Description
An inviting dish featuring stir-fried wide rice noodles, crisp vegetables, and savory flavors that create a symphony for the taste buds.
Ingredients
Scale
- 5.3 oz thin dry rice vermicelli
- 2 tablespoons neutral oil (Canola or vegetable oil)
- 4 oz protein of choice (chicken, shrimp, or tofu, optional)
- 4 cloves garlic, minced
- 3 eggs
- 5.3 oz Chinese broccoli, thinly sliced stems and roughly chopped leaves
- 1/4 to 1/2 cup water
- 1 tablespoon soy sauce
- 1 tablespoon Golden Mountain Sauce
- Few dashes black or dark soy sauce for color
- 1/4 teaspoon ground white pepper
- 4 teaspoons sugar
- 1–2 Thai chilies or hot pepper (optional)
- 2–3 tablespoons white vinegar (optional)
Instructions
- Soak the rice vermicelli in a bowl of room-temperature water for 5-15 minutes until fully limp, then drain.
- Prepare the chili vinegar by soaking chopped Thai chilies in vinegar to meld flavors.
- Heat your wok over high heat, add 1 tablespoon of oil until it shimmers.
- Cook the protein if using, tossing until slightly charred; remove and set aside.
- Sauté the minced garlic in the same wok until golden brown.
- Scramble the eggs in the wok until just set.
- Stir in the drained rice vermicelli with 1/4 cup of water.
- Season with soy sauce, Golden Mountain sauce, black soy sauce, sugar, and white pepper.
- Reintroduce the cooked protein and adjust moisture with more water if needed.
- Add the Chinese broccoli and cook until wilted.
- Serve hot, drizzling with chili vinegar for extra zest.
Notes
Use high-quality ingredients for the best flavor. Fresh vegetables will elevate this dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg