14 Flavorful Vietnamese Stir Fry Noodle Recipes for Fast Dinners That Impress

Have you ever felt the thrill of discovering a new favorite dish? Vietnamese stir fry noodles might just be your next go-to for dinner. These recipes, from spicy lemongrass chicken to fragrant coconut-infused noodles, are all about blending simplicity with sophistication. Each one offers a quick journey through aromatic herbs and bold flavors. Ready to transform your dinners into effortless yet impressive feasts?

Classic Vietnamese Beef Stir Fry Noodles

Vietnamese cuisine is renowned for its fresh ingredients, vibrant flavors, and simple yet sophisticated preparation methods. One of the standout dishes that exemplifies these qualities is the Classic Vietnamese Beef Stir Fry Noodles. This dish combines tender slices of beef with a medley of vegetables and rice noodles, all coated in a savory and aromatic sauce. It’s a quick and delicious meal perfect for busy weeknights or a satisfying weekend lunch. The key to this dish is balancing the flavors and guaranteeing each component is cooked to perfection.

The Classic Vietnamese Beef Stir Fry Noodles dish isn’t only nutritious but also incredibly adaptable. You can customize it with your favorite vegetables or adjust the spice level to your liking. The star of the dish, however, is the beef, which should be marinated to enhance its flavor and tenderness. This recipe provides a serving size of 4-6 people, making it perfect for family gatherings or meal prepping for the week. Follow the instructions carefully to achieve the authentic taste of Vietnamese street fare right in your kitchen.

Ingredients (serving size: 4-6 people):

• 400g beef sirloin or flank steak, thinly sliced
• 400g rice noodles
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 onion, thinly sliced
• 2 cups bok choy or baby spinach
• 3 tablespoons vegetable oil
• 2 green onions, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the beef slices with 1 tablespoon of soy sauce, 1 teaspoon of sugar, and half of the minced garlic. Mix well and let it marinate for at least 15 minutes to enhance the flavor.
2. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and set aside. Drizzle with a little vegetable oil to prevent sticking.
3. Mix the Sauce: In a small bowl, combine the remaining soy sauce, fish sauce, oyster sauce, and sugar. Stir until the sugar is dissolved. Set aside.
4. Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the onions, bell pepper, and carrots. Stir-fry for about 3-4 minutes until they start to soften. Add the bok choy or spinach and stir-fry for another 2 minutes until the greens are wilted. Remove the vegetables from the wok and set aside.
5. Cook the Beef: In the same wok, add another tablespoon of vegetable oil. Increase the heat to high and add the marinated beef to the wok. Stir-fry for about 2-3 minutes until the beef is browned and cooked through. Remove the beef and set aside with the vegetables.
6. Combine Everything: Add the remaining oil to the wok. Add the minced garlic and grated ginger, stir-frying until fragrant, about 30 seconds. Add the cooked noodles, vegetables, and beef back into the wok. Pour the prepared sauce over the top. Toss everything together for 2-3 minutes until well combined and heated through.
7. Serve: Transfer the stir-fry noodles to a serving platter. Garnish with sliced green onions, fresh cilantro, and lime wedges on the side for squeezing over the top.

Extra Tips:

For the best results, guarantee your wok or skillet is very hot before adding any ingredients. This high heat helps to sear the beef quickly and keeps the vegetables crisp. If you prefer a spicier dish, consider adding sliced chili peppers or a dash of chili sauce to the sauce mixture.

Additionally, try not to overcrowd the wok when stir-frying to avoid steaming the ingredients instead of frying them. If necessary, cook the beef in batches. Finally, feel free to substitute the vegetables with whatever you have on hand, such as broccoli or snap peas, to keep the dish fresh and exciting every time you prepare it.

Spicy Lemongrass Chicken Noodle Stir Fry

Spicy Lemongrass Chicken Noodle Stir Fry is a delightful Vietnamese dish that brings together the aromatic flavors of lemongrass and the subtle heat of chili, all wrapped in the comforting embrace of stir-fried noodles. This recipe offers a perfect balance of spicy, savory, and slightly sweet flavors, making it a standout meal for any occasion.

The lemongrass-infused chicken is tender and juicy, complementing the noodles’ chewy texture and the crispness of the vegetables. The dish isn’t only delicious but also quick to prepare, making it an ideal option for busy weeknights or a crowd-pleasing weekend dinner.

With ingredients that are easily accessible and a straightforward cooking process, this Spicy Lemongrass Chicken Noodle Stir Fry will soon become a favorite in your culinary repertoire. Serving 4-6 people, this dish is perfect for family gatherings or a flavorful meal with friends.

Ingredients for 4-6 servings:

• 400g rice noodles
• 500g boneless chicken thighs, sliced
• 2 tablespoons vegetable oil
• 3 stalks lemongrass, minced
• 4 cloves garlic, minced
• 2 red chilies, sliced
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 100g bean sprouts
• 4 green onions, sliced
• 2 tablespoons fresh cilantro, chopped
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 20 minutes or until they’re soft. Drain and set aside.
2. Marinate the Chicken: In a bowl, mix the sliced chicken with half of the minced lemongrass, 2 cloves of minced garlic, and a pinch of salt. Let it marinate for at least 15 minutes to absorb the flavors.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
4. Sauté Aromatics: In the same pan, add the remaining vegetable oil. Stir in the rest of the lemongrass, garlic, and sliced red chilies. Sauté for 2 minutes until fragrant.
5. Add Vegetables: Add the sliced red bell pepper and julienned carrot to the pan. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
6. Combine Ingredients: Return the cooked chicken to the pan. Add the soaked rice noodles, fish sauce, soy sauce, oyster sauce, and sugar. Toss everything together, making sure the noodles are well coated with the sauce and heated through.
7. Finish with Bean Sprouts and Green Onions: Add the bean sprouts and sliced green onions to the pan. Stir-fry for an additional 2 minutes until the bean sprouts are just cooked.
8. Serve: Remove from heat and garnish with chopped cilantro. Serve hot with lime wedges on the side for an extra burst of vibrancy.

Extra Tips:

For the best results, use fresh lemongrass and chilies to make certain the dish is full of vibrant flavors. If you prefer a milder dish, reduce the number of red chilies or remove the seeds before slicing.

It’s important not to overcook the vegetables; they should remain slightly crisp to add texture to the stir fry. Finally, make sure your pan is hot enough to quickly cook the ingredients, preserving their natural flavors and textures.

Enjoy your Spicy Lemongrass Chicken Noodle Stir Fry with an invigorating side salad or a light soup to complete the meal.

Garlic Shrimp and Snow Pea Noodle Stir Fry

Garlic Shrimp and Snow Pea Noodle Stir Fry is a delightful Vietnamese dish that combines fresh, vibrant flavors with a satisfying mix of textures. This recipe is perfect for a quick yet indulgent meal that transports you right to the bustling streets of Vietnam. The succulent shrimp are infused with the aromatic richness of garlic, while the crisp snow peas add a revitalizing crunch. The noodles serve as the perfect base, soaking up the savory sauce, making every bite a true delight.

This dish isn’t only a feast for the taste buds but also a visual treat, with its vibrant greens and pinks against the golden-brown noodles. It’s nutritious, flavorful, and relatively easy to prepare, making it an excellent choice for a weeknight dinner or a casual gathering. With a few simple ingredients and steps, you can whip up this delicious stir fry that serves 4-6 people.

Ingredients (for 4-6 servings):

• 1 pound large shrimp, peeled and deveined
• 8 ounces rice noodles
• 2 cups snow peas, trimmed
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Noodles: Start by soaking the rice noodles in warm water for about 15-20 minutes or until they’re soft, but not mushy. Drain them well and set aside.
2. Marinate the Shrimp: In a bowl, combine the shrimp with 1 tablespoon of soy sauce, 1 teaspoon of sugar, and a pinch of salt and pepper. Let it marinate for about 10 minutes.
3. Cook the Shrimp: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side or until they turn pink and opaque. Remove from the skillet and set aside.
4. Sauté the Garlic and Snow Peas: In the same skillet, add the minced garlic and snow peas. Sauté for about 2-3 minutes until the peas are bright green and tender-crisp.
5. Combine Noodles and Sauces: Add the softened rice noodles to the skillet with the snow peas. Pour in the oyster sauce, remaining soy sauce, fish sauce, and sesame oil. Toss everything together gently to confirm the noodles are well coated with the sauces.
6. Mix and Serve: Return the cooked shrimp to the skillet and toss everything together. Stir in the lime juice, cilantro, and green onions. Adjust the seasoning with salt and pepper if needed.
7. Plate and Garnish: Transfer the stir fry to a serving platter and sprinkle additional cilantro and green onions on top for garnish. Serve immediately while hot.

Extra Tips: To enhance the dish’s flavor, consider toasting the sesame oil slightly before adding it to the skillet. This will bring out its nutty aroma. When cooking the noodles, be careful not to over-soak them, as they can become mushy when stir-fried. If you prefer a bit of heat, add a few dashes of chili sauce or a sprinkle of red pepper flakes to the dish. Finally, always taste and adjust the seasoning before serving to confirm it suits your palate perfectly.

Vegetarian Tofu and Vegetable Stir Fry Noodles

Vietnamese stir fry noodles are a delightful and flavorful dish that brings together vibrant vegetables, savory tofu, and perfectly cooked noodles in a harmonious blend. This vegetarian version of the classic Vietnamese noodle stir fry isn’t only packed with nutrients but also offers a satisfying and hearty meal option.

