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Singapore-Stlye Rice Noodles

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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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