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Vietnamese Stir-Fry Rice Noodles

A flavorful stir-fry with rice noodles, vibrant vegetables, and savory sauces.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Units Scale

500g rice noodles
2 tablespoons vegetable oil
1 onion, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/4 teaspoon ground white pepper
100g snap peas
100g broccoli
100g white mushrooms, sliced
2 eggs, lightly scrambled
1/4 cup chopped peanuts
Cardamom powder, for garnish


Soak the rice noodles in hot water for 10 minutes. Drain and set aside.
Heat vegetable oil in a large wok over medium-high heat.
Add the sliced onion, red bell pepper, and garlic and stir-fry until fragrant, about 1 minute.
Add soy sauce, oyster sauce, fish sauce, sugar, and ground white pepper and stir to combine.
Add the drained noodles to the wok and stir-fry until evenly coated with sauces. Cook for 2 minutes.
Add the snap peas, broccoli, and mushrooms and stir-fry until vegetables are cooked through, about 3 minutes.
Add the scrambled eggs and stir-fry until eggs are cooked. Remove from heat and transfer to a plate.
Garnish with peanuts and cardamom powder and serve hot.


Feel free to substitute vegetables with your choice.
If desired, substitute white pepper with black pepper.

  • Author: Shannen Mitch
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Vietnamese
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: 300 kcal
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 60mg

Keywords: Stir-Fry Rice Noodles, Vietnamese Cuisine, Vegetarian, , , ,