Some Like it Hot: Spicy Rice Noodle Stir Fry

Did I mention that I’m crazy about the sauce from Gobi Manchurian? Well, let me tell you again, then: I am crazy about this sauce. The whole tablespoon of Sriracha probably has a lot to do with this. This time I used it in a noodle dish. The technique is one that I learned from making Pad Thai: soften the rice noodles in hot tap water so that they’re not quite cooked through, and then they soak up the sauce for maximum flavor.

This goes out to Presto Pasta Nights, created by Ruth of Once Upon a Feast, and hosted this week by Helen of Fuss Free Flavours. Spicy Rice Noodle Stir Fry

I used straw mushrooms that I had in the freezer, left over from Thai Tofu Noodle Soup, but any ‘shrooms will do. To make this a main dish, add some tofu, such as a recipe of Baked Tofu Triangles.

7 ounces of wide rice noodles (half a package)
2 baby bok choi, about 8 ounces
1 large carrot, peeled
1 celery stick
a handful of mushrooms
1 tablespoon canola or sesame oil

Soak the rice noodles in hot tap water until soft, but not cooked, about 20 minutes. A 2-quart drink pitcher is handy for this.

Cut the leaves from the baby bok choi stems. Slice the leaves and set aside. Thinly slice the bok choi stems, carrot and celery (I used the slicing disk of my food processor.) Slice mushrooms if they’re large.

Prepare sauce, below.

When the noodles are soft, drain and proceed with the recipe.

Heat oil in a skillet over high heat. Stir-fry bok choi stems, carrot, celery and mushrooms until crisp-tender, about 2 minutes. Stir in bok choi leaves. Add noodles and sauce and cook over medium-high heat, tossing frequently, until noodles have absorbed sauce, about 8 minutes.

1 tablespoon canola or sesame oil
2 cloves garlic, minced
1 inch piece ginger, minced
2-3 jalapeños or serranos, minced
2 or more green onions, green and white part, sliced
3 tablespoons ketchup
1 tablespoon Sriracha sauce (less if you don’t want this to be very hot)
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/4 cup water
3/4 teaspoon salt
Heat the oil in a small sauce pan. Add the garlic, ginger, jalapeños or serranos and green onions and cook for about 2 minutes. Whisk in remaining ingredients.

Serves 6.

This keeps well for a couple of days in the refrigerator.

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3 Responses

  1. I’m drooling! Thanks for sharing with Presto Pasta Nights.

  2. That sauce sounds really awesome. And, a good tip with the rice noodle soaking too.

  3. Mmm this sauce does sound delicious. I can see why you’re addicted to it.

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