Stir-Fried Rice Noodles
30 minutes or fewer
After a brief soaking, rice noodles are ready to be tossed into a quick stir-fry for a noodle dish that gets to the table in record time. Feel free to make the dish with different vegetables or omit the eggs to make it vegan.
- 6 oz. rice sticks or rice vermicelli
- 2 tsp. toasted sesame oil, divided
- 2 large eggs
- ¼ tsp. white pepper
- ½ lb. asparagus, trimmed and sliced diagonally into 1-inch pieces (2 cups)
- 7 oz. snow peas, trimmed and sliced lengthwise into ½-inch-wide strips (2½ cups)
- 3 cloves garlic, minced (1 Tbs.)
- ¾ cup low-sodium vegetable broth
- 2 Tbs. low-sodium soy sauce
- 2 tsp. sriracha sauce
- 3 green onions, thinly sliced (⅓ cup)
1. Soak rice sticks in large bowl of hot water 8 minutes. Drain well.
2. Meanwhile, heat 1 tsp. oil in nonstick skillet over medium-high heat. Whisk eggs in small bowl with 2 tsp. water and white pepper, and season with salt, if desired. Pour eggs into skillet, and swirl pan so eggs cover bottom in even layer. Cook 1 to 2 minutes, then carefully flip omelet. Cook 1 minute more, then transfer to cutting board, and slice into strips.
3. Heat remaining 1 tsp. oil in skillet; add asparagus and snow peas. Stir-fry 3 to 4 minutes, add garlic, and cook 1 minute more. Whisk together broth, soy sauce, and sriracha in bowl. Add mixture to pan; bring to a simmer. Stir in rice sticks, and cook 3 to 5 minutes, or until liquid is absorbed. Mix in egg strips and green onions.
April/May 2011 p.38