Easy Fried Rice Noodles Recipe
This easy Thai Rice Noodles Recipe is delicious and flavorful. Ready in 30 minutes. It's one of our favorite weeknight dinner recipes.
Servings: 4
Ingredients
- 6 ounces rice noodles (uncooked)
- 2 tablespoons vegetable oil divided
- 1 pound chicken breasts
- 2 tablespoons minced garlic
- 1/2 onion thinly sliced
- 1/2 cup thinly sliced carrots
- 2 cups cabbage thinly sliced
- 1 medium tomato (seeds removed, and sliced into thin strips)
- 1/2 teaspoon ground white pepper
- 2 eggs whisked
- 2 green onions chopped
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 1/4 cup water
Instructions
- Soak the rice noodles in room temperature water according to package instructions. Then drain the noodles using a colander. You can cut them into shorter pieces.
- While the noodles are soaking, mix together soy sauce, oyster sauce, fish sauce, sugar and water. Set aside.
- Heat 1 tablespoon oil in a non-stick skillet or wok over medium-high heat. Add chicken pieces and sauté until cooked through about 5-6 minutes.
- Transfer the chicken to a plate, and add the remaining oil to the skillet. Add garlic, and sauté for about 1 minute until fragrant. Add onions, cabbage, tomato, carrots, and white pepper to the skillet and stir-fry for about 2-3 minutes.
- Move the vegetables to one side of the pan, and add the beaten eggs to the empty space in the pan. Scramble the eggs until the eggs are cooked through.
- Add chicken back to the skillet, and then add noodles, and the sauce. Stir-fry until the noodles are soft and everything’s coated with the sauce.
Nutrition
Calories: 447kcal | Carbohydrates: 52g | Protein: 31g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1251mg | Potassium: 734mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3177IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg