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Stir-Fried Wide Noodles with Rice Vermicelli

A delightful comfort food dish featuring chewy wide noodles and rice vermicelli, stir-fried to perfection with garlic and customizable ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles and Base Ingredients
  • 5.3 oz thin dry rice vermicelli Look for high-quality brands like Thai Kitchen or Pantai for a more authentic experience.
  • 2 tablespoons neutral oil Canola or avocado oil works great here for frying.
  • 4 oz protein of choice (optional) Chicken, shrimp, or tofu are excellent choices.
  • 4 cloves garlic Fresh is best! Don’t skimp here—the garlic adds a wonderful aroma.
  • 3 eggs eggs (can use 2 if adding meat) Local farm-fresh eggs are ideal for richer flavor.
Vegetables and Seasoning
  • 5.3 oz Chinese broccoli (gai lan) This veggie adds a delightful crunch and nutritional boost.
  • 1/4 to 1/2 cup water Use just enough to help the noodles cook through.
  • 1 tablespoon soy sauce Drizzle on high-quality soy sauce like Kikkoman for extra depth.
  • 1 tablespoon Golden Mountain Sauce This authentic Thai sauce adds a unique flavor.
  • A few dashes black or dark soy sauce for color A little goes a long way!
  • 1/4 teaspoon ground white pepper For a subtle kick!
  • 4 teaspoons sugar Balances the saltiness and enhances flavor.
  • 1-2 Thai chilies (optional for chili vinegar) Adjust based on how spicy you like it!
  • 2-3 tablespoons white vinegar (just enough to cover chilies) A must if you’re making chili vinegar for that tangy punch.

Method
 

Preparation
  1. Soak the rice vermicelli in room temperature water until fully limp (5-15 minutes), then drain and cut in half if desired.
  2. For chili vinegar, chop the Thai chilies and add to a bowl. Cover with vinegar and set aside.
Cooking
  1. Preheat a wok over high heat, then add the neutral oil.
  2. If using meat, add it to the wok and cook until two-thirds done, then remove from the pan and set aside.
  3. In the same wok, add minced garlic and stir-fry until golden and fragrant, about 30 seconds.
  4. Push the garlic to one side of the wok, add the eggs, and let them set. Once slightly cooked, scramble them into the garlic.
  5. Add the soaked noodles to the wok along with 1/4 cup of water, then drizzle in the soy sauce, Golden Mountain Sauce, sugar, and white pepper.
  6. Reintroduce the protein if using, and cook until the noodles are well coated and heated through.
  7. For the last minute of cooking, add the Chinese broccoli and stir until just wilted.
  8. Serve hot, with homemade chili vinegar on the side.

Notes

Feel free to substitute Chinese broccoli with any greens. Use high heat for best results. Leftovers can be stored in an airtight container for up to 3 days.