Chinese "fried" Rice Noodles
Healthier than wok-fried noodles, these are microwaved and full of flavor. Very delicious and reminescent of the fried rice-noodle dish at our local Chinese restaruant. I used reduced-sodium soy sauce and it turned out really well.
- 1 (10 ounce) package rice vermicelli
- 2 cups sliced mushrooms, fresh
- 4 green onions
- 1 (6 ounce) can water chestnuts
- 1 carrot
- 3 garlic cloves
- 1/2 cup bottled sweet and sour sauce
- 4 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 pinch cajun seasoning
- 1 pinch red pepper flakes (optional)
Heat 5 or more cups water in microwave until boiling (about 8 minutes in a 600-watt microwave). Remove from microwave; add vermicelli to water. Allow to soak for 15-20 minutes.
Juliennne or thinly slice green onions, carrot, and garlic. Place in microwave-safe bowl and toss with sliced mushrooms and water chestnuts. Microwave for 7-9 minutes on high, until tender.
Pour some (not all) of the mushroom juice off and add sauces and seasonings to vegetable mixture.
Return rice noodles to microwave, and cook on high about 7 minutes.
Toss with vegetable mixture and serve!