Stir-Fried Rice Noodles with Three Delicacies
March 23, 2025
15 Minutes
Advanced
Nutritional Information
580 kcal
Calories
22g
Protein
85g
Carbohydrates
25g
Fat
This delicious stir-fried rice noodle dish is a perfect balance of savory, fresh, and satisfying flavors. The key to its rich taste lies in using high-quality soy sauce, which enhances the umami of tender mushrooms, crisp cucumber, sweet carrot strips, and savory sausage. The noodles are cooked to perfection—soft yet springy—by briefly boiling and then steaming, ensuring the ideal texture. Stir-fried with fragrant scallion whites and finished with a sprinkle of scallion flowers, every bite is packed with aroma and depth. Quick to prepare yet bursting with flavor, this dish is a must-try for noodle lovers looking for a simple yet delicious meal. Perfect for busy weeknights or a flavorful lunch!
Ingredients
Main Ingredients
- rice noodles
- sausage
Secondary Ingredients
- mushrooms
- cucumber
- carrot
- scallions
Sauce and Seasonings
- soy sauce
- chicken seasoning
- pepper powder
Instructions
0% Complete
1
Step 1
Choose the right soy sauce!
2
Step 2
Prepare the side dishes: soak and slice the mushrooms; cut the cucumber, carrot, and sausage into strips; cut the scallion whites into segments and the rest into scallion flowers.
3
Step 3
Prepare the rice noodles: boil a pot of water, just enough to cover the noodles, then turn off the heat and put the noodles in. After about 1 minute, when they start to soften and turn white, and can be separated with chopsticks, immediately take them out, drain excess water, and put them in a large bowl. Cover and steam for about 5 minutes, set aside.
4
Step 4
Stir-fry the ingredients while steaming the noodles: heat oil in a wok, stir-fry the scallion whites until fragrant, then add the mushrooms, cucumber strips, and carrot strips. Stir-fry until the carrot strips are soft, then add the sausage and stir-fry evenly.
5
Step 5
Add the noodles: by now, the noodles should be almost done. Taste one to make sure it has some elasticity and doesn’t break easily. On medium to low heat, pour the noodles into the wok, add soy sauce, and use chopsticks to separate (be careful not to use a spatula). After the noodles are evenly colored, sprinkle a little chicken seasoning and pepper powder, and garnish with scallion flowers. Serve!
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