Gluten-Free Stir-Fried Rice Noodles
Aromatic one-pan rice noodle dish combining silky scrambled eggs, tender cabbage, and chewy noodles in a savory-spicy sauce. Garlic, ginger, and chili paste build depth while sesame oil and hoisin add richness. Quick weeknight dinner that's satisfying and adaptable. The noodles absorb chicken stock as they cook, creating a cohesive, lightly saucy dish without requiring a separate sauce step.
Ingredients
- 4 tablespoon peanut oilvegetable oil1:1neutralpeanuts-free
vegetable oil works fine if peanut allergen is a concern
Full guide → - 6 egg
- ground black pepper, to taste
- sriracha, to taste
- kosher salt, to taste
- 1 white onion, diced
- 1 tablespoon garlic paste
- ½ teaspoon fresh ginger, minced
- 1 green cabbage, chopped
- 1 tablespoon chili paste
- 1 tablespoon sesame oil
- 1 tablespoon hoisin saucesoy sauce + 1 teaspoon sugar1:1umami alternativeadds glutenadds soy
soy sauce is saltier and thinner
Full guide → - 1 teaspoon ground black pepper
- 12 ounce rice noodles
- 2 cup chicken stock
Instructions
- 1
Heat 2 tablespoon peanut oil in a large skillet over medium-high heat.
- 2
Whisk eggs with ground black pepper, sriracha, and kosher salt. Pour into hot oil and scramble until just set. Transfer to a plate.
- 3
Add remaining 2 tablespoon peanut oil to the skillet. Saute onion, garlic paste, and ginger until onion turns translucent.
- 4
Stir in cabbage and cook, then add chili paste, sesame oil, hoisin sauce, ground black pepper, and kosher salt. Saute until cabbage begins to soften.
- 5
Add rice noodles and chicken stock, mixing thoroughly. Simmer for a few minutes until noodles are tender and liquid reduces slightly.
- 6
Remove from heat. Taste and adjust seasoning as needed.
- 7
Fold in scrambled eggs gently to combine. Serve warm with sriracha on the side.
Tips
Scramble eggs just until set for a tender texture; overcooked eggs become tough. Remove early if unsure.
Noodle cooking time varies by brand. Start checking at 3 minutes; add more stock if too dry before they soften.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or stock.
Prep vegetables (onion, ginger, cabbage) up to 8 hours ahead. Cook the full dish just before serving; noodles soften significantly if stored cooked.
Serve warm directly from the skillet or plated individually. Offer sriracha and extra sesame oil at the table for heat and flavor customization.
Common Mistakes
Do not overcook eggs to avoid grainy, tough texture; fold in at the very end.
Do not skip the stock; noodles need liquid to soften and dish lacks sauce without it.
Do not stir constantly after adding noodles; let them rest briefly to absorb flavor.
Substitutions
Vegan Options
Nut-Free Alternatives
vegetable oil works fine if peanut allergen is a concern
Full guide →General Alternatives
soy sauce is saltier and thinner
Full guide →FAQ
Can I use fresh rice noodles instead of dried?
Yes. Fresh rice noodles require less cooking time, often just 1-2 minutes of simmering. Add them after the cabbage softens and reduce stock to 1.5 cups to prevent mushiness.
What if I don't have hoisin sauce?
Substitute with soy sauce plus a teaspoon of sugar for similar depth. Alternatively, use 1 tablespoon of oyster sauce. Adjust salt since these are saltier than hoisin.
How long will leftovers keep and can I freeze them?
Refrigerate up to 3 days in an airtight container. Freezing is not recommended; texture degrades significantly. Reheat gently on the stovetop with a little water.