Burmese Vegetable and Rice Noodle Stir-Fry

Ingredients

• about 225 g Rice noodles
• 1 cup Broccoli florets
• ½ cup Sliced carrots
• 1 medium, sliced Bell pepper
• ½ cup Snap peas
• ½ medium, sliced Onion
• 2 cloves, minced Garlic
• 1 teaspoon, minced Ginger
• 3 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Brown sugar
• 1 tablespoon Sesame oil
• 2 tablespoons Sunflower oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g of rice noodles in a large bowl and cover with hot water. Let them soak for 5-7 minutes, or until they are pliable but still slightly firm. Drain the noodles well and set them aside.
2. 2Heat 2 tablespoons of sunflower oil in a large wok or 30.48 cm skillet over medium-high heat, which is about 190°C.
3. 3Add the ½ medium sliced onion to the hot oil and stir-fry for 3 minutes, until the onion pieces look softened and slightly translucent.
4. 4Add the 2 cloves minced garlic and 1 teaspoon minced ginger to the wok. Stir-fry for 1 minute more, until you can smell their fragrance.
5. 5Add the 1 cup broccoli florets, ½ cup sliced carrots, 1 medium sliced bell pepper, and ½ cup snap peas to the wok. Stir-fry for 5 minutes, tossing the vegetables frequently, until they are bright in color and feel tender but still have a slight crunch when poked.
6. 6While the vegetables are cooking, measure 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, and 1 tablespoon sesame oil into a small bowl. Whisk these ingredients together until the brown sugar is dissolved.
7. 7Add the drained about 225 g rice noodles to the wok with the vegetables. Pour the sauce mixture over everything.
8. 8Stir-fry for another 2-3 minutes, gently tossing to coat the noodles and vegetables evenly with the sauce. Continue cooking until the noodles are heated through and the sauce has thickened slightly.
9. 9Remove the wok from the heat and serve the Burmese Vegetable and Rice Noodle Stir-Fry immediately.

Related Guides