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Thin Rice Noodle Recipe

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Rice Noodles With Chicken Recipe NYT Cooking
Rice Noodles With Chicken Recipe NYT Cooking from cooking.nytimes.com

Description

Thin Rice Noodles are a staple in many Asian dishes. They have a delicate texture and can be used in soups, stir-fries, and salads. This recipe is easy to make and takes less than 30 minutes to prepare.

Prep Time

Preparation time for this dish is approximately 15 minutes.

Cook Time

Cooking time for this dish is approximately 10-15 minutes.

Ingredients

  • 1 package of thin rice noodles
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp vegetable oil
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, grated
  • 1 red bell pepper, sliced
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1 cup cabbage, shredded
  • 1 tsp sesame oil
  • 2 green onions, thinly sliced
  • Salt and pepper to taste

Equipment

  • Wok or large skillet
  • Large pot for boiling noodles
  • Strainer or colander

Method

  1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes or until tender. Drain and set aside.
  2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook for 1-2 minutes or until fragrant.
  3. Add the sliced onion, red bell pepper, and carrot. Cook for 3-4 minutes or until the vegetables are tender.
  4. Add the shredded cabbage and cook for another 1-2 minutes.
  5. Add the cooked rice noodles to the wok or skillet.
  6. Drizzle soy sauce and oyster sauce over the noodles and stir well to combine.
  7. Season with salt and pepper to taste.
  8. Drizzle sesame oil over the noodles and stir well to combine.
  9. Garnish with thinly sliced green onions.
  10. Serve hot and enjoy!

Notes

For a vegetarian option, substitute the oyster sauce with mushroom sauce. You can also add other vegetables of your choice such as broccoli, snow peas, or bean sprouts.

Nutrition Info

This recipe yields approximately 4 servings. Each serving contains approximately 250 calories, 8 grams of fat, 40 grams of carbohydrates, and 4 grams of protein.

Recipe Tips

To prevent the rice noodles from sticking together, rinse them with cold water after draining them. You can also toss them with a little bit of vegetable oil to keep them from sticking together. When stir-frying, make sure to keep the heat on high to prevent the vegetables from becoming soggy.

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