10 Minutes Easy Lao Gan Ma Stir-fry Instant Rice Noodles🍜 老干妈炒米粉 | Quick Lunch, Dinner or Breakfast

Lao Gan Ma chili crisp

🥗Healthier: homemade chili oil

💰Cheaper: generic chili sauce

Homemade chili oil can be lower in sodium and customizable.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is high in protein and offers a nutty flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil provides healthy fats and is widely available.

Boil water in a pot and cook the instant rice noodles until just tender, about 3-4 minutes.

Drain the noodles and rinse under cold water to stop cooking.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add minced garlic and ginger, sauté until fragrant, about 30 seconds.

Add sliced carrots and bell peppers, stir-fry for 2-3 minutes until slightly softened.

Add chopped broccoli and stir-fry for another 2 minutes until vibrant.

Push the vegetables to one side of the skillet and add tofu or meat, cooking until browned.

Combine the noodles with the vegetables and protein in the skillet.

Drizzle soy sauce and sesame oil over the mixture, tossing to coat evenly.

Add Lao Gan Ma chili crisp to taste, mixing well to combine flavors.

Stir in bean sprouts and chopped scallions, cooking for an additional minute.

Remove from heat and garnish with fresh coriander before serving.

Cooking Techniques

Spice Level:

Allergens