Fresh Rice Noodles with Meat and Greens Recipe

Name: Fresh Rice Noodles with Meat and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh rice noodles; 2 tablespoons vegetable oil; 3 tablespoons soy sauce; 2 tablespoons minced garlic (6 cloves); 1/2 pound boneless pork or chicken, trimmed of all fat and thinly sliced across the grain; 3/4 pound Chinese kale, bok choy or broccoli, cut into 1-inch pieces (4 cups); 1 tablespoon fish sauce; 1 tablespoon sugar; 1 1/2 cups chicken stock or canned broth; I tablespoon cornstarch dissolved in 1/4 cup cold water; 1 teaspoon freshly ground white pepper; Vinegar-Chile Sauce, for serving

Servings: persons

1 pound fresh rice noodles
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons minced garlic (6 cloves)
1/2 pound boneless pork or chicken, trimmed of all fat and thinly sliced across the grain
3/4 pound Chinese kale, bok choy or broccoli, cut into 1-inch pieces (4 cups)
1 tablespoon fish sauce
1 tablespoon sugar
1 1/2 cups chicken stock or canned broth
I tablespoon cornstarch dissolved in 1/4 cup cold water
1 teaspoon freshly ground white pepper
Vinegar-Chile Sauce, for serving

1
If your fresh rice noodles come in uncut folded sheets, slice them into 3/4-inch ribbons.
2
Place the noodles in a colander and rinse under hot water for about 1 minute, then shake to drain and to help separate the strands.
3
Set a wok over high heat.
4
When it is very hot, add 1 tablespoon of the oil and swirl to coat the wok.
5
Add the noodles and stir-fry for about 1 minute, tossing constantly to separate the strands.
6
Add 1 tablespoon of the soy sauce and stir-fry for 30 seconds.
7
Turn the noodles out on a platter.
8
Rinse out the wok and wipe it dry.
9
Return it to high heat, add the remaining 1 tablespoon oil and swirl to coat the wok.
10
Toss in the garlic and stir-fry until golden, about 30 seconds.
11
Add the meat and stir-fry until it turns white, about 2 minutes.
12
Add the greens and stir-fry until softened, 3 to 4 minutes.
13
Add the remaining 2 tablespoons soy sauce, the fish sauce and mix well.
14
Pour in the chicken stock and bring to a vigorous boil.
15
Cook for 3 minutes.
16
Add the dissolved cornstarch and cook, stirring, until the sauce thickens, about 2 minutes.
17
Remove from the heat and pour over the noodles.
18
Sprinkle the white pepper on top and serve in deep bowls.
19
Pass the Vinegar-Chile Sauce separately.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound fresh rice noodles, 2 tablespoons vegetable oil, 3 tablespoons soy sauce, 2 tablespoons minced garlic (6 cloves), and more.

Yes, Fresh Rice Noodles with Meat and Greens falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Rice Noodles with Meat and Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions