Ingredients
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 pound flank steak, thinly sliced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 green onions, chopped
- 1/3 cup hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Optional: sesame seeds and chopped cilantro for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced flank steak and stir-fry for 3–4 minutes until browned and just cooked through.
- Add bell pepper, snap peas, and green onions. Stir-fry for another 2–3 minutes until vegetables are crisp-tender.
- Reduce heat to medium. Stir in hoisin sauce, soy sauce, and sesame oil.
- Add cooked rice noodles and toss to coat evenly with sauce.
- Remove from heat. Garnish with sesame seeds and chopped cilantro if desired. Serve immediately.
Notes
- Swap beef with chicken, shrimp, or tofu for variation.
- Add chili flakes or sriracha for extra heat.
- Substitute lo mein or spaghetti if rice noodles aren’t available.
- Try additional vegetables like carrots, mushrooms, or bok choy.
- Use gluten-free hoisin and soy sauce for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 11g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg
