Rice Noodle Stir-fry

Rice noodle stir-fry, often known as 'chǎo hé fěn' in Chinese cuisine, is a popular dish featuring flat rice noodles quickly tossed in a hot wok with ingredients like vegetables, eggs, and a choice of protein such as shrimp, chicken, or tofu. The noodles are coated in a savory sauce, typically based on soy sauce, oyster sauce, or fish sauce, creating a flavorful and satisfying meal. It is a staple street food and home-cooked dish across Southern China, Southeast Asia, and diaspora communities worldwide.

🍽️ Nutrition at a glance

This dish is primarily a carbohydrate-rich meal from the rice noodles, with moderate protein from added ingredients and a variable fat content depending on the amount of oil used for stir-frying. It provides key nutrients like iron from the noodles and vegetables, and B vitamins, with a typical serving containing roughly 400-600 calories.

Nutrition breakdown

Calories	480 kcal
Protein	18 g
Carbs	65 g
Fat	16 g
Fiber	3 g
Sugar	5 g
Sodium	850 mg
Iron	3.5 mg
Manganese	1.8 mg
Selenium	15 mcg
Niacin (B3)	4 mg
Vitamin B6	0.3 mg
Folate	60 mcg
Magnesium	45 mg
Phosphorus	120 mg

Per 1 typical serving (about 300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the dish is a testament to the wok's 'breath of the wok' (wok hei), a prized smoky flavor achieved only with intense, quick heat. Nutritionally, rice noodles are naturally gluten-free, making this a versatile option for those with gluten sensitivities, though the sauce may contain gluten.