Phoebe's Cookbook
Rice Noodles and Vegetables Stir-Fry
Rice Noodles & Vegetables Stir-Fry
Recipe By: David Mathews
Serving Size: 4
Preparation Time: 20 minutes
Total Time: 40 minutes
250 gr of Rice Noodles
1 tbsp vegetable oil
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp honey
1 1/2 tsp Sriracha
1 tsp pepper
2 tbsp grated fresh ginger
1 red pepper chopped finely
2 carrots, slivered
4 cups Baby Bok Choy
A few ounces of thinly sliced chicken or beef or fried tofu
2 cups spinach, chopped
Soak noodles in hot water until tender. Drain, transfer to a bowl and add 2 tsp of vegetable oil and 2 teaspoons of sesame oil and stir well. Set aside till needed.
Mix sauce; soy, honey, Sriracha and pepper and keep it ready.
Heat oils in a deep wok on medium-high heat. Once hot, add in grated ginger, fry for a few seconds. Add in meats and cook till no longer pink, remove meat and set aside. Add in vegetables, cook for 6 to 8 minutes.
Add the cooked meat, spinach, and the sauce mixture to the wok. Cook for another few minutes until well blended.
Add the noodles and fold it in until the noodles are well coated. Serve hot.