Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spicy Rice Noodle Stir-Fry

Scott Phillips

Servings: 4

With a nod to pad Thai, this noodle dish makes an exciting, meat-free weeknight dinner. The short-cut trick is using slaw mix.

Ingredients

  • 8 oz. rice noodles (preferably flat)
  • 3 Tbs. canola oil
  • 4 large eggs, lightly beaten
  • 3 Tbs. light brown sugar
  • Kosher salt
  • 1/4 cup soy sauce
  • 3 Tbs. unseasoned rice vinegar
  • 2 Tbs. peanut butter, preferably chunky
  • 1 Tbs. Sriracha; more to taste
  • 7 oz. shredded cabbage slaw mix (3 cups)
  • 3 medium scallions, trimmed and thinly sliced
  • 3 medium cloves garlic, finely chopped
  • 1/2 cup unsalted peanuts, chopped
  • 1 Tbs. fresh lime juice
  • Lime wedges, for serving

Nutritional Information

      Calories (kcal) : 590
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 8
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 185
      Sodium (mg): 1410
      Carbohydrates (g): 72
      Fiber (g): 4
      Protein (g): 15

Preparation

  • Cook the noodles according to package directions. Drain and rinse with hot water. Toss with 1 Tbs. of the oil and set aside.
  • Meanwhile, whisk the eggs with 1 Tbs. of the sugar and 1/4 tsp. salt in a medium bowl. In a small bowl, whisk together the remaining 2 Tbs. sugar, soy sauce, vinegar, peanut butter, and Sriracha.
  • Heat the remaining 2 Tbs. oil in a 14-inch wok over high heat until shimmering hot. Add the slaw and stir-fry until it begins to soften, about 2 minutes. Add the scallions and garlic and stir-fry until fragrant, 5 to 10 seconds. Transfer to a large bowl.
  • Pour the eggs into the wok and scramble until softly set, 1 to 2 minutes. Transfer to the bowl of vegetables. Put the noodles in the wok, add the soy sauce mixture, and toss with tongs until coated, about 1 minute. Add the eggs and vegetables and toss until heated through, about 1 minute more. Remove from the heat, and toss with the peanuts and lime juice. Serve with lime wedges.

Reviews

Rate or Review

Reviews

  • Dhill040 | 10/18/2017

    This is one of my family's favorites. We season according to the kids tastes, and load up on the Siraccha for me and the wife!

  • Bagni | 06/17/2017

    Love this more & more each time we make it. Added a generous amount of cilantro after it finished cooking.

  • Morgan53 | 02/13/2017

    Whole family loved this recipe!

  • mkren | 10/29/2016

    Excellent meatless meal and easy. Very flavourful!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks