Stir-fried rice noodles with vegetables

Stir-fried rice noodles with vegetables, 素沙河粉

Would you like to cook a quick, pasta dish without having to boil a pot of water? If yes, try rice noodles.

Rice noodles don’t need boiling. In fact, I find that they can turn mushy very easily when they are boiled. Soak the noodles in cold water for about fifteen minutes, drain them and they are ready for the pan.

This package has four bundles of noodles. I use a bundle per person. Use a package for three people if you want more noodles.

The dried noodles are translucent and after they have absorbed the water, they become opaque.

The noodles should be a bit stiff. They will soften when cooked.

Ingredients: For two servings:

2 bundles of rice noodles, soaked and drained
A couple of handfuls of bean sprouts
2 pieces of green onions, shredded
2 cloves of garlic, minced

Mixed vegetables. I used some baby bok choy, half a package of enoki mushrooms and some celery and carrot sticks. About 8 ounces of vegetables, more if you love lots of veggies. Plus the stems of the cilantro used for garnish.

Some cilantro leaves, chopped
A bit of Shilgochudried, red chili threads

2 tablespoons of oyster sauce or vegetarian oyster sauce and 1 tablespoon of soy sauce mixed together in a small bowl
Vegetable oil for stir frying

Vegetables – clockwise from top: bean sprouts, shredded green onions, enoki mushrooms, baby bok choy hearts, In the centre – cilantro stems, celery and carrot sticks. In the little white bowls – minced garlic, chopped cilantro.

Shilgochu – Dried red chili threads

Method:

1, Heat the oil in a wok or fying pan and stir fry the garlic and green onions over medium heat for about a minute.

2. Turn the heat to high. Add more oil, if necessary and put the mixed vegetables in the wok. Cook, stirring for a couple of minutes.

4. Add the rice noodles and sauce to the vegetables. Stir everything together and keep tossing for a minute or two until the noodles are evenly coated with the sauce.

5. Add the bean sprouts and the red chili threads. Turn off the heat.

6. Turn the vegetables and noodles over the bean sprouts and toss everything together. The heat will cook the sprouts slightly. They should still have a crunch to them. Garnish with the chopped cilantro.

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