Wednesday, October 30, 2013

Stir-Fried Vegetarian Rice Stick Noodle

This was our first time trying the Jianxi rice stick and to be honest, I don't think it is suitable for stir-fry because the noodle is soft and not the chewy kind.  So, it would disintegrate when stir-frying.  The above picture is still fine but when I tried to heat up the leftover the next day by stir-frying it (trying to cut down on microwave usage by heating food up the traditional way), the noodle really broken out into smaller pieces.  Next time I would use this rice stick noodle in soup or as a cold dish.

My vegetarian rice stick noodle, again trying to incorporate as many different colors superfood as possible.


Button mushroom, sliced
Red bell pepper, sliced
Carrot, sliced
Celery, sliced
Jalapeno, sliced
Green onion, sliced
Garlic, minced
1 bowl of sliced romaine lettuce (not in picture)
1 packet of Jiangxi rice stick (fine), boil in water until soften, drain and set aside.

Sauce:  oyster sauce, dark soy sauce, fish sauce, sugar, white pepper, sesame oil.


1.  Heat up your wok, when hot, add in oil.  Then, add in garlic and white part of green onion, stir-fry until slight yellow, add in celery, red bell pepper and carrot, stir-fry well.  Add in mushroom and jalapeno, stir-fry well.

2.  Add in pre-cooked noodle and sauce ingredients, mix to blend well.  Add a little water if needed.  Lastly, add in the green part of green onion, stir and serve hot.


tigerfish said...

Yes I think with any "rice" product, the longer you cook (including any forms of re-heat), the more mushy it becomes. I have also tried stir-frying this kind of thick bee hoon before. Good on just that day and does not really keep well.

Sonia ~ Nasi Lemak Lover said...

Your plate of fried noodles is perfect for a quick lunch..

Phong Hong said...

Oh yummy! Love all the veges and colors.