Got just 15 minutes to whip up a tasty, filling dinner tonight? No worries, I’ve got you covered. This is a super quick stir-fry with just a handful of ingredients but a pleasing variety of textures and flavours.
If you’ve got a few more than just 15 minutes, then this easy rice vermicelli stir-fry would also make a great side dish to something along the lines of sweet and sour tofu or orange and ginger glazed tofu.
If you were to take a look in my pantry, you’d find all manner of noodles, rice, and rice noodles.
You’d also find four different types of soy sauce, which my husband thinks is the most bizarre thing he’s ever seen and doesn’t hesitate to announce the fact to all his friends and family whenever we get together for a meal.
Should I tell him that I’ve been very tempted to buy a bottle of mushroom-flavoured soy sauce, thereby bringing the pantry stock up to five?
Then he’d really think I’m weird. But don’t worry about all that, for this recipe you only need one type of soy sauce!
My hoard is the result of numerous trips downtown to the specialty Asian supermarket since the selection of Asian products in Barcelona supermarkets is pretty much limited to one kind of soy sauce (hence my husband’s ignorance of soy sauce) and instant ramen.
That’s why I was delightfully surprised when rice vermicelli appeared on the shelves of our corner store sometime last year.
Although they’re more expensive than what you can get at an Asian supermarket, they’re easy to pick up when I need to make something fast and don’t have time or inclination to make a trip downtown and I also like to use them for these curry-spiced Singapore noodles.
- 125 grams (4.5 oz) vermicelli rice noodles
- 1 tablespoon oil
- 1 shallot, minced or two green onions, chopped
- 2 cloves of garlic, minced
- 1 tablespoon minced ginger
- 1 large carrot
- Half a head of cabbage
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- A pinch of salt
- A pinch of sugar
- Prepare the vermicelli noodles according to the package directions. Normally soak them in warm water for 2 – 3 minutes then drain and rinse them under cold water. Set aside.
- Shred the cabbage and peel and slice the carrot into thin, noodle-like strips. A mandoline works well for this or use a sharp knife if you don’t have one.
- Heat a wok or large pan over high heat. Add the oil, shallot or white part of the green onion, garlic and ginger and fry, stirring for 10 – 20 seconds. Add the carrot and cabbage and stir fry until soft. Add the rice noodles, soy sauce, red pepper flakes, salt, sugar and green parts of the green onion, if using. Mix well and stir fry for a couple of minutes until warmed through.
- Taste and adjust seasoning if necessary, adding more soy sauce, red chili flakes, sugar or salt to taste.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 189Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 604mgCarbohydrates: 34gFiber: 5gSugar: 6gProtein: 6g