For a quick one-pan meal, I often invent a noodle stir-fry using seasonal vegetables, meat, and rice noodles. The secret ingredient is JADE Sichuan Peanut Sauce or JADE Sesame Soy Marinade. A few spoonfuls of the JADE sauces instantly seasons the noodles.
The bounty from the farmers’ market often inspires me to create. Last weekend, I bought Chinese long beans, napa cabbage, and red bell pepper. I cut the vegetables into thin slivers and soaked dried rice noodles (a pantry staple for me) in hot water to soften. In a hot wok, I stir-fried the vegetables and a little meat until the vegetables were crisp-tender, then added the soaked and drained noodles and JADE sauce to taste. Presto, I had a complete meal for two ready in minutes.
Rice Noodle Stir-fry with Pork and Vegetables
Feel free to vary the vegetables based on the season. You can substitute common green beans for the Chinese variety, but may need to add a little more water when stir-frying them.
Look for the dried rice noodles (also called rice sticks; often used to make pad Thai) in the international section of many supermarkets and in Asian grocery stores. Prep all ingredients before you start stir-frying. When stir-frying the noodles, scrap down pan sides so they don’t stick.
Makes 2 or 3 main-dish servings
8 ounces dried rice noodles (about 1/4-inch wide)
2 or 3 tablespoons vegetable oil
8 ounces ground pork or beef
1 small onion (6 oz), cut in thin slivers
1 small red bell pepper (6 oz), cut in thin slivers
8 ounces Chinese long beans or green beans, ends trimmed, cut in 3-inch lengths
1/2 teaspoon salt
5 to 7 tablespoons water, or as needed
2 cups thinly sliced napa cabbage or common cabbage
3 or 4 tablespoons JADE Sichuan Peanut Sauce or JADE Sesame Soy Marinade, or to taste
1. In a large bowl, soak the noodles in very hot (not boiling) water until loose and pliable, 5 to 10 minutes. Drain noodles, rinse, and drain again.
2. Set a well-seasoned or nonstick 14-inch wok over high heat. When the pan is hot, add 2 tablespoons oil and rotate pan to spread oil. Add the pork and stir-fry until meat is lightly browned and crumbly, 2 to 3 minutes. Add onion, bell pepper, beans, and salt; stir-fry until onion browns, about 1 to 2 minutes. Add 3 tablespoons water and stir-fry until beans are bright green, about 2 minutes. Add cabbage and stir-fry until hot, about 1 minute.
3. Reduce heat to medium-high. Add the drained and rinsed noodles and 2 tablespoons water. If they stick, add 1 tablespoon oil. Stir-fry until the noodles soften, about 2 minutes. If the noodles still seem chewy and firm, add another 1 to 2 tablespoons water and stir-fry until they are barely tender to bite. Stir in JADE Sauce to taste. Transfer to bowls or plates. If desired, offer additional JADE sauce to add to taste.