Rice noodles are a delightful addition to any Asian-inspired dish, but sometimes they can turn sticky and clump together, leading to a less-than-perfect culinary experience. In this recipe guide, we will take you through the steps of cooking rice noodles while ensuring they remain beautifully separated and irresistibly tender. With a few handy tips and tricks, you’ll master the art of cooking non-sticky rice noodles that will elevate your dishes to new heights of flavor and texture. Get ready to savor the perfect rice noodle dish!
- large pot
- small bowl
- colander or strainer
- 12 ounces rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- Cook the rice noodles according to the package instructions. Make sure not to overcook them. Drain the noodles and rinse them under cold water to remove excess starch. Set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced onion, and sauté for 2-3 minutes until the onion becomes translucent and slightly softened.
- Add the red bell pepper, carrot, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp. Adjust the cooking time based on your preference for the desired level of crunchiness.
- In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil until well combined. Pour the sauce over the stir-fried vegetables and toss to coat evenly.
- Add the cooked rice noodles to the skillet and gently toss them with the vegetables and sauce. Continue cooking for an additional 2-3 minutes until the noodles are heated through and well-coated with the sauce.
- Remove the skillet from heat and serve the sticky rice noodles hot. Optionally, garnish with chopped scallions and sesame seeds for added flavor and presentation