Spicy and Sweet Stir-fried Rice Noodles
Southeast Asian Style Stir-fried Rice Noodles
We made stir-fried noodles using rice noodles! They’re spicy thanks to the addition of Cheongyang peppers. This dish offers a delightful balance of spicy and savory flavors, perfect for a quick and flavorful meal.
Main Ingredients- Rice noodles, 1 serving
- Onion, 1/4
- Carrot, 3 slices
- Oyster mushroom (Maitake), 1 piece
- Shrimp, 5 pieces
- Cheongyang pepper, 1
- Tomato, 2 slices
- Cucumber, 2 slices
- Egg, 1
- Almond flour, 2 Tbsp (optional)
Seasoning & Sauce- Minced garlic, 1 Tbsp
- Savory soy sauce (Matganjang), 1/2 Tbsp
- Oyster sauce, 1 Tbsp
- Red pepper flakes (Gochugaru), 1/2 Tbsp
- Sweet chili sauce, 1/2 Tbsp
- Cooking oil, for stir-frying
- Minced garlic, 1 Tbsp
- Savory soy sauce (Matganjang), 1/2 Tbsp
- Oyster sauce, 1 Tbsp
- Red pepper flakes (Gochugaru), 1/2 Tbsp
- Sweet chili sauce, 1/2 Tbsp
- Cooking oil, for stir-frying
Cooking Instructions
Step 1
While your water for boiling is heating up, place the rice noodles in a bowl of cold water and let them soak for about 10 minutes. This prevents the noodles from clumping together when cooked and ensures a chewier texture.
Step 2
Once the water is at a rolling boil, add the soaked rice noodles. Use chopsticks or tongs to gently stir them, ensuring they separate. Cook for about 2 minutes, then drain immediately and rinse under cold water. This stops the cooking process and keeps the noodles firm.
Step 3
After rinsing, place the rice noodles in a colander to drain any excess water thoroughly. Properly drained noodles will absorb the sauce better during the stir-frying process.
Step 4
Now, let’s prepare the vegetables! Thinly slice the onion and carrot into strips. Tear or slice the oyster mushroom into bite-sized pieces. Finely chop the Cheongyang pepper or slice it diagonally for a spicy kick. Rinse the shrimp and pat them dry. Slice the tomato into halves and the cucumber into thin rounds.
Step 5
Heat a wok or large pan over medium heat and add a little cooking oil. Crack the egg into the pan and scramble it. Push the scrambled egg to one side of the pan. Add the minced garlic to the empty space and sauté over low heat until fragrant. Be careful not to burn the garlic; this step is all about releasing its aroma.
Step 6
Once the garlic is fragrant, add the prepared shrimp to the pan. Stir-fry over medium heat until the shrimp turn pink and are cooked through.
Step 7
Add the sliced onion, carrot, and oyster mushrooms to the pan. Add a bit more cooking oil if needed. Increase the heat to high and stir-fry quickly until the vegetables are slightly tender-crisp and begin to caramelize slightly, bringing out their natural sweetness.
Step 8
Now, add the cooked rice noodles to the pan with the vegetables and shrimp. Toss everything together gently to combine.
Step 9
Add the halved tomatoes and diagonally sliced Cheongyang peppers to the noodles. These will add color, freshness, and a touch of heat.
Step 10
Time to create that delicious Southeast Asian flavor! Drizzle in a few drops of savory soy sauce, 1 Tbsp oyster sauce, 1/2 Tbsp gochugaru (red pepper flakes), and 1/2 Tbsp sweet chili sauce. Stir-fry everything together quickly, ensuring the sauce coats all the noodles and ingredients evenly.
Step 11
Transfer the flavorful stir-fried rice noodles to a serving plate. Garnish with the thinly sliced cucumber and a sprinkle of almond flour for an extra touch of texture and nutty flavor. (The almond flour is optional and can be skipped if you prefer. The cucumber adds a refreshing crunch.) Enjoy this taste of Southeast Asia right in your own kitchen!
