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Rice Noodles with Shiitakes, Choy, and Chiles

Rice Noodles with Shiitakes, Choy, and Chiles

jen

jen

A delicious twist on noodles if you are getting tired of the spaghetti routine. If you can't find fresh rice noodles, cooked dried rice noodles work just fine. Dried rice noodles, as well as fresh rice noodles, can be found in many supermarkets as well as Asian markets. You can use sherry in place of the sake, and Chinese black vinegar in place of the balsamic, if you like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, whisk together the soy sauce, sake or sherry, vinegar, sugar, water and cornstarch. In a large skillet or wok heat the oils over high heat. When the oil is nearly smoking, add the garlic and hot peppers. Take the skillet or wok off the heat after 10 seconds.
  2. Reduce the heat to medium-high and return the skillet or wok to the heat. Add the ginger, bok choy, shiitakes, and green onions; cook for 3 minutes over high heat, stirring constantly. Add the fresh or soaked rice noodles and the soy sauce mixture; cook 2 minutes more or until the noodles are hot and tender. Serve the noodles immediately, topped with the toasted sesame seeds.
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Reviews

JESSIFIVE
14

JESSIFIVE

6/2/2003

This dish has a great flavor. I love shiitakes and bok choy! But it's way too many rice noodles. They were a huge sticky mess. I'd recommend using fewer, and adding a little oil to the water you boil/soak them in.

SANDRAMAC
8

SANDRAMAC

5/27/2004

We loved this!. I cooked the rice noodles first, with a drop or two of sesame oil, then added only about 1/3 to the wok. The rest I set aside for placing the vegetable mixture atop. I used fresh chiles and reconstituted, dried shitakes, but followed the time and cooking instructions, otherwise. I have already alerted our produce manager that I will be ordering the chile peppers frequently, as I plan on making this often.

GERMJUNKIE
8

GERMJUNKIE

5/4/2003

I halved the recipe and I think the proportion of sesonings should have changed. The peppers came on pretty strong (which is a good thing to me!) but it needed a little more sugar, ginger and garlic to balance the pepper.

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