Best Stir Fried Rice Noodles With Kohlrabi Recipes

STIR FRIED RICE NOODLES WITH KOHLRABI

Steps:

• 1. Cook the noodles according to package directions. Drain and set aside. Mix the soy sauce, wine, brown sugar and chili oil together and set aside.
• 2. Add 1 tbsp peanut oil to a skillet. Add the beaten eggs and when set on the bottom fold the eggs over themselves then remove from the pan to a cutting board. Slice in thin slices. Set aside.
• 3. In a large skillet or Wok add the remaining oil. Add the kohlrabi and saute until lightly browned. Add the garlic and cook 30 seconds. Add the red bell pepper and sugar snap peas. Cook until crisp tender.
• 4. Add the soy sauce mixture, noodles, eggs, bean sprouts, and scallions. Cook and toss until the sauce coats all the ingredients and everything is warmed through. Stir in the basil
• 5. Garnish with hoisin sauce and candied peanuts if desired.

STIR-FRIED RICE STICK NOODLES WITH BOK CHOY AND CHERRY TOMATOES

Steps:

• Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into strips 1/4 inch wide. Place near the wok.
• Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with cilantro sprigs if desired.