Recipe by Serena Liew
"Quick and delicious Chinese-style rice noodles."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
dried rice noodles
salt and pepper to taste
green onion, chopped
This is a great Asian-style noodle dish. I used to work at a Chinese Restaurant and the simplicity of this dish closely mirrors that style of cooking. If you're looking for a noodle recipe with a heavy or zesty sauce, French or Italian-style dishes are a better choice. That said.....I LOVE this dish! I used vermicelli instead of the rice noodles and doubled the garlic, soy sauce, and chili sauce. A very quick and simple dish. Thanks for posting Serena!
I have to agree with those who rated this as bland. As written, it is *very* bland; it literally had next to no flavor. I added a tablespoon of sesame oil and a teaspoon of fresh ginger, minced. In the end, it wasn't bad, but it still lacked some flavor.
yum!! I doubled the garlic, used sesame seed oil instead of vegetable oil, and used red curry paste instead of chili sauce. I also put cilantro on top. with these small changes it was an outstanding and VERY quick and easy recipe which I will definitely be making again. thanks!
I liked this recipe, even though I kinda changed it up. After boiling the noodles. I heated the oil and garlic, then added some leftover chicken, I put in a few tsp of teriyaki sauce, and the added the noodles, stir and added some more teriyaki sauce and served. My daughter and I liked it. I wanted to add the chili sauce but I didnt have any. So I use a dash of pepper, which really didnt do anything so I added a little soy sauce. Yum.
great base recipe! after sauteeing the garlic i added sliced carrot, broccoli and mushrooms, then flash fried the noodles, adding peanuts for garnish- wonderful!
We tried this recipe tonight when guests came over and it was a hit !!! I did like others had suggested and doubled the garlic, chili sauce and soy sauce. I also used sesame oil for the regular oil and added shredded carrots and chicken.
This recipe was real easy & quick. My family really enjoyed it and I will make this again. I did over cook the noodle, so I will keep a closer eye on them next time. Thanks
I didn't quite follow the recipe. I added chicken and doubled the chili sauce and soy sauce. I also didn't have green onions, so I used a small white onion, and cooked it with the garlic. My husband and son loved it, but I found it a little bland. Next time, I'll add some vegetables and maybe a chile pepper. But, it's a good basic recipe, if you don't like alot of spice.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chinese-Style Vermicelli (Rice Noodles)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 64
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to turn leftovers into a fast and delicious meal.
Learn how to make traditional cold sesame noodles in a tangy peanut sauce.
A fantastic use for leftover rice, this is one restaurant quality dish!