Rice Noodles with Shiitakes, Choy, and Chiles

Rice Noodles with Shiitakes, Choy, and Chiles

"A delicious twist on noodles if you are getting tired of the spaghetti routine. If you can't find fresh rice noodles, cooked dried rice noodles work just fine. Dried rice noodles, as well as fresh rice noodles, can be found in many supermarkets as well as Asian markets. You can use sherry in place of the sake, and Chinese black vinegar in place of the balsamic, if you like."
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Ingredients

servings 486 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In a small bowl, whisk together the soy sauce, sake or sherry, vinegar, sugar, water and cornstarch. In a large skillet or wok heat the oils over high heat. When the oil is nearly smoking, add the garlic and hot peppers. Take the skillet or wok off the heat after 10 seconds.
  2. Reduce the heat to medium-high and return the skillet or wok to the heat. Add the ginger, bok choy, shiitakes, and green onions; cook for 3 minutes over high heat, stirring constantly. Add the fresh or soaked rice noodles and the soy sauce mixture; cook 2 minutes more or until the noodles are hot and tender. Serve the noodles immediately, topped with the toasted sesame seeds.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

This dish has a great flavor. I love shiitakes and bok choy! But it's way too many rice noodles. They were a huge sticky mess. I'd recommend using fewer, and adding a little oil to the water...

Most helpful critical review

I halved the recipe and I think the proportion of sesonings should have changed. The peppers came on pretty strong (which is a good thing to me!) but it needed a little more sugar, ginger and ga...

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This dish has a great flavor. I love shiitakes and bok choy! But it's way too many rice noodles. They were a huge sticky mess. I'd recommend using fewer, and adding a little oil to the water...

We loved this!. I cooked the rice noodles first, with a drop or two of sesame oil, then added only about 1/3 to the wok. The rest I set aside for placing the vegetable mixture atop. I used fresh...

I halved the recipe and I think the proportion of sesonings should have changed. The peppers came on pretty strong (which is a good thing to me!) but it needed a little more sugar, ginger and ga...

I somehow missed the reviews before making this and I wish I hadn't. Thank goodness I jotted down the ingredients wrong and only bought 1 package of rice noodles instead of the 2 it called for b...

ok but not amazing

This was a great recipe. I did add a couple hands full of cherry tomatos from our garden and sweezed 1/4 of a lime over all. I substituted the chiles with one chopped jalapeno seeded. I could...

I read the reviews beforehand and was glad i only used 1 packet instead of 2 for the noodles. Great recipe other than that!!!!

This didn't have nearly enough sauce for the amount of noodles called for. Pretty tasteless as is.

My husband had his boss over for dinner and he is a vegan. Worked great for the dinner party. I would make it again but I would cut the soy sauce in half.

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