Rice Noodles Recipe
Rice noodles date back over 2,000 years to ancient China, where they were invented during the Qin Dynasty. They became a practical alternative to wheat-based noodles, especially for people in southern China, where rice cultivation thrived.
Equipment
- A large pot
- A wok or large skillet
- Strainer
- Cutting board and knife
- Mixing spoon
Ingredients
- 200g rice noodles
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 medium onion, sliced
- 1 cup mixed vegetables (carrots, bell peppers, and broccoli)
- 200g protein of choice (shrimp, chicken, tofu, or beef)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro or spring onions for garnish
Instructions
- Prepare the Rice NoodlesBring a large pot of water to a boil. Remove from heat and add the rice noodles. Let them soak for 5–7 minutes until soft but not mushy.
- Drain the noodles, rinse under cold water to stop cooking, and set aside.
- Cook the ProteinHeat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add your protein (shrimp, chicken, tofu, or beef) and cook until fully done. Remove from the wok and set aside.
- Stir-Fry the VegetablesAdd the remaining 1 tablespoon of vegetable oil to the wok.
- Toss in the garlic and onion, stirring until fragrant (about 30 seconds).
- Add the mixed vegetables and stir-fry for 3–4 minutes until they are tender-crisp.
- Combine IngredientsReturn the cooked protein to the wok.
- Add the softened rice noodles, soy sauce, oyster sauce, sesame oil, and chili flakes. Toss everything together until the noodles are well coated and heated through.
- Season and GarnishTaste and adjust the seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh cilantro or spring onions.