Ingredients
Scale
- 8 ounces wide rice noodles
- 1 tablespoon vegetable oil
- 2 eggs
- 2 cups broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 2 green onions chopped
Instructions
- Soak the rice noodles in warm water for 30 minutes or until softened, then drain.
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add the eggs and scramble until fully cooked, then add the beef or protein of choice and cook through.
- Add the vegetables and stir-fry for 2-3 minutes.
- Add the drained noodles to the pan and pour the sauces over them. Toss everything to combine.
- Continue to stir-fry for another 2-3 minutes until the noodles are heated through and coated in the sauce.
- Garnish with green onions and serve hot.
Notes
- For a vegetarian option, omit the meat or use tofu.
- Adjust the sauce ingredients to taste for more sweetness or saltiness.
- Be careful not to overcook the noodles; they should be chewy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 grams
- Sodium: 1000 mg
- Fat: 15 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 15 grams
- Cholesterol: 200 mg