Since today is Chinese New Year, I had to make a lucky Asian noodle dish. Hopefully the long noodles in this stir fry will bring my family good luck in this new Chinese year of the rabbit. This is a simple and healthy stir fry noodle dish that I made with very thin rice noodles. These rice stick noodles are perfect for just about everybody because they are also gluten free. You can soak them and soften them like I have done here, or you can deep fry them. I usually use these noodles in their soft form to make pad Thai, Vietnamese noodle soup, or deep fried in some type of Asian salad. This was the first time I used them in a stir fry, and they were so good. I made this stir fry with lots of fresh vegetables, so it’s a perfect option for vegetarians. If you want to add a little meat, or maybe some shiitake mushrooms, that would be perfect too. Shrimp would be a great addition to this recipe.
Stir Fried Rice Noodles Recipe
1 package rice sticks, or mai fun noodles
1 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 medium carrots, cut in thin slices
2 stalks celery, cut in this slices
1 clove garlic, grated
1 medium head of bok chow, sliced
1 teaspoon freshly grated ginger
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 tablespoon oyster sauce
2 tablespoons vegetable oil
1 small container bean sprouts
8 green onions, sliced
3 tablespoons freshly chopped cilantro, for garnish
1. Place rice noodles in a large bowl. Cover with hot water, and let soften for about 20 minutes. Preheat large skillet or wok. Add bell peppers, carrots, and celery. Stir fry until softened. Add grated garlic, ginger, sugar, soy sauce, sweet chili sauce, and oyster sauce. Add bok choy and mix until well combined and bok choy is wilted.
2. Drain noodles and add softened noodles to wok and mix well. Add bean sprouts and toss. Move to a serving platter and top with fresh cilantro and fresh green onions.
Check out more great Chinese New Year recipes on Babble.