Stir-Fried Rice Noodles with Bean Sprouts and Scallions
This is a satisfying rice noodle dish that’s fairly uncomplicated yet delicious. The crunchiness of the crisp bean sprouts offers a pleasing contrast to the soft chewiness of the noodles. For some reason, perhaps because the textures are so varied and the flavor of the sauce is savory yet unidentifiable, children absolutely love this. And everyone loves noodles! If you have leftovers, serve them chilled or at room temperature. They don’t reheat well.
The noodles may be prepared through step 2 up to 4 hours in advance. Cover and keep at room temperature until you’re ready to use them.
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturechewy, crunchy, savory, spiced, umami
Type of Dishpasta
- 1 pound Thai rice noodles (¼ 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
- ¼ 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 ½-inch lengths
Place the rice noodles in a large bowl with very hot water to cover. Let stand, stirring occasionally, until softened but still very chewy and not at all done, about 5 minutes. Check frequently to make sure the noodles don’t get too soft.
Drain the noodles in a colander and rinse under cold running water until thoroughly chilled. Drain again, return to the bowl, and toss with the sesame oil and 2 tablespoons of the canola oil. Set aside until you’re ready to use them (see Notes).
Combine the chicken stock, oyster sauce, soy sauce, and black beans in a small bowl and stir well to mix. Set aside.
Heat the remaining 2 tablespoons canola oil in a wok or large, heavy skillet over medium-high heat. When the oil is very hot but not yet smoking, add the garlic and cook, stirring, until very lightly browned, about 10 seconds. 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. Stir in the bean sprouts and scallions to mix thoroughly, then remove the wok from the heat. Transfer the noodles to a serving bowl and serve immediately.
2000 David Waltuck and Melicia Phillips