We borrowed this rice noodle stir-fry from Southeast Asian food stalls, where vegetables and noodles come out of the wok in just a few minutes. Pak choi, bell pepper, and spring onions stay crisp, while toasted sesame oil is added only at the very end so that its nutty aroma isn't cooked out. Grape seed oil is used for the high-heat stir-frying because it can withstand high temperatures without overpowering the sesame flavor. Peanuts and fresh coriander add crunch and freshness on top. If you like, you can add sardines in sesame oil to the stir-fry, but for us, it's a satisfying main course even without them. Quick, colorful, and just right for an easy evening meal.
Asian Cuisine · Quick Weeknight Stir-Fry
Rice Noodle Stir-Fry with Pak Choi & Sesame Oil
The stir-fry will be ready to serve in about 30 minutes, from chopping the vegetables to the first bite. Ideal for a quick weeknight dinner, but just as easy to double for guests.
Ingredients
For 4 people
For garnishing (optional)
Preparation
1
Finely chop the garlic and cut the bell pepper into thin strips. Sauté both in grape seed oil until the bell pepper is lightly browned.
2
Clean and roughly chop the pak choi, then add it along with the finely chopped chili. Sauté briefly until the pak choi wilts but still has some bite.
3
Meanwhile, cook the rice noodles according to the package instructions until al dente, drain them, and mix them with the vegetables and toasted sesame oil to taste.
4
Cut the spring onions into rings, roughly chop the coriander, and add both along with the peanuts to the noodle stir-fry.
5
If desired, crumble sardines in sesame oil over the noodles. Serve immediately.
Tip
Carrots, Swiss chard, or snap peas also work well in the stir-fry instead of bell pepper, as long as they are cut into thin strips or slices so that everything cooks quickly. If you don't have fresh chili on hand, use a pinch of chili flakes.
