Stir-fried Rice Noodles
Serves 1
Directions
- 1Do not boil rice noodles; soak them in water for about 15 to 20 minutes, then drain.
- 2Remove the core from the savoy cabbage and thinly slice it.
- 3Cut the red bell pepper in half, remove seeds and white pith, and thinly slice it.
- 4Mix together soy sauce, sesame oil, rice wine or white distilled vinegar, grated fresh ginger, minced garlic cloves, and fish sauce to create the special sauce.
- 5Heat a little oil in a sauté pan or wok over high heat.
- 6Add the sliced cabbage and bell pepper to the pan and stir-fry until they have some color but still retain some texture.
- 7Add the soaked and drained noodles to the pan and stir-fry for about a minute until they get a little color.
- 8Add green onion, thin sliced jalapeño (or other chili, or no chilies), the special sauce, and a squirt of lime.
- 9Continue to stir-fry; the noodles will absorb the liquid from the sauce.
- 10If the noodles are not quite cooked, add a little splash of water.
- 11Garnish with chopped peanuts, more green onion, shrimp, cooked chicken, or any other desired toppings.
Ingredients
- rice noodles
- savoy cabbage, thinly sliced
- red bell pepper, thinly sliced
- soy sauce
- sesame oil
- rice wine or white distilled vinegar
- fresh ginger, grated
- 4 to 6 garlic cloves, minced
- fish sauce
- oil
- green onion
- jalapeño, thin sliced
- chili
- 1 squirt lime
- water
- peanuts, chopped
- shrimp
- cooked chicken
Equipment
knifesauté panwok
Tips
- Never boil rice noodles; soak them in water instead.
- Fish sauce smells terrible but tastes awesome, and is a key ingredient in dishes like Pad Thai.
- The smoother the skin, the juicier the lime.
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