Singapore-Stlye Rice Noodles

Singapore-Stlye Rice Noodles
Singapore-Stlye Rice Noodles

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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