Rice noodle stir fry
Edited 3/8/11 because I rarely use the original recipe and I want my instructions at the top of the post. Read in reverse order if you want the original posting.
The original recipe has great potential to mix and match with whatever protein and veg you have on hand. I had maybe 1/4 lbs of cooked rice noodles and a crisper full of vegetables and I was hungry for lunch today. Here's what I did.
Saute a tsp of garlic and a tsp of ginger in some sesame oil for a few mins, until you can smell it.
Add in the chopped green onion, stir and cook another minute.
Add the carrot and a splash of rice vinegar or water, or white wine, just something to make some steam, cover and cook 1-2 min (the idea is to cook the carrot just long enough to still have a bite).
Add the snap peas and steam another minute.
Add the noodles, soy sauce, Siracha and some more sesame oil and toss to coat, cook until the veggies are still crisp and the noodles are coated.
We made this recipe last week, Rice Noodles with Pork and Spicy Cabbage. It was really yummy and now I'm in love with rice noodles now, such an interesting mouth feel to them. Kinda chewy, kinda soft and just a little sauce goes a long way when adding flavors.
I didn't have chile oil and I think I'd want to cook the cabbage a little more next time.
2 tablespoons oil
8 ounces ground pork
2 tablespoons minced garlic
3 tablespoons minced ginger
1 head Napa cabbage (1½ to 2 pounds), chopped
½ cup water
8 ounces medium rice noodles, cooked according to package directions
3 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons chili oil
Black pepper
¾ cup chopped fresh cilantro (really good, but optional)
Lime wedges (optional)
Heat the oil in a large skillet over medium-high heat.
Add the ground pork, sprinkle with salt.
Cook, stirring occasionally until the pork is cooked and has browned, 3 to 5 minutes. Remove the pork from the pan.
Turn the heat down to medium-low.
Add the garlic and ginger to the pan.
Cook, stirring, for about 1 minute.
Add the cabbage to the pan with the ½ cup of water.
Cook the cabbage until it has softened and all of the water has evaporated, about 15 - 20 minutes.
Continue cooking until it starts to brown a bit, about 5 minutes more.
When the cabbage is almost done, cook the rice noodles.
Follow the package directions and reserve some cooking liquid, rinse the noodles with cold water to stop the cooking.
Add the noodles, pork, soy sauce, sesame oil, chili oil, and some black pepper to the cabbage.
Stir well.
If it seems a bit dry, add some of the water that was reserved from cooking the noodles.
Taste and adjust seasoning, if needed.
Serve topped with the cilantro and with lime wedges, if desired.
The original recipe has great potential to mix and match with whatever protein and veg you have on hand. I had maybe 1/4 lbs of cooked rice noodles and a crisper full of vegetables and I was hungry for lunch today. Here's what I did.
Saute a tsp of garlic and a tsp of ginger in some sesame oil for a few mins, until you can smell it.
Add in the chopped green onion, stir and cook another minute.
Add the carrot and a splash of rice vinegar or water, or white wine, just something to make some steam, cover and cook 1-2 min (the idea is to cook the carrot just long enough to still have a bite).
Add the snap peas and steam another minute.
Add the noodles, soy sauce, Siracha and some more sesame oil and toss to coat, cook until the veggies are still crisp and the noodles are coated.
We made this recipe last week, Rice Noodles with Pork and Spicy Cabbage. It was really yummy and now I'm in love with rice noodles now, such an interesting mouth feel to them. Kinda chewy, kinda soft and just a little sauce goes a long way when adding flavors.
I didn't have chile oil and I think I'd want to cook the cabbage a little more next time.
2 tablespoons oil
8 ounces ground pork
2 tablespoons minced garlic
3 tablespoons minced ginger
1 head Napa cabbage (1½ to 2 pounds), chopped
½ cup water
8 ounces medium rice noodles, cooked according to package directions
3 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons chili oil
Black pepper
¾ cup chopped fresh cilantro (really good, but optional)
Lime wedges (optional)
Heat the oil in a large skillet over medium-high heat.
Add the ground pork, sprinkle with salt.
Cook, stirring occasionally until the pork is cooked and has browned, 3 to 5 minutes. Remove the pork from the pan.
Turn the heat down to medium-low.
Add the garlic and ginger to the pan.
Cook, stirring, for about 1 minute.
Add the cabbage to the pan with the ½ cup of water.
Cook the cabbage until it has softened and all of the water has evaporated, about 15 - 20 minutes.
Continue cooking until it starts to brown a bit, about 5 minutes more.
When the cabbage is almost done, cook the rice noodles.
Follow the package directions and reserve some cooking liquid, rinse the noodles with cold water to stop the cooking.
Add the noodles, pork, soy sauce, sesame oil, chili oil, and some black pepper to the cabbage.
Stir well.
If it seems a bit dry, add some of the water that was reserved from cooking the noodles.
Taste and adjust seasoning, if needed.
Serve topped with the cilantro and with lime wedges, if desired.
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