Quick Rice Noodle Stir-Fry Recipe – Garlic, Ginger & Chili

Last Updated on 2 months by Neha Deshmukh

Quick Rice Noodle Stir-Fry Recipe – Garlic, Ginger & Chili

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This rice noodle stir-fry is exactly that. I first made this when I was a student and needed something fast, satisfying, and packed with flavor. It’s become a weeknight staple ever since! It’s super customizable, so feel free to throw in whatever veggies you have on hand. Let’s get cooking!

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons. It’s ready in under 30 minutes – seriously! The combination of garlic, ginger, and chili gives it a wonderful aromatic kick. Plus, it’s a fantastic way to use up leftover vegetables. It’s simple enough for beginner cooks, but flavorful enough to impress even the pickiest eaters.

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 300 grams thin rice noodles
• 2 teaspoon peanut oil
• 15 cloves garlic
• 2 inch piece ginger
• 2 onion
• 1 carrot
• 1 capsicum (optional)
• 0.5 cup cabbage (optional)
• 3 thai red chillies
• 2 teaspoon soy sauce
• 0.75 teaspoon salt
• 0.5 teaspoon sugar
• 4 stalks spring onions

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rice Noodles: Types and Soaking

Thin rice noodles (also called rice vermicelli) work best here. They cook quickly and absorb the flavors beautifully. You can find them at most Asian grocery stores, and increasingly in larger supermarkets. Don’t skip the soaking step! It softens the noodles without making them mushy.

Peanut Oil: Flavor Profile and Substitutes

Peanut oil adds a lovely nutty flavor that complements the other ingredients. If you have a peanut allergy, you can easily substitute it with vegetable oil, canola oil, or sunflower oil. The flavor won’t be quite the same, but it will still be delicious.

Garlic & Ginger: Freshness and Preparation

Fresh garlic and ginger are key to this recipe. Trust me, the pre-minced stuff just doesn’t compare. I like to smash the garlic cloves with the side of my knife before chopping – it makes peeling them so much easier! For the ginger, peeling it with a spoon works wonders.

Thai Red Chilies: Heat Level and Alternatives

Thai red chilies pack a punch! Adjust the quantity to your spice preference. If you’re sensitive to heat, start with one chili and taste as you go. You can also use chili flakes or a dash of chili oil.

Soy Sauce: Choosing the Right Kind

I prefer using a light soy sauce for this recipe, as it’s less overpowering. Dark soy sauce will work in a pinch, but use a little less as it’s more concentrated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil 2 liters of water. Once boiling, turn off the heat and add the rice noodles. Let them soak for 3-4 minutes, until softened. Drain them well and set aside.
2. Now, heat the peanut oil in a wok or large frying pan over medium-high heat. Add the minced garlic and ginger and stir-fry until golden and fragrant – about 30 seconds. Be careful not to burn the garlic!
3. Add the sliced onions and stir-fry for about 2 minutes, until they start to soften. Then, toss in the carrots, capsicum (if using), and cabbage (if using). Add the Thai red chilies too.
4. Season with soy sauce, salt, and sugar. Toss everything together to coat the vegetables evenly.
5. Finally, add the drained noodles to the wok and combine thoroughly. Make sure everything is well mixed and heated through.
6. Garnish with chopped spring onions and serve immediately.

Expert Tips

• Don’t overcrowd the wok! If you’re making a large batch, cook the stir-fry in two portions.
• Have all your ingredients prepped and ready to go before you start cooking. Stir-fries cook quickly, so you won’t have time to chop veggies mid-way.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is incredibly versatile. Here are a few ideas to get you started:

• My Family’s Favorite: My kids love it when I add some cooked chicken or shrimp.
• Peanut Butter Boost: A tablespoon of peanut butter added with the soy sauce creates a richer, more savory sauce.
• Extra Veggies: Broccoli, mushrooms, and snow peas are all great additions.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your soy sauce doesn’t contain any hidden animal products.

Gluten-Free Adaptation

To make this gluten-free, ensure you’re using a gluten-free soy sauce (tamari is a great option).

Spice Level Adjustment

Want more heat? Add more Thai red chilies or a pinch of chili flakes. Prefer it milder? Reduce the number of chilies or remove the seeds before chopping.

Quick Weeknight Meal Variation

For an even faster meal, use pre-cut vegetables. It shaves off valuable prep time!

Serving Suggestions

This stir-fry is delicious on its own, but it also pairs well with a side of spring rolls or a fresh salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave. The noodles may absorb some of the sauce upon standing, so you might want to add a splash of water or soy sauce when reheating.

FAQs

What type of rice noodles work best for this stir-fry?

Thin rice noodles (rice vermicelli) are ideal. They cook quickly and absorb the flavors well.

Can I prepare the vegetables ahead of time?

Absolutely! You can chop the vegetables a few hours in advance and store them in the refrigerator.

How can I adjust the level of spiciness?

Adjust the number of Thai red chilies you use, or add chili flakes to taste.

Is it possible to make this dish without a wok?

Yes, a large frying pan will work just fine!

What can I substitute for peanut oil if I have an allergy?

Vegetable oil, canola oil, or sunflower oil are all good substitutes.