Rice Noodle Stir Fry


1 14 ounce package of rice stick noodles (vermicelli--found in the ethnic food aisle)
1 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons cooking sherry or white wine
2 tablespoons minced garlic
2 tablespoons minced ginger
1/2 tablespoon chopped dry red chili pepper
4 tablespoons peanut oil
1/2 yellow onion, sliced
1 yellow or orange bell pepper, cored and sliced
1 pound bok choy chopped into bite size pieces
1/2 cup snow peas
2 cups sunburst yellow tomatoes or cherry tomatoes, sliced in half
1 1/2 cup cilantro, chopped
2-4 teaspoons sesame oil


Place noodles in a large bowl and cover with warm water. Allow to soak while you are chopping the vegetables. After 20 to 30 minutes, drain and then set aside.

Mix the vegetable broth, soy sauce and sherry or wine.

Line everything up in the order that you will need it. Peanut oil, garlic, ginger, chili pepper, onion, bell pepper, bok choy, snow peas, tomatoes, noodles, cilantro, sesame oil.

Add peanut oil to wok or pan, heat the oil and ensure that it is covering all sides. Add garlic, ginger and chili pepper. Stir fry for a few seconds. Add onion and bell pepper and fry for a few minutes until the onion starts to become soft. Add bok choy and stir fry for a minute until the leaves are wilted. Add the broth mixture, snow peas and tomatoes. Reduce heat to medium, cover and simmer for 2 minutes. Add the noodles and toss to mix the vegetables in with the noodles. Add the cilantro and toss, stir frying for another minute. Drizzle the sesame oil over the top and toss.


Have fun with this! Use whatever vegetables that you have on hand--substitute broccoli for bok choy, sliced tomatoes for cherry tomatoes. Kids love this dish too!

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