Description
Better than takeout, quick and easy one pan stir-fried rice noodle rolls with peanut butter sauce is the best weeknight stir fry, ready in under 10 minutes.
Ingredients
- 1 (1/2 lb.) package rice rolls (or homemade rice rolls), cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 1 + 1/2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon white pepper
- 1/2 tablespoon sugar
- 1/ 3 cup bean sprouts
- 1/2 tablespoon green onions, finely chopped
- 1 tablespoon roasted peanuts, chopped
- 1 teaspoon white sesame seeds
Peanut Butter Sauce:
- 2 tablespoons smooth peanut butter
- 1 tablespoon bean paste or hoisin sauce
- 3 tablespoons hot water
- 1/2 tablespoon sugar
Instructions
- Heat oil in a cooking pan over medium heat for 2 minutes until the oil starts to sizzle and shimmer. Add prepared rice rolls in and stir fry for 2 minutes until the rice rolls soften and browns. Add a spoonful of cold water at a time and stir fry the noodles if they are still a bit dry and hard.
- Add soy sauce, sesame oil, white pepper and sugar. Stir well for 1 minute with a spatula to combine. Add bean sprouts and chopped green onions at the end. Mix well for another minute and remove from heat.
- Transfer the rice rolls onto a place and top with half the peanut butter sauce and a sprinkle of chopped peanuts and sesame seeds. Serve the other half of the sauce on the side for extra dipping.
Peanut Butter Sauce:
- Mix the peanut butter and hot water together in a bowl until smooth and creamy. Add in the bean paste (or hoisin sauce) and sugar. Stir well with a spoon to dissolve the sugar in the sauce. The peanut butter sauce should have a smooth and creamy consistency.
Notes
Equipment used: measuring cups and spoons and skillet (or wok).
Prep the ingredients before you start. Have all your ingredients prepped and ready before you begin. Stir-frying in general is a very fast process and by having your ingredients prepped and within hands reach, it will ensure that everything goes smoothly.
How to store rice noodle rolls: Store any leftover rice noodle rolls in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Noodles
- Method: Stir-Fry
- Cuisine: Asian