Stir Fried Rice Vermicelli Noodles with Garlic, Ginger and Scallions

Rice noodles is nothing but our idiyappam (very close). Stir fried rice noodles is a very simple and aromatic recipe. I am a fried garlic fan. The combo of ginger and garlic is so aromatic that one cannot go wrong. This is a very quick recipe that can be put together in no time. Here is how to do it.

First we will tackle the rice noodles. Buy the thin variety of rice noodles that you can find in the super market. Boil a big pot of water ( 2 litres) until hot and bubbling. Switch off the flame and add in the dried noodles to the hot water. Make sure the noodles is fully immersed. Let it sit in the hot water for 3-4 minutes. The noodles would have swollen by this time. Drain the excess water and set aside to drain in a colander. These noodles cook very quickly. Just a soak in hot water and they are done. Do not over cook the noodles or they will become very soggy.

Garlic and ginger are the main ingredients in this stir-fry. We would need about 13-15 cloves of garlic and about a 2 inch piece of ginger. Mince them finely. Set aside. Heat oil in a wok until hot. Add in the ginger and garlic and fry briefly until the garlic is starting to brown.

Add in the onions and fry for a couple of minutes. Add in the vegetables of your choice. Carrots, Cabbage, Capsicum etc.. I just added carrots today. Cook for a couple of minutes. Add in the chopped thai red chillies.

Add in the soy sauce, salt and a little bit of sugar. The soy sauce itself is salty. So go easy on the salt. Saute until the mixture is well coated. Add in the drained rice noodles and mix everything well to combine. Add in the chopped spring onions / scallions and serve hot!

Stir Fried Rice Vermicelli Noodles with Garlic, Ginger and Scallions

5 from 1 review

Pin Recipe

Easy and healthy rice noodles stir fry recipe with lots of garlic, ginger and scallions. Healthy, Vegan and Gluten free.

• Total Time: 30 mins
• Yield: 4 servings 1x

Ingredients

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• 300 grams thin rice noodles
• 2 teaspoon peanut oil
• 15 cloves garlic, finely chopped
• 2 inch piece ginger, finely chopped
• 2 onion, sliced
• 1 Carrot, sliced
• 1 Capsicum, sliced (optional)
• 1/2 cup cabbage, sliced (optional)
• 3–4 thai red chillies, chopped
• 2 teaspoon soy sauce
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 4 stalks spring onions, chopped

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Instructions

1. Boil a big pot of water ( 2 litres) until hot and bubbling. Switch off the flame and add in the dried noodles to the hot water. Make sure the noodles is fully immersed. Let it sit in the hot water for 3-4 minutes. The noodles would have swollen by this time. Drain the excess water and set aside to drain in a colander.
2. Heat oil in a wok until hot. Add in the ginger and garlic and fry briefly until the garlic is starting to brown.
3. Add in the onions and fry for a couple of minutes. Add in the vegetables of your choice. Carrots, Cabbage, Capsicum etc.. Cook for a couple of minutes. Add in the chopped thai red chillies.
4. Add in the soy sauce, salt and a little bit of sugar. Saute until the mixture is well coated. Add in the drained rice noodles and mix everything well to combine. Add in the chopped spring onions / scallions and serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Main Dish
• Cuisine: Asian