Fresh Rice Noodles are delicious in a stir-fry. I love how simple and easy a basic rice noodle stir-fry can be for any cook. Using only 3 main ingredients, my beef rice noodle dish is sure to please. While I use thinly sliced hot pot meat (aka sukiyaki beef) and baby bok choy, you can also substitue this with any other vegetable or protein you have on hand.
This recipe is my take on a traditional Cantonese dish I love called 乾炒牛河 or Beef Chow Fun. The difference being slightly different ingredients (thicker slices of beef and bean sprouts) and the addition of a soy/oyster sauce. While I love both dishes, I think mine is a good alternative for those who want to keep things simple and like their noodles a bit spicy.
RICE NOODLES TIPS: Rice noodles are best cooked fresh so try to buy them the day you plan on cooking. If not, it's okay to refrigerate or freeze them, however refrigeration will harden the noodle texture. You may need to defrost lightly in the microwave to allow the noodles to soften up before using.
1 package of Fresh Rice Noodles
1 lb. thinly sliced hot pot beef
3 -4 baby bok choy
2 stalks green onions, chopped + olive oil & sea salt