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Best Easy Dry Fried Rice Noodles Recipe

Name: Best Easy Dry Fried Rice Noodles Recipe
Total time: 30 min
Yield: 280 g
Ingredients: wide dried rice noodles 12 oz; boneless chicken thigh (or beef, sliced) 8 oz; bean sprouts 2 cups; yellow onion 1 pieces; scallions 4 pieces; soy sauce 3 tbsp; dark soy sauce 2 tsp; oyster sauce 1.5 tbsp; vegetable oil 2 tbsp; sesame oil 1 tsp; white pepper 0.25 tsp

Rice noodles are stir-fried until slightly charred and tossed with soy sauce, bean sprouts, and your choice of protein. This Cantonese family favorite gets its distinctive flavor from high wok heat and is endlessly customizable.

Cook 30 min Difficulty NORMAL 430 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

wide dried rice noodles 12 oz
boneless chicken thigh (or beef, sliced) 8 oz
bean sprouts 2 cups
yellow onion 1 pieces
scallions 4 pieces

Seasonings/Sauce

soy sauce 3 tbsp
dark soy sauce 2 tsp
oyster sauce 1.5 tbsp
vegetable oil 2 tbsp
sesame oil 1 tsp
white pepper 0.25 tsp

Nutrition summary

Carbohydrates 60 g 56%

Protein 18 g 17%

Fat 12 g 27%

Serving size 280g

Cooking steps

1

Soak the dried rice noodles in warm water until softened (about 30–45 minutes), then drain thoroughly to prevent sticking.
2

Slice the chicken (or beef), onion, and scallions, keeping ingredients ready for quick cooking.
3

Heat 1 tablespoon of vegetable oil in a large wok over high heat until shimmering, then sear the sliced chicken (or beef) until just cooked. Set aside.
4

Add the remaining oil to the hot wok. Stir-fry onions and the white part of the scallions for 1–2 minutes until just softened.
5

Increase wok heat to maximum and add drained noodles. Toss quickly, allowing some noodles to char lightly for a smoky flavor.
6

Return the cooked protein to the wok. Add bean sprouts and green scallion parts, pouring in soy sauce, dark soy sauce, and oyster sauce. Stir-fry briskly so all ingredients are evenly seasoned.
7

Drizzle in sesame oil and white pepper, toss well, and serve hot immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The essential ingredient for this dish is wide dried rice noodles, as they form the foundation and distinctive chewy texture of dry fried rice noodles. High-heat stir-frying also imparts the characteristic slightly charred flavor.

Q. What is the most important cooking technique for achieving authentic flavor?

Cooking over high wok heat is crucial. It allows the rice noodles to char slightly and gives the dish a smoky aroma typical of Cantonese-style fried noodles. Be sure to work quickly and avoid overcrowding the wok.

Q. How do I prevent the rice noodles from sticking or turning mushy?

After soaking the dried rice noodles, drain them thoroughly and let excess moisture evaporate. This step, along with quick, high-heat stir-frying in an open wok, keeps the noodles from sticking together or becoming mushy.

Q. What are the nutrition facts per serving?

Each serving (280g) of dry fried rice noodles provides about 430 kcal, with 60g carbohydrates (56% of calories), 18g protein (17%), and 12g fat (27%). This balance offers a satisfying meal that's relatively high in protein compared to many noodle dishes.

Best Easy Dry Fried Rice Noodles Recipe

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