Stir-Fried Rice Noodles with Bean Sprouts and Scallions Recipe

Name: Stir-Fried Rice Noodles with Bean Sprouts and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Thai rice noodles ( 1/4 inch wide; sometimes labeled rice sticks); 2 tablespoons Asian sesame oil; 4 tablespoons canola or other vegetable oil; 1 cup Chicken Stock or canned low sodium chicken broth; 1/4 cup oyster sauce; 3 tablespoons good-quality soy sauce, such as Kikkoman; 1 tablespoon Chinese fermented black beans; 2 large cloves garlic, minced; 3 cups fresh bean sprouts, picked over, rinsed, and drained; 3 bunches scallions, white and green parts, trimmed and cut into 1/2-inch lengths

Servings: persons

1 pound Thai rice noodles ( 1/4 inch wide; sometimes labeled rice sticks)
2 tablespoons Asian sesame oil
4 tablespoons canola or other vegetable oil
1 cup Chicken Stock or canned low sodium chicken broth
1/4 cup oyster sauce
3 tablespoons good-quality soy sauce, such as Kikkoman
1 tablespoon Chinese fermented black beans
2 large cloves garlic, minced
3 cups fresh bean sprouts, picked over, rinsed, and drained
3 bunches scallions, white and green parts, trimmed and cut into 1/2-inch lengths

1
Place the rice noodles in a large bowl with very hot water to cover.
2
Let stand, stirring occasionally, until softened but still very chewy and not at all done, about 5 minutes.
3
Check frequently to make sure the noodles dont get too soft.
4
Drain the noodles in a colander and rinse under cold running water until thoroughly chilled.
5
Drain again, return to the bowl, and toss with the sesame oil and 2 tablespoons of the canola oil.
6
Set aside until youre ready to use them (see Notes).
7
Combine the chicken stock, oyster sauce, soy sauce, and black beans in a small bowl and stir well to mix.
8
Set aside.
9
Heat the remaining 2 tablespoons canola oil in a wok or large, heavy skillet over medium-high heat.
10
When the oil is very hot but not yet smoking, add the garlic and cook, stirring, until very lightly browned, about 10 seconds.
11
Add the rice noodles and the chicken stock mixture and stir-fry until most of the liquid is absorbed into the noodles, 2 to 3 minutes.
12
Stir in the bean sprouts and scallions to mix thoroughly, then remove the wok from the heat.
13
Transfer the noodles to a serving bowl and serve immediately.

804

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 pound Thai rice noodles ( 1/4 inch wide; sometimes labeled rice sticks), 2 tablespoons Asian sesame oil, 4 tablespoons canola or other vegetable oil, 1 cup Chicken Stock or canned low sodium chicken broth, and more.

Yes, Stir-Fried Rice Noodles with Bean Sprouts and Scallions 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.

Stir-Fried Rice Noodles with Bean Sprouts and Scallions

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