Spicy Rice Noodle Stir Fry

This is a delicious stir fry with rice noodles (like the one used for pad-thai) and has become a firm favorite at home. The kids love it with bok choy but feel free to mix up the veggies but what really elevates this dish is the spicy oil I mix up to go over it. The texture of rice noodles are also great and I have some tips on how best to soak the rice noodles so as to ensure they don't get mushy when stir fried.

SPICY RICE NOODLE STIR FRY 

Ingredients:

Rice Noodles (dry) - 1 16oz pack , medium (you can choose thickness according to your liking) 

Baby Bok Choy - 5 cups, rinsed well and chopped 

Carrots - 2 to 3, julienned into think slices

Celery - 1 or 2, sliced thin (optional) 

Firm Tofu - 1 block, pressed down for a few hours, cubed

Soy sauce - 1 tbsp (or to taste) 

Chilli Garlic sauce or Sriracha chilli sauce - 2 to 3 tsp (or to taste) 

Chilli powder - half tsp

Salt - to taste

Oil - 1 tbsp

For the Chilli Oil:

Oil - 3 tbsp (I used avocado) 

Garlic cloves - 3 or 4, minced

Red Chilli flakes - 1.5 tbsp (or to taste) 

Red chilli powder - 1/2 tsp (adjust to desired spice levels) 

Paprika - 1/2 tsp 

Salt - 1/4 tsp

Method:

1) For the Chilli Oil -  In a small bowl combine the red chilli flakes, red chilli powder, salt and paprika. You can also add some garlic powder for a more intense garlic flavor if desired.  Heat oil and garlic together until oil gets very hot and has bubbles and garlic sizzles and turns light brown. Pour hot oil into the bowl of chilli mix and allow to rest while preparing the noodles. This can be made ahead and stored. 

2) Toss the Tofu cubes with chilli powder and some salt with about a tsp of oil. Air fry these for about 12 minutes at 370F. Set aside. 

3) For the rice noodles: Put them in a large bowl and cover with very warm water (not too hot but also not lukewarm). Allow them to soak for about 30 mins covered until they loosen up. They shouldn't feel too stiff. Keep aside a few tbsp of the warm water to use while stir-frying. 

4) For the Noodle stir fry -  Heat a wok on medium high heat and add remaining oil. Once that is hot, add the sliced celery and carrots and stir fry for a few minutes. Next add the bok choy and continue to cook until wilted. Now add the chilli garlic sauce or srirach and the soy sauce and continue to cook until the flavors combine. Add the air-fried tofu cubes and remove to a plate. 

5) Heat up the same wok and add half of the chilli oil, drain the rice noodles and add to the wok and keep tossing. Add some soy sauce to this mix and continue to toss. If noodles feel too stiff and uncooked, add a few tbsp of hot water to the pan and they will become chewy. 

6) Add the veggie - tofu stirfry to the noodles and continue tossing. Add more chilli oil if desired and adjust salt to taste. 

Yummy bowl of noodles are ready :)