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Rice Noodle Stir Fry May 5, 2010

Filed under: Recipes & Food Ideas — sharonsweets @ 7:36 pm
Tags: , ,

Do you ever feel like making a big stir fry but don’t know how to flavor it? This is an easy way to get excellent flavor using basic ingredients. It’s quite a versatile dish, and you can add and omit the veggies you wish to use, whatever you have in the house. It’s my everyday stir-fry, simple enough to make all the time, but nice enough for guests, and it’s always appreciated. Use various colored vegetables and cook them lightly to retain a rainbow palette.

Yield: 4 servings

10 ounces dry rice noodles

2 teaspoons toasted sesame or olive oil

1 tablespoon olive or toasted sesame oil

1/2 cup carrots, sliced in thin strips

1/3 cup soaked dried or fresh mushrooms

2/3 cup shredded cabbage

3/4 cup baby corn

2/3 cup red peppers, sliced in thin long strips

1/2 cup cooked edamame (removed from pods)

1/3 cup water chestnuts

1/4 cup green onion/scallions, sliced thinly, diagonally

2 tablespoons of the soaking water from dried mushrooms, vegetable broth, or water


1/4 cup olive or toasted sesame oil

2 tablespoons tamari

1 tablespoon agave nectar

1 tablespoon shredded, minced or very thinly sliced ginger

3 cloves minced garlic

1 teaspoon orange zest

2 tablespoons fresh orange juice

1 tablespoon lime juice

1/4 teaspoon Chinese 5-spice powder

Optional Garnishes:

sesame seeds

white pepper

chopped cilantro

Prepare the sauce. Combine all the ingredients in a small bowl and set aside.

Prepare the noodles according to the package directions. Drain and rinse with cold water. Drain again and toss with the 2 teaspoons sesame or olive oil. Set aside.

Heat the oil in a wok or large sauté pan on medium heat. Add the carrots and mushrooms and cook for about 3 minutes, stirring occasionally. Add the cabbage, baby corn, red peppers and edamame and continue to cook for another 3 minutes. Add the water chestnuts, green onion and soaking water and stir. Add in the sauce to the vegetable mixture and cook another 3 minutes. Serve immediately over the rice noodles. Garnish with sesame seeds and white pepper.

Note: You can also add tofu or another vegan meat to the dish. Use more oil and saute it prior to adding the vegetables. If you decide to add more ingredients, you’ll have to make more sauce.


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