I make these rice noodles when I want a quick and juicy dinner with minimal stress. The vegetables stay crisp, the meat gets a nice glaze, and the noodles soak up all the sauce in about 40-45 minutes total.
This is a quick stir-fry recipe with meat, vegetables, and rice noodles, relying on soy sauce, ginger, garlic, and sweet chili sauce for flavor.
| Factor | Value |
|---|---|
| Servings | 4-5 |
| Preparation time | ~45 min |
| Shopping time | 10-12 min |
| Level | Easy |
| Main substitutions | kohlrabi→carrot; beef→pork; sweet chili→honey |
Ingredients
- 500 g chicken or beef (thinly sliced)
- 3 green bell peppers
- 2 red bell peppers
- 3-4 kohlrabi bulbs or 3 carrots
- 2 small packages of rice noodles
- 4 cloves of garlic
- 2-3 small pieces of fresh ginger root
- Soy sauce (1-2 tbsp for the meat + more for the vegetables)
- Sweet chili sauce (1-2 tsp for the meat)
- Black pepper
- 4-5 tbsp oil
How I Make It (My Order of Steps)
1) Preparing the vegetables
I cut the peppers into very thin strips (4-5 cm). I cut the kohlrabi into cubes or thin strips. If I use carrots, I julienne them so they soften quickly. I peel and crush the garlic and ginger; with the ginger, I aim to get the juice rather than pieces.
2) Stir-frying the meat
I heat the oil. I add the meat and let it sear. Once it turns golden, I add:
- garlic
- ginger
- soy sauce
- sweet chili sauce
- black pepper
I stir quickly to coat the meat with the glaze. I remove it to a bowl.
3) The Vegetables
In the same pan – add another 1-2 tbsp of oil. I stir-fry the peppers and kohlrabi/carrots for 3-4 minutes. They should remain bright and slightly softened, but still crisp. I add a little more soy sauce and sweet chili sauce.
4) Bringing It Together
I return the meat to the pan. I toss everything together. I remove it from the heat so the meat doesn’t dry out.
5) The Noodles
I put the noodles in boiling water for 3-5 minutes (depending on the brand).
I drain them and either add them to the pan or serve them separately.
FAQ
1. What can I use instead of meat?
Tofu (firm, dried thoroughly beforehand and pan-fried), pork, or even shrimp (2-3 minutes over high heat).
2. Can I prepare it the night before?
Yes – the vegetables and marinated meat can wait in the refrigerator; the actual cooking takes 15-20 minutes.
3. How do I store and reheat it without ruining the texture?
Keep it in a container for up to 48 hours. Reheat it in a pan with a little water; the microwave makes the noodles firm and chewy.
