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Chili Garlic Brown Rice Noodles

a lightened up spicy stir fry dish 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 8 oz package Thai kitchen brown rice noodles
  • 2 tbsps olive oil
  • 1 serrano chili
  • 1 red chili
  • 1/2 tbsp minced garlic
  • 1 tsp ginger paste
  • 1/2 tsp red chili powder
  • 1/2 tsp black sesame seeds
  • salt & pepper according to taste
  • 1/2 tsp garlic powder
  • 1/4 tsp red chili flakes
  • 1/2 red onion, cut into thin strips
  • 1 small yellow bell pepper, cut into thin strips
  • 1 small red bell pepper, cut into thin strips
  • 1/3 cup soy sauce
  • 1 tsp rice vinegar
  • choice of hot sauce -> siracha or sambal oelek
  • 1/3 cup diced green onions for garnish

Instructions

  1. Cook noodles according to package directions, set aside
  2. Heat oil in a large wok over medium heat. Add Serrano & red chilis, minced garlic and ginger paste.

  3. Add in red chili powder, sesame seeds, salt & pepper according to taste, garlic powder and red chili flakes. Mix well. Add in diced onion, bell peppers, soy sauce and rice vinegar. Let saute until tender (3-4 minutes).

  4. Once veggies are tender, toss in noodles and let stir fry for 3-4 minutes or until desired texture. At this point you can add in more soy sauce & drizzle a little bit of olive oil on top. Mix in your favorite hot sauce for an extra kick of spice. Garnish with green onions. 

  5. Enjoy! Keep left overs in the fridge for up to a week. When reheating, sprinkle a little water on top of the noodles and then microwave. This will keep the noodles soft and fresh. 

Recipe Notes

  • You can prepare this dish with out rice vinegar (if you do not have) the flavor will change just slightly 
  • for the veggies: cut into thin strips and then cut into half again (depending on the size of your peppers)
  • Try adding a tsp or two of Sambal Oelek. It is a chili paste/sauce that is just as good as siracha!