What to do with Rice Noodles - Part 1

So I’m leaving to go back to the States next week and need to use up what’s in my pantry and fridge/freezer. Rice noodles happen to be one of those things, along with some frozen tiger prawns. So I decided to throw together a stir fry. I have to admit, I almost didn’t post this on my blog cause I didn’t really like it. It was okay but nothing special. But then I ate the leftovers the next day and ate it all up! I loved it! Maybe it needed some time for the flavors to meld together. Who knows?

Just so you know, I’ve estimated the measurements to the best of my ability since I wasn’t following a recipe. Also feel free to throw in whatever veggies you have on hand. Also you can easily make this vegetarian by omitting the prawns and chicken bouillon.

Shrimp Stir Fry with Rice Noodles

Ingredients:

1/4 cup (2 oz) rice noodles
1/2 large yellow onion, chopped
3-4 green onions (cut into 1 inch pieces on a diagonal)
1/2 green pepper, chopped
1 cup of bean sprouts
1/2 pound of cooked tiger prawns (or medium or large shrimp)
tablespoon of soy sauce
2 garlic cloves, minced
teaspoon of chicken bouillon
teaspoon of ground ginger
tablespoon of toasted sesame seeds (optional)
tablespoon of vegetable oil

Directions:

Soak the rice noodles in warm water for about 20 minutes.

Heat oil in a wok on medium high heat.

Add garlic, green onion (reserve about a tablespoon for garnish), onion, bean sprouts, pepper, rice noodles, soy sauce, ground ginger, and chicken bouillon.

Mix together well and saute for about 5 minutes if you like you’re veggies slightly more crunchy or ten minutes if you like them a bit softer.

Add the prawns until heated through. Mix in sesame seeds if using.

Put in a noodle bowl or on a plate and garnish with reserved green onions and coriander (cilantro) if you have some on hand.

Stay tuned for “What to do the Rice Noodles Part 2″…

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