STIR-FRIED RICE NOODLES with Sausage & Bean Sprouts

You’ll be nomming noodles in no time with this simple and satisfying stir- fry that features sausages for convenient flavor, bok choy as a quick- cooking veg, and bean sprouts for something crispy fresh, all seasoned with sweet soy sauce and a sprinkling of ground coriander for a delightful floral note. Fresh rice noodles are always a treat here, but if you’re having trouble finding them, wide dried rice sticks work like a charm. – My Best Friend is Gluten-Free: 100+ Asian-Inspired Recipes for Bringing People Together by Jannell Lo, Appetite by Random House®

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STIR-FRIED RICE NOODLES with Sausage & Bean Sprouts

Course Main Course

Servings 2 servings

Author Jannell Lo, author of My Best Friend is Gluten-Free: 100+ Asian-Inspired Recipes for Bringing People Together

Ingredients

5.3 oz (150 g) dried wide (¼-inch) flat rice noodles
1½ tbsp GF soy sauce or tamari 1 tbsp maple syrup
1 tsp ground coriander
1 tbsp neutral high-heat cooking oil
2 GF honey-garlic sausages mild Italian sausages, or Mexican chorizo, sliced into bite-sized pieces
2 cloves garlic minced
¼ yellow onion thinly sliced
2 heads Shanghai bok choy ends cut off, chopped into bite-sized pieces
1 tbsp unsalted cooking wine or sake
½ cup bean sprouts
½ tsp toasted sesame oil
1 tbsp roasted sesame seeds
Fresh cilantro chives, and/or scallion greens, chopped

Instructions

In a large bowl, soak the rice noodles in cool water for at least 30 minutes, until opaque and pliable. Drain in a colander.
Meanwhile, in a small bowl, whisk together the soy sauce, maple syrup and coriander.
In a large nonstick frying pan or wok, heat the cooking oil on medium heat until it shimmers. Add the sausages and sauté for 2 to 3 minutes, until they are beginning to brown and release fat. Add the garlic and onions and sauté until just fragrant, about 30 seconds.
Increase the heat to medium-high. Add the rice noodles and stir-fry for 2 minutes, using tongs or chopsticks to keep the noodles moving. Add the bok choy and stir-fry, tossing frequently, for 1 to 2 minutes, until the greens are just starting to wilt. Add the cooking wine to deglaze, scraping up any browned bits, until the liquid has evaporated. Add the soy sauce mixture and toss to combine, loosening up noodles into individual strands. Turn off the heat and incorporate the bean sprouts.
Portion into dishes, drizzle with sesame oil, and garnish with sesame seeds and herbs.

Notes

Bean sprouts are such a great part of this dish, but I know purchasing a whole bag can feel like a commitment. Store extra bean sprouts in an airtight container filled with cold water in the fridge to prolong their life. If you’re looking for another way to use them, add them to scrambled eggs and serve with rice and a bit of tamari for an effortless meal.
If you have fresh rice noodles, skip step 1.
PLANT-BASED/PESCATARIAN OPTION: Sausage → plant-based sausage (such as Beyond or Impossible)