serve hot. Add chilli oil and a squeeze of lime juice if desired.

What are stir-fried rice noodles?

Rice noodles cooked in a wok are found in many Asian cuisines, with styles and seasonings varying from place to place. This version combines them with mushrooms and vegetables in a quick, savoury sauce.

The recipe works by giving the mushrooms time to brown before the quicker-cooking vegetables and noodles go in. A mix of vegetarian oyster sauce, dark soy, sugar and chilli brings savouriness, colour, sweetness and heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 416 calories, 9g protein, 74g carbs, 10g fat.

The rice noodles provide most of the carbohydrates, while cooking oil, sesame oil and chilli crisp or oil contribute much of the fat. Mushrooms and the sauces provide some protein, but the recipe is not especially protein-focused; serve it with a protein-rich side if you want a more balanced plate.

Build the sauce

Sauce balance: Vegetarian oyster sauce brings savoury depth, while dark soy adds colour. Sugar softens the salty, savoury flavours, and the vegetarian fish sauce or soy sauce adds another layer of seasoning.

Heat: Chilli crisp or chilli oil goes into the sauce, so its flavour spreads through the noodles. If you prefer more control over the heat, keep the optional finishing chilli oil for the table.

Give mushrooms room to brown

Mushrooms: Leave the sliced king oyster mushrooms undisturbed at first, as directed, so they can release moisture and develop colour. Remove them once browned, then return them to the wok with the noodles.

Wok: Cook over medium heat and use a little more oil when adding the aromatics. Avoid stirring the mushrooms straight away; the recipe relies on that pause for browning.

Soak noodles to the right texture

Doneness: Soak the noodles in boiling water for 5–6 minutes. They should turn solid white but still feel very chewy, as they will be tossed again in the wok.

After draining: A drizzle of oil helps stop the noodles clumping while you cook the vegetables. Toss them thoroughly with the sauce so the seasoning coats them evenly.

Cook the vegetables in sequence

Aromatics: Sauté the garlic and lemongrass until aromatic before adding the vegetables. This lets their fragrance infuse the oil.

Vegetables: Add the carrot and cabbage and cook until tender, then return the browned mushrooms. Other vegetables can be used in place of the cabbage, as the recipe suggests.

Serve with fresh garnishes

Finish: Spring onions and sesame oil go in at the end, followed by fried shallots as a garnish. Add lime juice for a bright finish or extra chilli oil for more heat, if desired.

On the side: Serve the noodles hot on their own or alongside another vegetable dish. If adding a protein, cook it separately or before the vegetables, then follow the recipe’s remaining order.

Recipe notes & tips

• Mix the sauce before heating the wok so it is ready when the noodles go in.
• Keep the noodles chewy after soaking; they will be tossed again with the sauce.
• Let the mushrooms sit undisturbed at first to give them time to brown.
• Drizzle oil over the drained noodles and toss to reduce sticking.
• Taste the noodles before serving and adjust the seasoning to your preference.
• Add lime juice at the end so its fresh flavour remains distinct.

Variations

• Use other vegetables: Swap the cabbage for vegetables you need to use up.
• Change the heat: Adjust the chilli crisp or oil to suit your preference.
• Add protein: Include a protein of your choice alongside the vegetables.
• Finish with lime: Add a squeeze of lime juice just before serving.
• Make it sweeter: Add more sugar to the sauce, as suggested in the recipe.

Common mistakes to avoid

• Over-soaking the noodles: Drain them when they are white but still very chewy, after 5–6 minutes.
• Stirring mushrooms too soon: Leave them undisturbed at first so they can release moisture and brown.
• Skipping the noodle oil: Toss the drained noodles with a little oil to help prevent clumping.
• Adding the noodles before the vegetables are tender: Cook the carrot and cabbage first, then add the mushrooms and noodles.
• Forgetting to taste: Check the finished noodles and adjust the seasoning before serving.

How to store

Store leftovers in an airtight container in the fridge and eat within 3 days. Reheat in a wok or frying pan until hot, adding a small splash of water if the noodles have dried out.

Frequently asked questions