Stir Fried Rice Noodles with Black Bean Sauce

Dive into the bold and savory flavors of Stir Fried Rice Noodles with Black Bean Sauce, a quick and satisfying dish perfect for weeknight dinners or meal prepping. This recipe combines tender rice noodles with a velvety black bean sauce, a medley of crisp vegetables like red bell peppers and julienned carrots, and optional protein choices like shrimp, chicken, or tofu for a customizable touch. Fragrant garlic, ginger, and sesame oil infuse the noodles with irresistible flavors, while soy and oyster sauce add a deeply umami kick. With just 15 minutes of prep and 15 minutes of cooking, this one-wok wonder delivers restaurant-quality results in the comfort of your home. Serve it hot, garnished with fresh green onions, for a deliciously aromatic dish that’s sure to impress. Perfect for fans of Asian-inspired recipes, stir-fries, and noodle dishes!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 3 tablespoons Black bean sauce
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 1 teaspoon Sesame oil
• 2 tablespoons Vegetable oil
• 2 pieces Garlic cloves, minced
• 1 teaspoon Fresh ginger, minced
• 1 medium Red bell pepper, sliced thin
• 1 medium Carrot, julienned
• 2 stalks Green onion, chopped
• 100 grams Mushrooms, sliced
• 150 grams Optional protein (shrimp, chicken, or tofu)
• 3 tablespoons Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Soak the rice noodles in hot water according to the package instructions until tender but firm. Drain and set aside.

Step 2

In a small bowl, mix the black bean sauce, soy sauce, oyster sauce, sesame oil, and water. Set aside.

Step 3

Heat a wok or large frying pan over medium-high heat. Add the vegetable oil.

Step 4

If using protein, add it to the hot wok and stir-fry until cooked through. Remove from the wok and set aside.

Step 5

Add the minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.

Step 6

Add the red bell pepper, carrot, and mushrooms to the wok. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.

Step 7

Return the cooked protein to the wok, if using, and add the drained rice noodles. Stir to combine.

Step 8

Pour the sauce mixture over the noodles and toss everything together to evenly coat. Stir-fry for an additional 2–3 minutes to heat through.

Step 9

Season with salt and black pepper to taste.

Step 10

Garnish with chopped green onions and serve hot immediately.

Nutrition Facts

Serving size	(855.4g)

Amount per serving	% Daily Value*
Calories	920.8

Total Fat 47.1g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 25.0g
Cholesterol 292.9mg	0%
Sodium 6414.6mg	0%
Total Carbohydrate 82.6g	0%
Dietary Fiber 10.2g	0%
Total Sugars 16.2g
Protein 51.7g	0%

Vitamin D 278.2IU	0%
Calcium 162.6mg	0%
Iron 3.8mg	0%
Potassium 1651.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 21.5%

Carbs: 34.4%