Easy Rice Noodle Stir Fry
This budget-friendly rice noodle stir fry can be served as a main course or a side dish. Add your favourite meat or tofu if you like and use any vegetables you have on hand. This is a recipe you can tweak to perfection or make it different every time!
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Servings: 2 people
Ingredients
- 8 oz dried wide rice noodles (250 g package)
SAUCE
- ½ cup gluten free chicken stock
- 1½ tablespoon gluten free soy sauce
- 1½ tablespoon gluten free oyster sauce*
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch
VEGETABLES
- 1 tablespoon cooking oil
- 2 Thai bird chiles** or serrano chiles
- ½ onion, thinly sliced
- ½ red pepper, thinly sliced
- ½ green pepper, thinly sliced
AROMATICS
- 1 tablespoon cooking oil
- ½ tablespoon ginger root grated or finely chopped
- 2 garlic cloves finely chopped
- 2 teaspoon sambal oelek***
- ½ teaspoon sugar
FINISHING
- ⅓ cup salted peanuts
- 2 green onions thinly sliced
Instructions
Soften Rice Noodles
- Pour boiling water over dry rice noodles to cover. Let sit for 5 minutes. Drain and set aside.
Make Sauce
- Measure all sauce ingredients directly into a measuring cup. Whisk to combine and set aside.
Cook Vegetables
- Heat oil over medium high heat. When hot, add chile peppers, turning once, until blistered and oil is flavoured. Remove and set aside.
- Add onion and peppers, stir fry until onions are translucent, about 3 minutes. Transfer to a bowl and set aside.
- Return pan to heat and add another tablespoon of oil. When hot add ginger and garlic, stir fry 30 seconds.
- Add chile paste, stir fry 1-2 minutes. Sprinkle with sugar, stir and scrape the mixture on top of the cooked vegetables.
Finishing
- Heat remaining oil in wok on medium heat. Add noodles and gently stir fry, until softened and separated, about 1 minute.
- Stir sauce and pour over noodles. Gently stir until sauce begins to thicken.
- Add reserved vegetable mixture and half the peanuts. Stir to combine and transfer to serving dish.
- Sprinkle with green onion and remaining peanuts. Garnish with fried chiles and serve.
Notes
*Oyster sauce has a unique flavour so it's worth searching out the gluten free one. (Lee Kum Kee makes Panda brand Oyster sauce, the gluten free version has a GREEN label.) Substitute with hoisin sauce or Chinese black bean sauce for a different but delicious noodle dish.
**Thai bird chilies can be frozen. I keep a small ziplock of them in my freezer because I most often find them packaged in a bag with more than I need.
***Sambal oelek is chile paste with no garlic or other seasonings. Substitute with any hot sauce recognizing they are all slightly different.