Chinese Rice Noodle and Vegetable Stir Fry
This vegetable stir fry is perfectly delicious as a light, meatless meal just the way it is, or you can add shredded chicken, pork, shrimp or other seafood to make it a little hardier. You can also serve this as a side dish with your favorite grilled or roasted meats.
2 tablespoons canola oil (or other light oil)
1 heaping cup cabbage, very thinly sliced
1/2 green bell pepper, thinly sliced
1 – 2 small carrots, peeled and thinly sliced
1/2 onion, thinly sliced
2 teaspoons granulated garlic
4 heaping cups cooked “rice stick” or “rice vermicelli” noodles
2 mushrooms, thinly sliced
2 – 3 scallions, thinly sliced
1 tablespoon soy sauce
salt and black pepper to taste
Step 1: Add rice nooddle to a large bowl. Add hot water to cover the rice noodles. Turn the noodles once in awhile till it is soft. Then take the noodles out and drain the water.
Step 2: While rice noodle is soaking in hot water, thinly slice all the vegetables.
Step 3: In a wok or large pan, add the oil and heat over medium-high heat. Add all the vegetables and garlic. Stir fry for 4 – 6 minutes until the vegetables begin to soften.
Step 4: Then add the noodles, and stir well to combine with vegetables. Add salt and soy sauce. Cook for an additional 3 – 4 minutes. If needed, add small amount of water.
Add black pepper to taste and serve.