Description

Welcome to this flavorful and wholesome recipe for a Loaded Rice Noodle Stir Fry with Crispy Garlic! This dish is perfect for those who love vibrant flavors, gluten-free meals, and a flexible vegan option. Whether you’re craving something filling and delicious or looking for a quick stir fry to whip up on a busy weeknight, this recipe has got you covered.

Ingredients

Scale

8 oz rice noodles
1 lb chicken breast (or tofu for vegan option), thinly sliced
¼ cup coconut aminos
¼ cup chicken or veggie broth (as per dietary preference)
1 tbsp rice vinegar
1 tbsp hot sauce (optional)
2 tsp arrowroot starch (or cornstarch)
2 tbsp oil
1 cup carrots, julienned
1 red bell pepper, thinly sliced
1 cup shiitake mushrooms, thinly sliced
3 cloves garlic, chopped
1 cup snow peas or sugar snap peas
Sesame seeds and thinly sliced green onions to garnish

For the crispy garlic scallion chili oil (optional):

2 tbsp sesame oil
5 cloves garlic, chopped
1 bunch green onions, thinly sliced (white and light green parts only)
1 tbsp sesame seeds
Pinch of chili flakes (optional)
Generous pinch of salt

Instructions

Step 1: Prepare the Stir Fry Sauce

In a small bowl, combine the coconut aminos, chicken or veggie broth, rice vinegar, hot sauce (if using), and arrowroot starch. Stir until well combined and set aside.

Step 2: Marinate the Chicken or Tofu

Place the sliced chicken (or tofu) in a medium bowl and add 2 tablespoons of the stir fry sauce. Toss to coat and let it marinate while you prepare the vegetables.

Step 3: Cook the Rice Noodles

Cook the rice noodles according to the package instructions. Drain and rinse with cold water to remove excess starch. Set aside.

Step 4: Make the Crispy Garlic Scallion Chili Oil (Optional)

In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat. Add the chopped garlic, white and light green parts of the scallions, sesame seeds, and a pinch of chili flakes. Stir occasionally until the garlic is crispy and the scallions are frizzled. Remove from the skillet and set aside.

Step 5: Cook the Chicken (or Tofu)

In the same skillet, add a bit more oil and cook the marinated chicken or tofu until browned on all sides. It should only take about 3-4 minutes as it will continue cooking with the vegetables later.

Step 6: Stir Fry the Vegetables

Add the julienned carrots, bell peppers, mushrooms, and remaining garlic to the skillet. Stir fry for about 2 minutes until they begin to soften.

Step 7: Combine Everything

Reduce the heat to medium. Add the cooked rice noodles, snow peas, and remaining stir fry sauce. Toss to combine, and stir fry for another 2-3 minutes until the sauce has thickened slightly and coats the noodles.

Step 8: Serve and Garnish

Serve the stir fry topped with the crispy garlic scallion chili oil, sesame seeds, and additional sliced green onions.

Notes

Use fresh veggies: Fresh vegetables will bring the best texture and flavor to your stir fry.
Don’t overcook the noodles: Overcooking rice noodles can make them mushy. Follow the package instructions carefully.
Balance the flavors: Taste the sauce before adding it to the stir fry. Adjust with more hot sauce or coconut aminos if needed.