Asian Rice Noodle and Vegetable Stir Fry
This Asian Rice Noodle and Vegetable Stir Fry recipe is perfect for a light, meatless meal any time of year. Or, add shredded chicken, pork, shrimp or other seafood. It’s also delicious as a side dish for grilled or roasted meats.
Ingredients
- 2 Tbsp. vegetable oil - or other light oil
- 2 cups green cabbage (any variety), thinly sliced
- 1/4 - 1/2 pound baby bok choy (10 – 18 heads), cleaned and trimmed
- 1 - 2 small carrots, peeled and shredded or finely julienned
- 1, 8 oz. can bamboo shoots, drained and liquid reserved (optional)
- 1, 8 oz. can sliced water chestnuts, drained and liquid reserved (optional)
- 2 cloves garlic, pressed or very finely chopped
- 4 heaping cups cooked “rice stick” or “rice vermicelli” noodles (about 8 ounces, dry)
- 5 - 6 scallions, white and green parts thinly sliced (reserve some greens for garnish)
- 2 - 4 Tbsp. low sodium soy sauce + more to taste
- 2 - 4 Tbsp. aji-mirin + more to taste
Instructions
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Cook the rice noodles according to the directions on the package. Some brands don't offer directions, but all you need to do is bring a pot of water to boil, then soak the noodles in the boiling water for a few minutes, and stir, just until tender. Pour the cooked noodles into a strainer, and rinse thoroughly with cold water while stirring. Allow noodles to drain, then place them back in the pot. Add 2 Tbsp. soy sauce and toss noodles well. Cover until ready to add them to the vegetables.
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Heat a wok or large pan over medium-high heat, and add the oil.
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Add cabbage, bok choy, carrots, bamboo shoots and water chestnuts (if using), and garlic. Stir fry for 4 – 6 minutes just until the vegetables begin to soften.
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Then add the cooked noodles, scallions, more soy sauce + aji-mirin to taste. Stir well to combine sauces.
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Cook for an additional 3 – 4 minutes. If needed, add the liquid from cans of bamboo shoots and/or water chestnuts (or water) - a tablespoon or two at a time - to loosen the noodles.
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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 above!
Recipe 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.