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There is a reason these fried rice noodles are always on my weeknight rotation. With crisp vegetables and savory sauce, this dish brings restaurant flavors to your kitchen with minimal fuss. It is incredibly adaptable and perfect for when you need a comforting meal without much planning.
I first learned this dish from a friend at college who made it with whatever vegetables she had left at the end of the week. Now I make it with my kids, letting them pick the add-ins and help mix the sauce.
Gather Your Ingredients
- Rice noodles: look for medium width for best texture and soak according to the package
- Carrots: choose firm carrots and slice them thin so they cook quickly and add color
- Napa cabbage: adds a gentle crunch and sweetness use bright crisp leaves
- Vegetable oil: pick a neutral flavored oil that can handle stir fry heat
- Oyster sauce: brings a deep umami hit go for a Thai or Chinese brand if possible
- Onion: finely chopped for savory base
- Garlic: use fresh for robust aroma
- Eggs: bind the noodles and add richness use fresher eggs for better texture
- Cornstarch: helps the sauce cling to every strand
- Ground white pepper: a subtle heat that sets this apart from black pepper
- Light soy sauce: use a quality brand for balanced saltiness
- Dried shrimp: adds authentic flavor look for plump golden shrimp
- Dried shiitake mushrooms: rehydrated for meaty texture and earthy taste
- Fresh bean sprouts: rinse well for crunch and mild sweetness
- Pork tenderloin: slice it thinly against the grain for tender meat
- Fresh cilantro: a fresh leafy garnish
- Rice wine vinegar: gives a final bright touch
- Chinese five-spice mix: a hint goes a long way for that signature aroma
- Salt: rounds out the seasonings add to taste
How to Make It
- Sauté the Aromatics:
- Heat half the vegetable oil in a wide pan or wok over medium-high heat. Add finely chopped onion and let it soften slowly for about three minutes until translucent. Follow with the garlic and julienned carrots. Stir them for two minutes so the carrots start to release sweetness without browning.
- Cook the Noodles:
- Add the softened and drained rice noodles into the pan. Use tongs or two spoons to gently toss and combine them with the vegetables. This is the moment when noodles begin to pick up all the flavors from the base.
- Layer in the Sauces and Protein:
- Drizzle in oyster sauce and light soy sauce. Sprinkle the cornstarch and ground white pepper evenly across the noodles. Add the dried shrimp and make sure the shiitake mushrooms are fully rehydrated and sliced before tossing them in. Work everything together so all noodles are simply coated in sauce and flavor.
- Scramble the Eggs:
- Push all the noodles and fillings to one side of your pan. Add the rest of the oil in the empty space and pour in the beaten eggs. Let them sit for about ten seconds then gently scramble until barely set. Mix them back into the noodle mixture. This step gives the dish its glossy body and extra protein.
- Finish with Crunch and Brightness:
- Scatter the shredded napa cabbage and bean sprouts over the top. Stir quickly for about two minutes so they are just wilted but still lively. Add a dash of rice wine vinegar and a sprinkle of Chinese five-spice. Taste for salt and adjust as needed. Garnish with fresh cilantro before serving.
My favorite part is the punch of Chinese five-spice. It always reminds me of the night we made this dish for a family birthday and everyone circled around the wok sharing stories while the kitchen filled with the most incredible aroma.
Flavor Boosters
Once cooled store the noodles in a sealed container in the refrigerator for up to three days. To reheat sprinkle a little water over the top to loosen the noodles and microwave covered or toss back in a hot pan for a few minutes. Freezing is possible too but noodles may soften more after thawing.
Serving Suggestions
Top each bowl with extra cilantro or a squeeze of lime for extra brightness. For more heat offer chili oil on the side. This can pair with any simple green salad or steamed dumplings for a fuller meal.
Creative Twists
Feel free to swap chicken or tofu for the pork or skip it completely for a lighter dish. Use bell peppers instead of carrots or add snow peas for more crunch. If you do not have oyster sauce try hoisin sauce for a sweeter taste or use tamari if you need gluten free.
This recipe truly brings people together in my experience. A friend recently doubled the batch for a backyard picnic and said it was the first thing gone from the buffet table.
Common Questions About This Recipe
- → How do I prevent rice noodles from sticking?
After soaking or boiling, rinse noodles under cold water and toss lightly with a few drops of oil before stir-frying.
- → Can I substitute pork with another protein?
Yes, you can use chicken, shrimp, or tofu for a different twist or to suit dietary preferences.
- → What vegetables work well in this dish?
Carrots, napa cabbage, shiitake mushrooms, and bean sprouts provide crunch and color. Feel free to experiment.
- → How do I achieve a smoky stir-fry flavor?
Use a hot wok or large skillet, cook in batches, and ensure ingredients are dry to encourage slight caramelization.
- → Is this dish suitable for meal prep?
Yes, fried rice noodles keep well refrigerated. Reheat quickly in a hot pan to maintain best texture.