Rice Noodles with Chicken or Tofu

This easy rice noodle recipe starts with very thin rice noodles (called vermicelli "rice stick" at Asian stores). Added to the rice noodles are shiitake mushrooms, red pepper, bean sprouts, and your choice of chicken or tofu (vegetarian). Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion, from everyday meals to a party-worthy dish. As a bonus, these rice noodles are healthy, low-fat, and gluten-free. ENJOY!

Prep Time: 12 minutes

Cook Time: 6 minutes

Ingredients:

• approx. 1 cup fresh chicken pieces/strips for stir-frying, OR 1 cup cubed tofu
• 2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
• 1 cup or more fresh shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 2-3 cups fresh bean sprouts
• 8 oz. very thin dried rice noodles ("vermicelli" OR "vermicelli rice stick")
• 1/2 cup chicken stock (or simulated chicken stock for vegetarians)
• handful of fresh coriander
• wedges of lime for garnish, and Nam Prik Pao Chili Sauce served on the side
• 2 1/2 Tbsp. oil
• STIR-FRY SAUCE:
• 1 Tbsp. soy sauce
• 1 tsp. dark soy sauce
• 1 Tbsp. fish sauce (or add an extra 1.5 Tbsp. soy sauce)
• 1 tsp. sugar
• 1 Tbsp. lime juice
• 1/4 cup chicken stock (or simulated chicken stock)
• 1-2 tsp. chilli sauce (adjust according to how spicy you want your noodles)

Preparation:

1. Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Allow the chicken or tofu to marinate while you prepare the other ingredients.
2. Soak rice noodles in a pot of hot water for 5-12 minutes, or just until noodles are soft enough to eat, but still firm (they will finish cooking later, so try not to over-soften them now). The timing will depend on how warm or hot your water is - the hotter, the faster the noodles will soften.
3. When noodles are finished soaking, drain and rinse with cold water (to keep them from sticking). Reserve.
4. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
5. Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil. Swirl oil around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock.
6. Stir-fry 5 minutes, or until chicken (or tofu) and mushrooms are cooked. Stir-Frying Tip: When wok or pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients frying nicely.
7. Add the red pepper. Stir-fry another 1-2 minutes. The red pepper will turn bright red, but should still retain its crispness. Again, add a little broth when pan becomes too dry.
8. Now add the noodles plus the stir-fry sauce. Using two utensils (spatulas, wooden spoons, or Asian wooden "shovels"), lift and turn the noodles or use a tossing motion, as if tossing a salad. Do this until the sauce is well distributed throughout the noodles (1-2 minutes).
9. Finally, add the bean sprouts, continuing to stir-fry another minute (the bean sprouts should remain fairly crisp).
10. Remove from heat. Taste-test the noodles for salt, adding 1-2 tsp. (or more) fish sauce if not salty enough. If too salty, add another squeeze or two of lime juice.
11. To Serve: Lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander, and garnish with wedges of fresh-cut limes. Serve with extra Thai chili sauce on the side, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!

User Reviews