M6-stir Fried Rice Noodles Recipe

If using dried rice noodles, soak according to package instructions until pliable but not mushy (usually 20–30 minutes in warm water). If using fresh noodles, gently separate pieces so they are not clumped together. Drain and set aside.

Prepare protein: if using chicken, thinly slice against the grain into bite-sized strips. If using tofu, press 15–20 minutes, then cut into 3/4" cubes. Pat protein dry.

Mix the sauce: in a small bowl combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, white pepper, and 3 tablespoons water or stock. Stir until sugar dissolves and set aside.

Mince garlic, thinly slice shallot, rinse bean sprouts, and slice scallions into 1" lengths. Crack eggs into a small bowl and lightly beat.

Sear protein

Heat 1 tablespoon oil in a large wok or nonstick skillet over high heat until shimmering. Add the sliced chicken (or tofu) in a single layer and stir-fry 2–3 minutes until just cooked through and lightly browned. Remove to a plate and set aside.

Wipe the wok if necessary and return to high heat. Add the remaining 1 tablespoon oil. When oil is hot, add minced garlic and sliced shallot and stir-fry 20–30 seconds until fragrant but not burned.

Push garlic and shallot to the side of the wok. Pour the beaten eggs into the hot area and scramble quickly until just set, then break up with your spatula.

Add the drained rice noodles to the wok. Toss gently to combine with eggs, garlic, and shallot. If noodles are large clumps, use tongs or two spatulas to separate them as you toss. Keep heat high—this helps sear the noodles and improve texture.

Return the cooked protein to the wok (if using). Pour the prepared sauce evenly over the noodles. Toss vigorously for 1–2 minutes so noodles absorb the sauce and everything is heated through. Add bean sprouts and most of the scallions (reserve some for garnish) and toss 30–45 seconds — you want sprouts still crisp.

Taste and adjust: add a splash more soy or fish sauce for salt, a pinch of sugar for balance, or a tablespoon of water/stock if the noodles look dry. Sprinkle ground white pepper and toss once more.

Turn off heat. Transfer stir-fried rice noodles to a serving platter. Scatter reserved scallions and cilantro (if using) over the top. Garnish with crushed peanuts, chili flakes, and lime wedges on the side.

Serve immediately while hot.