Description
This gluten-free version of hot oil noodles is intensely flavored from the pungent red pepper, garlic, and ginger. You can easily make this dish in 10 minutes at home and enjoy the authentic flavor without travelling to China.
Ingredients
- 8 cups Water
- 3 ounces, weight Bean Sprouts
- 4 ounces, weight Green Leafy Vegetables (such As Bok Choi Or Spinach)
- 8 ounces, weight Wide Rice Noodles (Labeled As “Rice Sticks”)
- 1 teaspoon Minced Fresh Ginger
- 1 clove Garlic, Minced
- ½ teaspoons Paprika Powder
- ¼ teaspoons Crushed Red Pepper, Or More To Taste
- 2 Tablespoons Oil
- 2 Tablespoons Apple Cider Vinegar
- ½ teaspoons Salt
- 2 teaspoons Soy Sauce, Gluten-free If Desired
- 2 Tablespoons Chopped Green Onion, For Garnish (optional)
Preparation
Bring water to a boil in a saucepan. Add rinsed soybean sprouts and green leafy vegetables and cook for 1 minute. Use a ladle to remove the cooked soybean sprouts and vegetables and place in a strainer; set aside.
Remove the saucepan from heat and submerge rice noodles into the hot water. Stir briefly and cover the saucepan with lid. Let it stand for 2–3 minutes. Do not overcook otherwise the noodles will become mushy.
Drain the cooked rice noodles and rinse with cold running water to stop further cooking. When the rice noodles are thoroughly rinsed, transfer them into a salad spinner and remove the excess water.
Place the cooked soybean sprouts into a serving bowl (not a plate) first, and then add the cooked rice noodles on top of the sprouts. Place minced garlic, ginger, paprika, and crushed red pepper on top of the rice noodles and lay the cooked green vegetable in the bowl but on the side.
Heat a skillet over high heat until it’s smoky hot. Add oil and wait 15–30 seconds until oil is hot. Pour hot oil over crushed red pepper. Add vinegar, salt, and soy sauce and stir with noodles and vegetables together immediately. Garnish with green onion and serve.
