Asian Rice Noodle Vegetable Stir Fry

This Asian Rice Noodle Vegetable Stir Fry is filled with fresh, light, simple flavors. It’s delicious on it’s own, and makes a fabulous side dish for any one of the main course recipes linked below. Add more vegetables and any sauces that you like… This is an easy recipe that can be seasoned and embellished in a variety of ways!

Asian Rice Noodle and Vegetable Stir Fry recipe from BaconFatte.com

Asian Rice Noodle & Vegetable Stir Fry

My friend, Kim, makes the most incredible Asian noodles ever. Actually, everything she makes is unbelievably good, but she seems to have a special way with noodles. {And spring rolls, egg rolls, and let’s not forget about her insanely delicious Pho…}

Someday I hope to find out what her secret is, but until then, I’m happy to have this Asian Rice Noodle and Vegetable Stir Fry.

It started as a way to use up some cooked rice noodles, cabbage, baby bok choy and other veggies from a previous recipe, and it turned out to be one of our favorite quick and easy “no-recipe recipes” to date.

This vegetable stir fry is perfectly delicious as a light, meatless meal just the way it is, or you can add shredded chicken, pork, shrimp or other seafood to make it a little hardier. You can also serve this as a side dish with your favorite grilled or roasted meats – I’ve included some easy and delicious ideas for main courses below!

Enjoy!

Asian Rice Noodle and Vegetable Stir Fry
 
Prep time
Cook time
Total time
 
This Asian Rice Noodle and Vegetable Stir Fry recipe is perfect for a light, meatless meal or, you can add shredded chicken, pork, or seafood. It’s also delicious as a side dish for grilled or roasted meats (recipe links in this post), and the chilled leftovers are delicious for lunch the next day!
Recipe from:
Cuisine: Asian Flavors, Vegetarian
Serves: 2 - 4
Ingredients
  • 2 tablespoons canola oil (or other light oil)
  • 2 cups cabbage, very thinly sliced
  • ½ pound baby bok choy (15 – 18 heads), cleaned and trimmed
  • 1 – 2 small carrots, peeled and shredded or very thinly sliced
  • 1, 8-ounce can bamboo shoots - drained, liquid reserved
  • 1, 8-ounce can sliced water chestnuts - drained, liquid reserved
  • 2 cloves garlic, finely chopped
  • 4 heaping cups cooked “rice stick” or “rice vermicelli” noodles (about 8 ounces, dry)
  • 2 Tablespoons low sodium soy sauce + more to taste
  • 5 - 6 scallions, white and green parts thinly sliced at an angle
  • 3 - 4 tablespoons aji-mirin (optional)
Preparation
  1. Cook the vermicelli noodles according to the directions on the package. Some brands don't offer directions, but all you do is bring a pot of water to boil, then soak the noodles in the boiling water for a few minutes - stirring often - until they’re tender. Pour the cooked noodles into a strainer, and rinse thoroughly with cold water while stirring them. Allow to drain, then place noodles back in the pot. Add soy sauce and toss well. Cover until you're ready to add them to the vegetables.
  2. Heat a wok or large pan over medium-high heat, and add the oil.
  3. Add cabbage, bok choy, carrots, bamboo shoots, water chestnuts, and garlic, and stir fry for 4 – 6 minutes until the vegetables begin to soften.
  4. Then add the noodles, scallions and aji-mirin (if using), and stir well to combine with vegetables.
  5. Cook for an additional 3 – 4 minutes. If needed, add the liquid from cans of bamboo shoots and/or water chestnuts - a tablespoon or two at a time - to loosen the noodles.
  6. To serve: Garnish, if you wish, with freshly chopped cilantro, slivered almonds, sesame seeds, etc., and enjoy as-is, or drizzle with Sweet Chili Sauce or Sweet Soy Sauce to serve. More serving suggestions below!
Cook's Notes:
*When reheating rice noodles, sometimes adding a little extra liquid helps soften the texture. Try using the liquid from the cans of bamboo shoots and/or water chestnuts if using them in the recipe. Otherwise, water, vegetable stock, or seafood stock works well.

*We don’t usually add “salt and pepper to taste” if we’re dressing this noodle dish with sauces at the table. If you do want to spice it up a bit, try adding a pinch or two of cracked red pepper flakes or ground white pepper. Sriracha sauce, sambal, sweet chili sauce, and oyster sauce also make great flavor accents.

This recipe was inspired by our Spicy Red Chili Shrimp Sauté with Asian Veg and Rice Noodles recipe!

This Asian Rice Noodle and Vegetable Stir Fry recipe is really good as a light, meatless meal, but it also makes a delicious accompaniment for:

Making this Asian Rice Noodle & Vegetable Stir Fry?

I’d love to hear about it!

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Make sure to hashtag #baconfatte or tag @baconfatte in your social media posts!

Asian Rice Noodle and Vegetable Stir Fry recipe from BaconFatte.com

 

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6 comments… add one
  • Christine @ Christine's Pantry December 7, 2017, 10:29 am

    Sounds and looks good.

    Reply
  • Hadia December 7, 2017, 1:52 pm

    This is such a beautiful side dish!On my to do list!

    Reply
  • Lynn Elliott Vining December 7, 2017, 2:09 pm

    That looks beautiful! I’d love a big bowl right now!

    Reply

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