Singapore-Stlye Rice Noodles
By crazycook
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Ingredients
- 1 8 oz pkg rice vermicelli
- 3/4 c veggie broth
- 3 T soy sauce
- 2 T Chinese cooking wine or sherry
- 1 T plus 1 t brown sugar
- 2 T canola or peanut oil
- 1/2 pd. mushrooms, stemmed and thinly sliced
- 1 red bell pepper , thinly sliced
- 1 green pepper, thinly sliced
- 1/2 onion, thinly sliced
- 4 c thinly sliced napa cabbage
- 2 cloves garlic mince
- 4 green onions, chopped
Details
Preparation
Step 1
1. Soak rice noodles in hot water 15 minutes, or until softened. Drain and set aside
2. Whisk together Broth, soy sauce , wine and brown sugar in bowl. Set aside.
3. Heat wok over high heat , until water droplets evaporate within 1 second. add oil and swirl to coat wok. Add mushrooms, bell peppers & onion; stir fry 2-3 minutes or until veggies are softened. Add cabbage, garlic and cook 1-2 minutes more . Add broth mixture and toss with veggies ; add noodles and toss to combine. Stir fry 2-3 minutes or until noodles absorb some of sauce and soften . Remove from heat and stir in green onions.
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