Soak the rice noodles in hot water for 5 minutes, then drain. They should be bendy but still firm. They finish cooking in the pan later.
12 ounces rice noodles, salt and pepper
While the noodles soak, brown the ground beef in a large pan over medium-high heat until it has crispy bits. The secret is not overcrowding the pan. Let it sit and sear before you break it up. Season with salt and pepper.
1 pound ground beef
Prep your veggies while the beef cooks. Slice the mushrooms and cabbage thinly.
2 cups mushrooms
Add the veggies to the pan with the beef and saute for 1 minute.
¼ cup corn, ¼ cup sugar snap peas, 1 cup green cabbage
Add the chili crunch, oyster sauce, and sesame oil. Stir to coat everything.
1 tablespoon chili crunch, 1 tablespoon oyster sauce, 1 teaspoon sesame oil
Add the drained noodles to the pan.
Pour in 1 cup of water, cover with a lid, and let everything steam for 2 minutes.
1 cup water
Toss until the noodles are coated and glossy. Top with green onions and more chili crunch. Eat immediately.
green onions, chili crunch
