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A bowl of wide flat rice noodles stir-fried with chicken, bok choy, and scrambled eggs, garnished with green onions.

Classic Stir-Fried Rice Noodles

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 200 g dried wide flat rice noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger, minced
  • 150 g sliced chicken breast or shrimp
  • 2 large eggs , lightly beaten
  • 1 cup bok choy, chopped
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon granulated sugar
  • 2 stalks green onions, cut into 2-inch pieces

Method
 

  1. Soak dried rice noodles in warm water for 20 minutes until pliable but firm, then drain.
  2. Whisk light soy sauce, dark soy sauce, oyster sauce, and sugar in a small bowl to create the seasoning sauce.
  3. Heat 1 tablespoon of oil in a wok over high heat and sear the protein until cooked through, then remove and set aside.
  4. Add remaining oil to the wok and sauté garlic and ginger for 30 seconds until fragrant.
  5. Push aromatics to the side, pour in eggs, and scramble until just set.
  6. Add bok choy and noodles to the wok, tossing for 1 minute.
  7. Pour the seasoning sauce over the noodles and return the protein to the wok.
  8. Stir-fry at high heat for 2 minutes until noodles are evenly coated and slightly charred.
  9. Garnish with green onions and serve immediately.