Prep 20 mins
Cook 10 mins
I often serve this as a side dish to my Asian dinners. I sometimes vary it and add chicken or shrimp for a one dish meal. It's very tasty and my family loves it.
- 127.57 g dried rice noodles
- 29.58 ml peanut oil
- 4.92 ml fresh ginger, grated (I cheat and use ginger paste)
- 1 garlic clove, crushed
- 127.57 g bamboo shoots, drained and sliced into batons
- 127.57 g bean sprouts
- 2 medium carrots, sliced into batons
- 1 small white cabbage, shredded
- 29.58 ml Thai fish sauce
- 29.58 ml soy sauce (I use more to season when I'm about to serve)
- 29.58 ml plum sauce
- chili paste (I use Sriracha)
- 9.85 ml sesame oil
- 14.79 ml light brown sugar
- 1 lime, juice of
- 1 lime, rind of
- 99.22 g daikon radishes, sliced into thin batons
- 59.14 ml coriander, roughly chopped
- 29.58 ml sesame seeds, toasted
- Cook the noodles in large pot of boiling water, following instructions on the packet.
- Heat the oil in a wok or very large pan and stir fry the ginger and garlic for 2 to 3 minutes over medium heat until golden.
- Drain the noodles and set them aside add the bamboo shoots to the wok, increase the heat to high and stir fry for a further 5 minutes.
- stir in the sauces, sesame oil, sugar and lime juice.
- Add the daikon and coriander, toss to mix sprinkle with sesame seeds and serve.
- Sometimes I add a little bit of sweet chili sauce when I want it sweeter or for another variation you can add chicken or shrimp for a full meal.
This recipe was very good, it tasted alot like a good Pad Thai. I gave it five stars because of the taste - it was wonderful. The only thing that was a bit confusing was knowing when to add the veggies and the noodles. I assume it was step 3, because everything worked out fine.
I made this while our son was visiting and everyone thought it was very good. How good was proved the following morning when we found him eating the Asian noodles - cold and straight out of the fridge! Made this for PAC Spring 2012. Thank you, Hedgiehog for three wonderful recipes!!!
I'm an amateur with rice noodles, and the instructions on the packet were so lightly printed that I couldn't read them, so I suspect I over-cooked the noodles, I'll kinow next time. but other than that, and having to be flexible with my vegetables, I followed the recipe closely, i got all the sauces right and that is the secret of this recipe, the sauce combo. This was a very good stirfry, I really like the rice noodle concept and am going to give this another go, bearing in mind that noodles need very little cooking, I suspect just soaking in boiling water is sufficient. Thank you Hedgiehog, much enjoyed. This was made for PAC Fall 2011