Stir-Fried Rice Noodles

I was flipping through my April/May 2011 issue of Vegetarian Times magazine and they had a “noodlemania” section that featured 5 favorite Asian noodle dishes. I would eventually like to make ALL of them, but I started with the dish that I had the most ingredients for.

Stir-Fried Rice Noodles

The Ingredients:
6 oz. rice sticks
2 Teaspoons Toasted Sesame Oil – divided
2 Large Eggs
2 Teaspoons Water
1/4 Teaspoon White Pepper
1/2 lb. Asparagus – trimmed and sliced diagonally into 1 inch pieces
7 oz. Snow Peas – trimmed and sliced lengthwise into wide strips
3 Cloves Garlic – minced
3/4 Cup Low Sodium Vegetable Broth – I didn’t have low sodium, used regular
2 Tablespoons Low Sodium Soy Sauce
2 Teaspoons Siracha Sauce – didn’t have any, I used Cholula
3 Green Onions – thinly sliced

1. Soak rice sticks in a large bowl of hot water for 8-10 minutes and then drain well.
2. Heat 1 Teaspoon of your sesame oil in a nonstick skillet over medium-high heat.

3. Whisk eggs in small bowl with 2 teaspoons water and white pepper, and season with salt.

4. Pour eggs into skillet, and swirl pan so eggs cover bottom in an even layer. Cook 1-2 minutes, then carefully flip omelet. Cook 1-2 minutes more, then transfer to cutting board and slice into strips.

My flip didn’t go very smoothly. My bottom right corner got messed up.

5. Heat remaining 1 teaspoon sesame oil in skillet, add asparagus and snow peas.

6. Stir-fry 3-4 minutes, add garlic, and cook 1-2 more minutes.

7. Whisk together broth, soy sauce, and hot sauce in bowl. Add the mixture to the pan with your asparagus and snow peas and bring to a simmer. Stir in rice sticks and cook for 3-5 more minutes or until the liquid is absorbed. Mix in egg strips and green onions before serving.

Nutrition Info: Per 2 Cup Serving (Serves 4)
256 cal | 9 g prot. | 5 g fat | 43 g carb.| 93 mg chol. | 385 mg sodium | 3 g fiber | 4 g sugars
Note: My sodium was higher since I didn’t have low sodium veggie broth on hand.

I really liked the dish a lot, but I would tweak it for next time. I would add more broth and I would cut the amount of noodles in 1/2. I found myself digging out the veggies and leaving a lot of the noodles. The flavor was there, I just wanted more sauce/broth.

I’m looking forward to trying some of the other stir-fry recipes. As new things come into season, I definitely increase my vegetable consumption and I’m finding that I’ve been eating vegetarian about 5 days a week. I could probably transition to full time, but every once in a while, I really do enjoy a good burger –  and I don’t mean a garden burger… all though I’m slightly addicted to those too. I would love to find a solid recipe for making my own. I’ve tried a few before and the words “wood chip” and “sawdust” comes to mind.  If you have a good recipe, let me know in comments. 🙂