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Stir-Fried Wide Rice Noodles with Rice Vermicelli

A comforting dish of stir-fried wide rice noodles and rice vermicelli, packed with flavor and customizable ingredients, perfect for quick weeknight meals or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodles and Protein
  • 5.3 oz thin dry rice vermicelli Look for the best quality — brands like 'Thai Kitchen' or 'A Taste of Thai' work wonders.
  • 4 oz protein of choice (optional) Chicken, shrimp, or tofu are great options.
  • 3 pieces eggs Can use 2 if adding meat.
Vegetables
  • 5.3 oz Chinese broccoli (gai lan) Fresh is key! Adds a lovely contrast to the savory noodles.
  • 1-2 pieces Thai chilies (or jalapeño) Adjust according to your spice tolerance.
Flavors and Sauces
  • 2 tablespoons neutral oil Grapeseed or canola oil recommended for high smoke point.
  • 1 tablespoon soy sauce Use low-sodium if you’re watching salt intake.
  • 1 tablespoon Golden Mountain Sauce A beloved Thai condiment that enhances flavor depth.
  • 1/4 cup water For steaming and blending flavors.
  • 1/4 teaspoon ground white pepper Adds depth to the flavors.
  • 4 teaspoons sugar Balances flavors beautifully.
  • 2-3 tablespoons white vinegar For homemade chili vinegar.
  • few dashes black or dark soy sauce Gives your dish that restaurant-quality finish.
Garlic
  • 4 cloves garlic, minced Always fresh for maximum flavor.

Method
 

Preparation
  1. Soak the rice vermicelli in room temperature water until fully limp (5-15 minutes). Drain and cut in half if desired.
  2. To create your spicy dipping sauce, place chopped chilies in a bowl and cover with vinegar. Let sit while you prepare the stir-fry.
Cooking
  1. If you’re using meat, heat a wok over high heat, add enough oil to coat the bottom, and cook the meat until nearly done. Remove and set aside.
  2. Heat the wok again and add oil. Once hot, toss in the minced garlic and sauté until golden and aromatic — about 30 seconds to 1 minute.
  3. Crack in the eggs, scrambling them until just cooked.
  4. Add the soaked noodles and 1/4 cup of water to the wok, tossing everything to mix thoroughly.
  5. Pour in soy sauce, Golden Mountain sauce, black soy sauce, sugar, and white pepper. Toss constantly until the liquid is absorbed — about 2-3 minutes.
  6. If using meat, toss it back into the wok along with any accumulated juices. Check noodle doneness; add more water if necessary to soften them.
  7. Finally, add Chinese broccoli and toss until it wilts down and is bright green. Serve with your homemade chili vinegar on the side.

Notes

Timing: Keep the heat high to stir-fry quickly and preserve the veggies’ crunch. Store leftovers in an airtight container in the fridge for up to 3 days. Prep all your ingredients ahead of time for a quick meal.