Stir-Fried Rice Noodles

Before the Food Network, if you wanted cooking lessons you would tune into PBS to watch people like Julia Child or Jacques Pepin or if you were lucky enough to be friends with my mom, you could learn right in her kitchen.

 

We had Filipino neighbors who lived down the street and in the 80's my mother asked one of the ladies of the household to come do a cooking lesson for her and her friends. This stir-fry quickly began a hit in our house and still is today.

 

It is very versatile as you can use whatever veggies and proteins that you wish. The original recipe called for Chinese sausage that is a bit hard to find. I substituted shrimp here but tofu, pork or chicken would work well too.

 

 

Ingredients:

3 tbsp. peanut oil

4 cloves garlic, chopped

2 carrots, cut into strips

2 stalks of celery, sliced (including tops)

1 pkg mushrooms, sliced

3 scallions, cut into thin strips

2 cups Chinese or napa cabbage, cut into strips
1/2 lb shrimp, peeled and cut into thirds

1 pkg rice noodles

3 tbsp. soy sauce

1 1/2 tbsp. fish sauce

14 1/2 oz can of chicken broth

 

 

 

Begin by preparing the rice noodles as directed - by either soaking then in hot water or boiling for 3 minutes. Drain and put aside.

 

Heat the peanut oil in a large wok. Add the garlic, carrots, celery and scallions and stir-fry until just beginning to soften (about 3 min).

 

 

 

Add the mushrooms and continue to stir fry until mushrooms are soft.

 

Add the shrimp and cabbage and stir-fry until the shrimp turns pink (about 3 min).

 

 

Season with the soy sauce and fish sauce and mix well.

 

 

Add the chicken stock.

 

 



 

 

 Add the noodles and cook until the liquid is absorbed.