{"id":4222,"date":"2011-04-11T17:47:09","date_gmt":"2011-04-12T01:47:09","guid":{"rendered":"http:\/\/foodiddy.com\/?p=4222"},"modified":"2011-04-11T17:47:09","modified_gmt":"2011-04-12T01:47:09","slug":"stir-fried-rice-noodles","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=4222","title":{"rendered":"Stir-Fried Rice Noodles"},"content":{"rendered":"

I was flipping through my April\/May 2011 issue of Vegetarian Times<\/a> 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.<\/p>\n

Stir-Fried Rice Noodles <\/strong><\/p>\n

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The Ingredients:
\n<\/strong>6 oz. rice sticks
\n2 Teaspoons Toasted Sesame Oil – divided
\n2 Large Eggs
\n2 Teaspoons Water
\n1\/4 Teaspoon White Pepper
\n1\/2 lb. Asparagus – trimmed and sliced diagonally into 1 inch pieces
\n7 oz. Snow Peas – trimmed and sliced lengthwise into wide strips
\n3 Cloves Garlic – minced
\n3\/4 Cup Low Sodium Vegetable Broth – I didn’t have low sodium, used regular
\n2 Tablespoons Low Sodium Soy Sauce
\n2 Teaspoons Siracha Sauce – didn’t have any, I used Cholula
\n3 Green Onions – thinly sliced<\/p>\n

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1. Soak rice sticks in a large bowl of hot water for 8-10 minutes and then drain well.
\n2. Heat 1 Teaspoon of your sesame oil in a nonstick skillet over medium-high heat.<\/p>\n

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3. Whisk eggs in small bowl with 2 teaspoons water and white pepper, and season with salt.<\/p>\n

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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.<\/p>\n

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My flip didn’t go very smoothly. My bottom right corner got messed up.<\/p>\n

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5. Heat remaining 1 teaspoon sesame oil in skillet, add asparagus and snow peas.<\/p>\n

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6. Stir-fry 3-4 minutes, add garlic, and cook 1-2 more minutes.<\/p>\n

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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.<\/p>\n

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Nutrition Info: Per 2 Cup Serving (Serves 4)
\n256 cal | 9 g prot. | 5 g fat | 43 g carb.| 93 mg chol. | 385 mg sodium | 3 g fiber | 4 g sugars
\nNote: My sodium was higher since I didn’t have low sodium veggie broth on hand.<\/p>\n

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.<\/p>\n

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 –\u00a0 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.\u00a0 If you have a good recipe, let me know in comments. \ud83d\ude42
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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 … <\/p>\n

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