Vietnamese Stir-Fried Rice Noodles

Instructions

1. Prepare the noodles
   Soak the rice noodles in hot water for 10-15 minutes until soft but still slightly firm. Drain well and set aside. If using wider rice noodles, you may need to boil them according to package instructions.
2. Make the sauce
   In a small bowl, mix together fish sauce, soy sauce, oyster sauce, and sugar until the sugar dissolves. Set aside.
3. Cook the chicken
   Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the sliced chicken and stir-fry for 4-5 minutes until golden brown and cooked through. Remove from the wok and set aside.
4. Stir-fry vegetables
   Add the remaining oil to the wok. Add minced garlic and sliced onion, stir-frying for 30 seconds until fragrant. Add carrots and stir-fry for another 2 minutes until they begin to soften.
5. Combine everything
   Return the chicken to the wok. Add the drained rice noodles and pour the sauce over everything. Toss continuously for 2-3 minutes, ensuring the noodles are evenly coated with sauce and slightly charred in places.
6. Add bean sprouts
   Add bean sprouts and toss for another minute, just until slightly wilted but still crunchy. Be careful not to overcook them as they will lose their fresh texture.
7. Finish and garnish
   Turn off the heat and toss in half of the cilantro and green onions. Transfer to a serving plate and garnish with the remaining herbs and lime wedges on the side.