Rice Sticks with Vegetables
Submitted by ganwizard
Crispy fried rice sticks tossed with stir-fried snow peas, bean sprouts, dried mushrooms, and a curry-chicken broth sauce. A crunchy, savory Asian noodle dish served with soy sauce.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThese rice sticks get a two-stage treatment: boiled briefly, then fried in hot oil until crispy and golden. That crunch is the whole point of the dish. Toss them with stir-fried vegetables and a curry-spiked chicken broth sauce, and you’ve got something with serious texture and flavor contrast.
The dried oriental mushrooms need to be softened in water before slicing. Don’t skip them for fresh button mushrooms. Dried mushrooms have a concentrated, earthy intensity that fresh ones can’t match, and they hold up better in the high-heat stir-fry.
The vegetables cook fast over high heat: just two minutes of constant stirring. You want them crisp-tender, not wilted. The curry powder mixed into the broth brings warmth without overwhelming the delicate flavors of the snow peas and bean sprouts.
Kitchen Tips
- Boil the rice sticks only 2 minutes, then rinse in cold water immediately. Overcooked noodles won’t crisp up when fried.
- Make sure the oil is genuinely hot before adding the noodles. If it’s not hot enough, they absorb oil and turn greasy instead of crispy.
- Save the mushroom soaking liquid. It makes an excellent addition to the broth for extra depth.
- Serve soy sauce on the side so everyone can season to their own taste.
Variations
- Protein boost: Add sliced chicken breast or shrimp to the vegetable stir-fry.
- Spicier version: Stir in chili garlic sauce or sambal oelek with the curry powder.
Ingredients
Directions
*Note: Mushrooms should be softened in water.
Bring water to boil and add rice sticks.
Cook 2 minutes, then drain.
Rinse with cold water and drain.
Cut celery, pea pods and mushrooms into thin slices.
Heat oil until hot and add rice sticks. Cook, stirring, until brown.
Remove rice sticks from pan and drain. Add celery, pea pods, mushrooms and bean sprouts and cook over high heat 2 minutes, stirring constantly.
Combine curry powder and chicken broth and add to pan.
Season to taste with salt.
Pour over rice sticks and toss to serve. Serve with soy sauce.
Makes 6 to 8 servings.
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