The combination of fresh ingredients and Vietnamese-inspired seasonings creates a dish that’s both healthy and delicious, making it an ideal choice for a family dinner or a gathering with friends.

The Vegetarian Tofu and Vegetable Stir Fry Noodles are perfect for serving 4-6 people, making it a great option for a small group. The key to this dish is in the preparation of the tofu and the careful selection of vegetables that add both texture and flavor.

The noodles serve as a wonderful base that soaks up the rich and savory sauce, guaranteeing each bite is as delightful as the last. This dish is easy to prepare and cook, making it a convenient option for any home cook looking to explore Vietnamese cuisine.

Ingredients:

• 14 oz (400g) firm tofu, pressed and cubed
• 10 oz (280g) rice noodles
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snow peas
• 2 carrots, julienned
• 4 green onions, sliced
• 1/4 cup soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• Fresh basil leaves for garnish
• Chopped peanuts for garnish

Cooking Instructions:

1. Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Cut the tofu into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until they’re golden and crispy on all sides. Remove from the skillet and set aside.
2. Cook the Noodles: In a large pot of boiling water, cook the rice noodles according to package instructions until they’re al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
3. Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil and sesame oil. Sauté the minced garlic and grated ginger until fragrant, about 1 minute.
4. Add Vegetables: Add the sliced red bell pepper, broccoli florets, snow peas, and julienned carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes, or until they’re tender-crisp.
5. Combine Ingredients: Add the cooked tofu back into the skillet along with the cooked rice noodles. Pour in the soy sauce, hoisin sauce, rice vinegar, lime juice, sugar, and black pepper. Toss everything together until the noodles and vegetables are evenly coated with the sauce.
6. Finish and Serve: Add the sliced green onions and give everything a final toss. Transfer the stir fry noodles to serving plates. Garnish with fresh basil leaves and a sprinkle of chopped peanuts before serving.

Extra Tips:

For an extra depth of flavor, marinate the tofu in a bit of soy sauce and lime juice before cooking. This dish is highly versatile, so feel free to swap out the vegetables for your favorites or what’s in season.

Keeping the vegetables slightly crisp ensures a nice texture contrast with the soft noodles. If you prefer a spicier kick, add some sliced chili or a dash of chili sauce to the stir fry. Enjoy your homemade Vietnamese stir fry noodles hot for the best taste.

Vietnamese Pork and Basil Noodle Stir Fry

Vietnamese Pork and Basil Noodle Stir Fry is a flavorful and aromatic dish that brings together the savory taste of pork with the fresh fragrance of basil. It’s a quick and easy meal that’s perfect for a busy weeknight but is also impressive enough to serve to guests.

The noodles soak up the delicious sauce, made from a combination of soy sauce, fish sauce, and oyster sauce, creating a satisfying dish that’s both comforting and exotic. The addition of fresh vegetables like bell peppers and carrots not only enhances the nutritional value but also adds a beautiful array of colors to the plate.

This dish is a great way to experience the vibrant flavors of Vietnamese cuisine in your own kitchen. The use of fresh basil provides a unique twist, offering a slightly sweet and peppery flavor that complements the pork perfectly. It’s a versatile recipe that can be easily adapted with different proteins or vegetables based on what you have on hand.

Serve this stir fry with a side of lime wedges for an added burst of citrus that brightens up the dish even more.

Ingredients (serving size: 4-6 people):

• 400g rice noodles
• 500g pork tenderloin, thinly sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 medium carrot, julienned
• ½ cup fresh basil leaves
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 lime, cut into wedges

Cooking Instructions:

1. Prepare the Noodles: Cook the rice noodles according to package instructions until al dente. Drain and set aside.
2. Marinate the Pork: In a small bowl, combine the soy sauce, fish sauce, oyster sauce, sugar, and black pepper. Add the sliced pork and let it marinate for at least 15 minutes.
3. Stir Fry the Pork: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir fry until browned and cooked through, about 5-7 minutes. Remove the pork from the pan and set aside.
4. Cook the Vegetables: In the same pan, add the remaining tablespoon of oil. Add the minced garlic and stir fry for about 30 seconds until fragrant. Add the bell pepper and carrot, and stir fry for 2-3 minutes until they’re tender-crisp.
5. Combine Ingredients: Return the cooked pork to the pan with the vegetables. Add the cooked noodles and fresh basil leaves. Toss everything together until well combined and the basil is wilted.
6. Serve: Transfer the stir fry to a serving platter or individual plates. Serve immediately with lime wedges on the side for squeezing over the dish.

Extra Tips:

• To guarantee the pork is tender, slice it against the grain. This will break down the muscle fibers and result in a more tender texture.
• If you prefer a spicier dish, consider adding some sliced chili peppers or a dash of chili oil during the stir frying process.
• To prevent the noodles from sticking together, rinse them briefly under cold water after cooking.
• Feel free to substitute the pork with chicken, beef, or tofu to suit your dietary preferences.

Caramelized Lemongrass Shrimp Noodle Stir Fry

Caramelized Lemongrass Shrimp Noodle Stir Fry is a delightful Vietnamese dish that combines the aromatic flavors of lemongrass with succulent shrimp and savory noodles. This dish is perfect for those nights when you crave something fragrant and satisfying. The lemongrass imparts a citrusy aroma that pairs beautifully with the sweetness of the caramelized shrimp, while the noodles provide a comforting base that soaks up all the delicious flavors.

Whether you’re cooking for family or friends, this dish is sure to impress with its vibrant colors and complex taste profile.

Creating this dish involves marinating shrimp in a mixture of lemongrass, garlic, and other flavorful ingredients, then quickly stir-frying everything together with noodles and vegetables. The key to achieving the perfect caramelization on the shrimp is a quick, hot sear that locks in the juices and enhances their natural sweetness.

This recipe serves 4-6 people and is perfect for a quick weeknight dinner or a special occasion that requires minimal effort but delivers maximum flavor.

Ingredients (serves 4-6):

• 1 lb (450g) large shrimp, peeled and deveined
• 8 oz (225g) rice noodles
• 3 tablespoons vegetable oil
• 2 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1/2 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 cup snow peas
• 4 green onions, sliced
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Marinade: In a medium bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, lime juice, and black pepper. Mix well until the sugar is dissolved.
2. Marinate the Shrimp: Add the shrimp to the marinade, ensuring all pieces are thoroughly coated. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
3. Cook the Noodles: While the shrimp marinates, cook the rice noodles according to package instructions. Drain and set aside.
4. Stir-Fry the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated shrimp in a single layer and cook for about 2-3 minutes on each side, or until they’re caramelized and cooked through. Remove the shrimp from the pan and set aside.
5. Sauté Vegetables: In the same pan, add the remaining vegetable oil. Add the sliced red bell pepper and snow peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
6. Combine Everything: Return the shrimp to the pan, along with the cooked noodles. Add the sliced green onions and toss everything together for another 2 minutes, ensuring the noodles are well coated with the sauce.
7. Serve: Transfer the noodle stir fry to a serving platter and garnish with fresh cilantro. Serve immediately while hot.

Extra Tips:

For the best results, make sure your shrimp are dry before marinating to help them caramelize properly. You can use a paper towel to pat them dry.

Additionally, if fresh lemongrass is unavailable, you can use lemongrass paste as a substitute. To add more heat to the dish, consider adding a sliced chili pepper or a dash of chili sauce to the marinade.

Finally, avoid overcrowding the pan when cooking the shrimp, as this can cause them to steam instead of sear.

Savory Chicken and Mushroom Noodle Stir Fry

Savory Chicken and Mushroom Noodle Stir Fry is a delightful Vietnamese-inspired dish that combines tender chicken, earthy mushrooms, and perfectly cooked noodles, all enveloped in a flavorful sauce. This dish is a favorite for its simplicity, quick cooking time, and the harmonious blend of textures and flavors.

Whether you’re looking for a comforting meal on a busy weeknight or something to impress your guests, this stir fry is an excellent choice that can be prepared with ease.

The key to this dish lies in the freshness of its ingredients and the balance of its sauce, which brings out the umami in the mushrooms and the richness of the chicken. The noodles act as the perfect vehicle to soak up the flavors, while the vegetables add a rejuvenating crunch.

The following recipe serves 4-6 people, making it ideal for a family meal or small gathering.

Ingredients:

• 400 grams of rice noodles
• 500 grams of boneless, skinless chicken breast, thinly sliced
• 250 grams of button mushrooms, sliced
• 1 red bell pepper, julienned
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 2 spring onions, chopped
• Fresh coriander leaves for garnish

Cooking Instructions:

1. Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside. To prevent sticking, you can toss them lightly with a teaspoon of oil.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
3. Sauté the Vegetables: In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the onions, red bell pepper, and mushrooms. Stir fry the vegetables for about 5 minutes until they become tender.
4. Combine Ingredients: Return the cooked chicken to the wok, and add the cooked noodles. Pour in the soy sauce, oyster sauce, fish sauce, sugar, and ground black pepper. Toss everything together to guarantee the noodles and chicken are well coated with the sauce.
5. Finish with Garnishes: Once the dish is heated through, sprinkle the chopped spring onions over the top. Give everything a final toss, then remove from heat. Transfer the stir fry to a serving dish and garnish with fresh coriander leaves.

Extra Tips:

For a more authentic flavor, consider using a mixture of different mushrooms such as shiitake or enoki along with button mushrooms. If you prefer a spicier kick, add a chopped fresh chili or a dash of chili oil when cooking the vegetables.

To enhance the aroma, you can also add a few drops of sesame oil just before serving. Remember to taste and adjust the seasoning to your liking, as some soy and fish sauces can vary in saltiness. Enjoy your Savory Chicken and Mushroom Noodle Stir Fry fresh off the stove for the best taste and texture.

Sweet and Spicy Tofu Noodle Stir Fry

Sweet and Spicy Tofu Noodle Stir Fry is a delightful Vietnamese-inspired dish that brings together a symphony of flavors and textures. This recipe combines the savory essence of tofu with the rich, sweet, and spicy notes of the sauce, creating a perfect balance that’s both satisfying and invigorating.

The stir fry is completed by the addition of perfectly cooked noodles, which absorb the sauce, guaranteeing each bite is packed with flavor. With fresh vegetables, this dish not only pleases the palate but is also visually appealing, making it a perfect choice for a family dinner or a special gathering.

This dish is versatile and can be adjusted to suit your taste preferences. The tofu provides a hearty protein, making it an excellent choice for vegetarians and meat-lovers alike. The preparation is straightforward, and the entire dish can be ready in under 30 minutes, making it ideal for a quick weeknight meal.

The combination of sweet and spicy flavors, along with the earthy vegetables and hearty noodles, makes this Sweet and Spicy Tofu Noodle Stir Fry a dish that satisfies on every level.

Ingredients (Serving size: 4-6 people)

• 14 ounces of firm tofu, pressed and cubed
• 12 ounces of rice noodles
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sugar snap peas
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon sriracha
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup chopped green onions
• 2 tablespoons sesame seeds
• Fresh cilantro for garnish

Cooking Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture. Cut it into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 10 minutes. Remove from the skillet and set aside.
2. Cook the Noodles: In a large pot, cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
3. Stir Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, stirring for about 1 minute until fragrant. Add the red bell pepper, broccoli, and sugar snap peas. Stir fry for 5-7 minutes until the vegetables are tender-crisp.
4. Prepare the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, honey or maple syrup, sriracha, rice vinegar, and sesame oil.
5. Combine Everything: Return the tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables. Stir well to coat everything evenly. Add the cooked noodles and toss until everything is well combined and heated through.
6. Garnish and Serve: Transfer the stir fry to a serving platter. Garnish with chopped green onions, sesame seeds, and fresh cilantro. Serve hot.

Extra Tips

When preparing the tofu, make sure it’s well-pressed to achieve a crispy texture. If you prefer more heat, increase the amount of sriracha or add sliced fresh chili for an extra kick.

Feel free to experiment with different vegetables based on your preference or what you have on hand. To prevent the noodles from sticking together, rinse them with cold water after cooking and toss them with a little oil if not using immediately.

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to maintain the texture of the tofu and vegetables.

Vietnamese Curry Beef Noodle Stir Fry

Vietnamese Curry Beef Noodle Stir Fry is a delightful fusion of fragrant spices and savory flavors that bring the best of Vietnamese cuisine to your table. This dish combines tender slices of beef, aromatic curry spices, and a medley of fresh vegetables, all tossed together with chewy rice noodles. The result is a satisfying and colorful stir fry that’s both comforting and exotic, perfect for a weeknight dinner or a special gathering with friends and family.

The curry flavor in this dish is mild yet flavorful, allowing the natural sweetness of the vegetables and the richness of the beef to shine. The noodles soak up the curry sauce, providing a perfect base that ties all the ingredients together. Preparing this dish is straightforward and doesn’t require much time, making it an ideal choice for those who love to enjoy a homemade meal without spending hours in the kitchen.

Ingredients (Serves 4-6):

• 1 pound beef sirloin, thinly sliced
• 12 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 bell pepper (red, yellow, or green), sliced
• 1 carrot, julienned
• 2 tablespoons curry powder
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 cup coconut milk
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 15-20 minutes until they’re softened. Drain and set aside.
2. Cook the Beef: In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced beef and stir fry until it’s browned and cooked through, about 3-4 minutes. Remove the beef from the pan and set it aside.
3. Sauté the Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 2 minutes.
4. Add Vegetables: Stir in the bell pepper and carrot, cooking for another 3-4 minutes until they start to soften.
5. Incorporate the Spices: Sprinkle the curry powder over the vegetables and stir well to guarantee everything is coated evenly.
6. Create the Sauce: Add the fish sauce, soy sauce, coconut milk, and sugar to the pan. Stir to combine and bring to a gentle simmer.
7. Combine Everything: Return the beef to the pan along with the soaked and drained rice noodles. Toss everything together to guarantee the noodles and beef are well coated with the curry sauce. Cook for an additional 2-3 minutes until everything is heated through.
8. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips:

When slicing the beef, it’s easier to achieve thin slices if the beef is slightly frozen.

Also, keep an eye on the noodles while they soak, as over-soaking can lead to a mushy texture.

If you prefer a spicier dish, consider adding a dash of chili flakes or a sliced chili pepper when sautéing the vegetables.

Finally, verify your wok or pan is hot enough before adding the beef to achieve a good sear, which locks in the juices and flavor.

Zesty Lime and Chili Squid Noodle Stir Fry

Zesty Lime and Chili Squid Noodle Stir Fry is a vibrant and flavorful Vietnamese dish that brings together the zesty tang of lime, the heat of chili, and the tender texture of squid. This dish is perfect for seafood lovers who enjoy a hint of spice in their meals.

The combination of fresh ingredients and aromatic spices makes this stir fry both delicious and visually appealing, making it an excellent choice for a weeknight dinner or a special occasion.

The key to this dish lies in the balance of flavors and the perfect cooking of the squid, which should remain tender and slightly chewy. The noodles soak up the aromatic sauce, enriched with fresh herbs, and the chili gives it a delightful kick.

This dish isn’t only a treat for the taste buds but also a feast for the eyes with its vibrant colors. Whether you’re new to cooking squid or a seasoned pro, this recipe is straightforward and rewarding, guaranteed to impress your family and friends.

Ingredients for 4-6 servings:

• 450g fresh squid, cleaned and sliced
• 300g rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 red chili, thinly sliced
• 1 green chili, thinly sliced
• 1 red bell pepper, julienned
• 1 onion, sliced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• Juice of 2 limes
• 1 tablespoon sugar
• A handful of fresh cilantro, chopped
• A handful of fresh basil leaves
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for about 10 minutes until they’re tender but still firm. Drain and set aside.
2. Prepare the Squid: Slice the cleaned squid into rings or strips. Pat them dry with a paper towel to remove excess moisture.
3. Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat until it’s shimmering.
4. Stir Fry Aromatics: Add the minced garlic and sliced chilies to the hot oil. Stir-fry for about 30 seconds until fragrant.
5. Cook the Squid: Add the sliced squid to the wok. Stir-fry for 2-3 minutes until the squid turns opaque and is just cooked through. Remove from the wok and set aside.
6. Cook Vegetables: In the same wok, add the onion slices and julienned red bell pepper. Stir-fry for about 2 minutes until the vegetables are tender-crisp.
7. Combine Ingredients: Return the squid to the wok with the vegetables. Add the drained rice noodles.
8. Season the Noodles: Pour in the fish sauce, soy sauce, lime juice, and sugar. Toss everything together to combine well and coat the noodles in the sauce.
9. Finishing Touches: Add the chopped cilantro and basil leaves. Season with salt and pepper to taste. Toss everything together for another minute to heat through.
10. Serve: Transfer the stir fry to serving plates and garnish with additional sliced chili and lime wedges if desired.

Extra Tips:

When cooking squid, be careful not to overcook it, as it can become rubbery. The key is to cook it quickly over high heat to maintain its tender texture.

You can adjust the amount of chili to suit your taste preference for spice. If you prefer a milder dish, remove the seeds from the chilies before slicing.

Additionally, for a more authentic Vietnamese touch, you can add a sprinkle of crushed roasted peanuts or fried shallots before serving for an extra layer of flavor and texture.

Fragrant Coconut and Lemongrass Chicken Noodle Stir Fry

Fragrant Coconut and Lemongrass Chicken Noodle Stir Fry is a delightful Vietnamese dish that combines the creamy richness of coconut milk with the zesty, aromatic notes of lemongrass. This dish is a perfect balance of flavors, bringing together tender pieces of chicken, fresh vegetables, and chewy rice noodles in a savory and slightly sweet sauce. Ideal for a weeknight dinner or a special occasion, this stir-fry is sure to impress with its vibrant colors and irresistible aroma.

The key to this dish is the harmonious blend of ingredients, where each component plays a crucial role in creating a symphony of flavors. The lemongrass infuses the chicken with its distinctive citrus scent, while the coconut milk adds a luscious texture and subtle sweetness. Fresh herbs and a hint of chili provide a revitalizing contrast, making this stir fry a well-rounded and satisfying meal. Perfect for serving 4-6 people, this recipe will guide you through the process of creating a delicious and authentic Vietnamese dining experience at home.

Ingredients (serves 4-6):

• 400g boneless, skinless chicken thighs, thinly sliced
• 200g rice noodles
• 2 tablespoons coconut oil
• 3 cloves garlic, minced
• 2 stalks lemongrass, finely chopped
• 1 red chili, sliced
• 1 can (400ml) coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• 1 cup bean sprouts
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 100g sugar snap peas
• Fresh coriander leaves for garnish
• Salt and pepper to taste

Instructions:

1. Prepare the noodles: Soak the rice noodles in warm water for about 20 minutes or until they’re soft and pliable. Drain and set aside.
2. Marinate the chicken: In a bowl, mix the chicken slices with 1 tablespoon of coconut oil, minced garlic, chopped lemongrass, half of the sliced chili, and a pinch of salt and pepper. Let it marinate for 15-20 minutes to absorb the flavors.
3. Cook the chicken: Heat the remaining tablespoon of coconut oil in a large wok or frying pan over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until cooked through and golden brown. Remove the chicken from the pan and set aside.
4. Create the sauce: In the same pan, pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring to a simmer. Allow the sauce to reduce slightly, about 3-4 minutes.
5. Combine the vegetables: Add the red bell pepper, carrot, and sugar snap peas to the pan. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
6. Incorporate the noodles and chicken: Return the cooked chicken to the pan, along with the drained rice noodles. Toss everything together gently to coat in the sauce and distribute the ingredients evenly. Cook for an additional 2 minutes.
7. Finish with fresh flavors: Stir in the lime juice, bean sprouts, and remaining sliced chili. Adjust seasoning with salt and pepper if necessary. Remove from heat.
8. Garnish and serve: Transfer the stir fry to a serving platter or individual bowls. Garnish with fresh coriander leaves and serve immediately.

Extra Tips:

To enhance the flavors of this dish, consider preparing the lemongrass by bruising it with the back of a knife before chopping. This helps to release its essential oils for a more intense flavor.

Be mindful of the cooking time for the vegetables, as overcooking can result in a loss of their vibrant color and crunch. If you prefer a spicier dish, you can add more chili or a splash of chili sauce to the stir fry.

For added texture, top the dish with crushed peanuts or fried shallots before serving.

Vietnamese Peanut Tofu Noodle Stir Fry

Vietnamese Peanut Tofu Noodle Stir Fry is a delightful fusion of flavors and textures that offers a satisfying meal for both vegetarians and non-vegetarians alike. This dish combines the nutty richness of a homemade peanut sauce with the crispy, golden-brown texture of pan-fried tofu. Tossed together with tender rice noodles and crisp vegetables, it creates a harmonious blend that’s both filling and nutritious. The bold flavors of ginger, garlic, and soy sauce complement the creamy peanut butter, creating an irresistible sauce that coats every ingredient perfectly.

Perfect for a family dinner or a casual get-together, this Vietnamese Peanut Tofu Noodle Stir Fry is a quick and easy meal that can be prepared in under an hour. The ingredients are simple and easily available, and can be adjusted to suit your personal taste preferences. Whether you’re looking for a meat-free meal or just want to try something new, this dish is sure to impress with its vibrant colors and delightful taste.

Ingredients for 4-6 servings:

• 14 oz (400g) firm tofu
• 8 oz (225g) rice noodles
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 green onions, chopped
• 1/4 cup roasted peanuts, chopped

For the Peanut Sauce:

• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 1 tablespoon honey or maple syrup
• 2 teaspoons fresh ginger, minced
• 2 cloves garlic, minced
• 1/4 cup water

Cooking Instructions:

1. Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.
2. Cook the Rice Noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
3. Make the Peanut Sauce: In a medium bowl, combine peanut butter, soy sauce, lime juice, honey, ginger, garlic, and water. Whisk until smooth and set aside.
4. Cook the Tofu: Heat vegetable oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
5. Stir Fry the Vegetables: In the same pan, add bell pepper, broccoli, and carrot. Stir fry for about 3-4 minutes until the vegetables are tender-crisp.
6. Combine Ingredients: Reduce the heat to medium and add the cooked noodles and tofu back into the pan with the vegetables. Pour the peanut sauce over the mixture, tossing gently to coat everything evenly.
7. Finish the Dish: Cook everything together for another 2-3 minutes until heated through. Garnish with green onions and chopped peanuts before serving.

Extra Tips:

For added flavor, you can marinate the tofu in a mixture of soy sauce and lime juice for about 15 minutes before cooking. Adjust the thickness of the peanut sauce by adding more water if needed. If you prefer a spicier dish, consider adding a teaspoon of sriracha or a pinch of red pepper flakes to the peanut sauce. Always taste and adjust the seasoning before serving to verify the balance of flavors is just right.

Savory Ginger and Garlic Beef Noodle Stir Fry

Savory Ginger and Garlic Beef Noodle Stir Fry is a delightful Vietnamese dish that combines the aromatic flavors of ginger and garlic with tender beef and fresh vegetables, all tossed together with perfectly cooked noodles. This dish is a quick and satisfying meal that’s perfect for busy weeknights or a special weekend dinner. The combination of savory, sweet, and slightly spicy flavors makes it a family favorite.

The key to this dish is in the balance of flavors and textures. The beef is marinated to guarantee it’s tender and full of flavor, while the vegetables add a fresh crunch to the dish. The noodles, ideally rice noodles, soak up the savory sauce, creating a harmonious blend of tastes in every bite. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 10 ounces rice noodles
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1-inch piece of ginger, minced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 green onions, chopped
• 1 tablespoon sugar
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and a pinch of salt and pepper. Let it marinate for at least 15 minutes to enhance the flavor.
2. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and set aside. Toss with a little sesame oil to prevent sticking.
3. Stir Fry the Aromatics: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
4. Cook the Beef: Increase the heat to high and add the marinated beef to the wok. Stir-fry for 3-4 minutes until the beef is browned and cooked through. Remove the beef from the wok and set aside.
5. Stir Fry the Vegetables: In the same wok, add the remaining tablespoon of vegetable oil. Add the sliced red bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
6. Combine Ingredients: Return the cooked beef to the wok, along with the cooked noodles. Add the remaining soy sauce, oyster sauce, fish sauce, and sugar. Toss everything together to coat the noodles and vegetables in the sauce.
7. Final Touches: Add the chopped green onions and give the stir fry a final toss. Adjust the seasoning with salt and pepper as needed.
8. Serve: Transfer the stir fry to a serving dish. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra Tips:

For the best results, slice the beef as thinly as possible; freezing it slightly can make this easier. When stir-frying, be sure the wok is hot before adding the ingredients to achieve a perfect sear and prevent steaming.

Feel free to customize the vegetables based on what you have on hand; snap peas or mushrooms would be excellent additions. If you prefer a spicier dish, add a sliced chili or a dash of chili sauce to the stir fry. Enjoy your Savory Ginger and Garlic Beef Noodle Stir Fry hot off the wok for the best flavor and texture.

Fresh Herb and Veggie Noodle Stir Fry

Indulge in the vibrant flavors of Vietnamese cuisine with this Crisp Herb and Veggie Noodle Stir Fry. This dish combines the aromatic essence of fresh herbs with the nutritional punch of assorted vegetables, all tossed with perfectly cooked noodles. The secret to this delightful meal lies in its simplicity and the fresh ingredients that bring a burst of flavor to every bite.

Perfect for a family meal, this recipe serves 4-6 people and is a great way to enjoy a quick, healthy, and satisfying dinner.

This noodle stir fry is a wonderful way to incorporate more vegetables into your diet while enjoying the light and invigorating flavors typical of Vietnamese cooking. The medley of fresh herbs such as cilantro and basil, combined with the crispness of bell peppers, carrots, and snap peas, creates a colorful and nutritious meal.

The addition of a tangy and slightly sweet sauce made from soy sauce, lime juice, and a hint of sugar guarantees that every mouthful is deliciously balanced.

Ingredients (Serves 4-6):

• 400 grams rice noodles
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large carrot, julienned
• 150 grams sugar snap peas, trimmed
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)

Cooking Instructions:

1. Cook the Noodles: Begin by boiling a large pot of water. Add the rice noodles and cook according to the package instructions until they’re just tender. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
2. Prepare the Vegetables: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Add the sliced bell peppers, julienned carrot, and sugar snap peas. Stir-fry the vegetables for 5-7 minutes, or until they’re crisp-tender.
3. Mix the Sauce: In a small bowl, combine the soy sauce, lime juice, and sugar. Stir until the sugar is fully dissolved.
4. Combine Ingredients: Add the cooked rice noodles to the wok with the vegetables. Pour the sauce over the noodles and vegetables. Toss everything together gently using tongs, making sure the noodles and vegetables are well-coated with the sauce.
5. Add Fresh Herbs: Remove the wok from heat and add the fresh cilantro and basil leaves. Toss again to combine, allowing the residual heat to slightly wilt the herbs.
6. Garnish and Serve: Transfer the noodle stir fry to a large serving dish. Sprinkle the top with sliced green onions and sesame seeds, if using. Serve immediately while warm.

Extra Tips:

For the best results, make sure not to overcook the noodles as they can become mushy when stir-fried. It’s also important to prepare all your vegetables and have them ready before you start cooking, as the stir fry process happens quickly.

Feel free to add protein such as tofu, shrimp, or chicken for additional flavor and substance. Adjust the amount of soy sauce and lime juice to suit your taste preferences, and don’t hesitate to add a dash of chili flakes if you prefer a bit of heat in your dish.

Enjoy your Vietnamese culinary adventure!