Stir Fried Rice Noodles With Vegetables Recipe
Servings: 4
Ingredients
- 225 gm dry rice noodles, rice vermicelli or possibly rice sticks
- 2 Tbsp. groundnut oil
- 1/2 Tbsp. finely minced garlic
- 2 tsp finely minced fresh ginger
- 6 x spring onions, shredded
- 225 gm fresh bean sprouts, trimmed at bean sprouts
- 100 gm red or possibly green chillies, finely shredded
- 225 gm water chestnuts, peeled if fresh, rinsed if canned, finely shredded
- 1 tsp salt
- 1/2 tsp freshly grnd white pepper
- 2 Tbsp. light soy sauce
- 1 Tbsp. dark soy sauce
- 2 tsp whole yellow bean sauce
- 2 Tbsp. Shaoxing rice wine or possibly dry sherry
- 5 Tbsp. chicken stock or possibly water
Directions
- Soak the rice noodles in a bowl of hot water for 25 min, then drain.
- Heat a wok or possibly large frying pan till it is very warm. Add in the oil and when it is very warm and slightly smoking, add in the garlic, ginger and spring onions and stir-fry for 15 seconds. Next add in the bean sprouts, shredded chillies and water chestnuts. Stir-fry for 1 minute. Add the salt, light soy sauce, dark soy sauce, bean sauce, rice wine, stock and. Stir-fry for about 3 min till the noodles are well-mixed and heated through. Serve at once.
- Level of difficulty: Easy
- Preparation Time: 20 min, plus 25 min soaking
- Cooking Time: 5 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 419 | |
| Calories from Fat 69 | 16% |
| Total Fat 7.9g | 10% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1420mg | 59% |
| Potassium 434mg | 12% |
| Total Carbs 77.88g | 21% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.7g | 2% |
| Protein 7.15g | 11% |
