Image for Stir-fried Veggies & Kimchi Rice Noodles
Stir-fried Veggies & Kimchi Rice Noodles
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  • CourseMain Dish
  • CuisineGluten-free, Vegetarian
4 servings
4 servings
  • 4 quarts cold water
  • 1/2 lb dry rice noodles
  • 3-2 Tbsp peanut oil
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, chopped
  • 2 cups chopped greens (lacinato kale, bok choy, or chard)
  • 2-3 Tbsp soy sauce
  • 1 tsp fish sauce
  • 3/4 tsp white or brown sugar
  • 1 pinch salt and black pepper, to taste
  • 1/2-1 cup kimchi, drained
  • 1 medium lime, juiced
  • 1/2 cup peanuts, coarsely chopped
To add before serving:
  • 1/4 cup cilantro leaves, chopped
  • 1/4 cup mint leaves
  • 1/4 cup basil, coarsely chopped
  • 1 fresh cucumber, coarsely chopped
Servings: servings
  1. Bring water to vigorous boil; add rice noodles; boil, uncovered, for 4–5 minutes, until texture pleases you; run cold water over noodles to stop their cooking; drain and set aside.
  2. Heat wok or pot on medium-high, then add onion, stirring occasionally until it softens slightly. Then add garlic, give it a few stirs, and add greens.
  3. Stir-fry greens only until they turn a brilliant, deep green. Swiftly add soy sauce, fish sauce, sugar, salt and pepper, and peanuts, if you're using them.
  4. Add drained noodles; stir around until they're thoroughly coated with the sauce. (You may want to add a bit more soy and fish sauce.) Add kimchi, and stir in vigorously.
  5. Add fresh herbs and cucumber, stir once, and serve immediately.
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