Sauteed Rice Noodles Recipe

Name: Sauteed Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces rice noodles; 1/2 cup vegetable oil; 5 each garlic cloves chopped; 1 pound shrimp medium, shelled and deveined; 2 each bean curd squares; 1/4 cup turnip pickled; 1/2 cup white vinegar; 3/16 cups fish sauce; 1 tablespoon paprika; 1/4 cup sugar; 2 large eggs beaten; 1/4 pound mung bean sprouts; 3 each scallions, spring or green onions cut up; 1/2 cup peanuts ground, unsalted; 1 each hot chili peppers seeded, chopped; 1 each lemon cut into wedges; 1/4 cup sweet red bell peppers crushed

Servings: persons

16 ounces rice noodles
1/2 cup vegetable oil
5 each garlic cloves chopped
1 pound shrimp medium, shelled and deveined
2 each bean curd squares
1/4 cup turnip pickled
1/2 cup white vinegar
3/16 cups fish sauce
1 tablespoon paprika
1/4 cup sugar
2 large eggs beaten
1/4 pound mung bean sprouts
3 each scallions, spring or green onions cut up
1/2 cup peanuts ground, unsalted
1 each hot chili peppers seeded, chopped
1 each lemon cut into wedges
1/4 cup sweet red bell peppers crushed

1
In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours.
2
Drain and cover with a damp towel to retain moisture.
3
In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown.
4
Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar.
5
When thoroughly mixed, fold in the noodles.
6
When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle.
7
Add the beaten eggs.
8
As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly.
9
Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper.
10
Toss several times to mix well.
11
Serve on a large platter with lemon wedges.
12
Top with the remaining bean sprouts and garnish with coriander leaves.
13
Serve the crushed red pepper on the side, for those who like it extra-spicy.

1273

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 16 ounces rice noodles, 1/2 cup vegetable oil, 5 each garlic cloves chopped, 1 pound shrimp medium, shelled and deveined, and more.

Yes, Sauteed Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Rice Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions