Cantonese Rice Noodles recipe - ingredients, nutrition and when to eat it
This Cantonese noodle dish features wide rice noodles stir-fried over high heat with beef, bok choy, and bean sprouts.
This Cantonese noodle dish features wide rice noodles stir-fried over high heat with beef, bok choy, and bean sprouts. Soy sauce and oyster sauce give it a savory, umami-rich flavor that makes it a satisfying lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 370g serving): 471.7 kcal · protein 20.7g · carbohydrate 74.5g · fat 10.1g · sodium 2172.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you boil the rice noodles for too long, they can break easily when stir-fried.
Tips: Add the bean sprouts at the end so they retain their crunch.
Tips: Add the ingredients only after the pan is fully heated to prevent excess moisture and keep the noodles nicely separate.
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Ingredients (1 serving)
- Rice noodles — 80 g
- Lean beef — 70 g
- Bok choy — 1 pc
- Mung bean sprouts — 50 g
- Onion — 0.3 pc
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Oyster sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Water — 30 ml