Vegetable stir fried rice noodles
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4
- Category: Main, Noodles
- Cuisine: Chinese
Ingredients
Scale
- 2 cloves garlic (finely chopped)
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon Thai fish sauce
- 1 tablespoon sake
- 1/2 teaspoon tobanjan
- 1 teaspoon sesame oil
- 1/2 medium onion (finely chopped)
- 10 shiitake mushrooms (sliced)
- 4 scallions (roughly chopped)
- 2 small carrots (julienned)
- 2 cups spinach (roughly chopped)
- 1 teaspoon sesame seeds
- 8.8 oz thin rice noodles
Instructions
- Bring a pot of water to boil. When the water is boiling, turn of the heat and add the rice noodles. Cover and leave for 5 minutes. Drain the noodles and rinse with cold water. Drain well and put them in a large bowl. Add sesame oil and mix with your hands a few times. Grab a pair of scissors and cut the noodles into shorter pieces (easier to eat and serve).
- In a small bowl, mix soy sauce, fish sauce, sake and tobanjan together. Set aside.
- In a wok or deep skillet over high heat, add vegetable oil, garlic, onions and carrots. Cook for a few minutes until onions are clear and soft, and add mushrooms, scallions and spinach. Cook for 2 minutes, pour the sauce and add rice noodles, and sesame seeds. Cook for another minute until the noodles are hot and serve immediately.
Nutrition
- Calories: 181
- Saturated Fat: 1
Find it online: https://pickledplum.com/stir-fried-rice-noodles/
