Fiery Wok-Seared Rice Noodles
Dim Sim LimFiery Wok-Seared Rice Noodles
Ingredients
For the Rice Noodles
- 1 pound dried wide flat rice noodles
- 2 tablespoons peanut oil, divided
For the Protein & Aromatics
- 1 pound boneless, skinless chicken thighs, thinly sliced against the grain
- 12 large shrimp, peeled and deveined
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, grated
- 2 red bird's eye chilies, thinly sliced (or more for extra 🔥)
- 4 green onions, white and light green parts sliced, green tops reserved for garnish
For the Fiery Wok Sauce
- 3 tablespoons light soy sauce, Lee Kum Kee brand, of course!
- 1 tablespoon dark soy sauce, for color and depth
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon Chinese cooking wine, Shaoxing, for that authentic wok flavor
- 1 teaspoon fish sauce, Chin-Su brand
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami kick!
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon white pepper
For the Vegetables & Garnish
- 1 red bell pepper, thinly sliced
- 4 cups bok choy, chopped, stems and leaves separated
- 2 cups bean sprouts
- 1/4 cup fresh cilantro, roughly chopped, for garnish
- as needed crispy chili oil, for drizzling
Instructions
- 1
First things first, let's get those rice noodles ready! Bring a large pot of water to a rolling boil. Add your dried wide flat rice noodles and cook according to package directions until al dente – usually about 5-7 minutes. We want them pliable but still with a slight bite. Drain immediately and rinse under cold water to stop the cooking and prevent sticking. Toss with 1 tablespoon of peanut oil to keep them from clumping. Set aside. Boom!
⏱️ 10 min
- 2
While the noodles are doing their thing, let's prep our wok sauce. In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, fish sauce, granulated sugar, chicken powder, cornstarch, water, and white pepper. Whisk it all together until smooth. This is our flavor bomb, people! Set it aside.
⏱️ 5 min
- 3
Now, let's get our protein marinated. In a medium bowl, toss the thinly sliced chicken thighs and shrimp with 1 teaspoon of light soy sauce and a pinch of white pepper. This quick marinade will infuse them with flavor. Set aside.
⏱️ 5 min
- 4
Alright, it's wok time! Heat your large carbon steel wok over screaming high heat until it's smoking. Add the remaining 1 tablespoon of peanut oil and swirl to coat the entire surface. This is how we build that wok hei, baby! Add the chicken and shrimp in a single layer. Sear for 1-2 minutes per side until lightly browned and almost cooked through. Don't overcrowd the wok! Cook in batches if necessary. Remove the cooked protein and set aside.
⏱️ 4 min
- 5
With the wok still blazing hot, add the minced garlic, grated ginger, sliced red chilies, and the white and light green parts of the green onions. Stir-fry vigorously for about 30 seconds until fragrant. Don't let them burn! This is where the aroma magic happens. Woo!
⏱️ 1 min
- 6
Toss in the sliced red bell pepper and the bok choy stems. Stir-fry for 1-2 minutes until they start to soften slightly but still retain a crisp bite. We want texture, people!
⏱️ 2 min
- 7
Add the cooked rice noodles to the wok. Pour in your prepared wok sauce. Using a brass ladle or metal spatula, toss and stir-fry the noodles rapidly, ensuring they are evenly coated with the sauce. Keep that heat high! We're searing, not steaming!
⏱️ 3 min
- 8
Return the cooked chicken and shrimp to the wok. Add the bok choy leaves and bean sprouts. Continue to stir-fry for another 1-2 minutes until everything is heated through, the sauce has thickened, and the vegetables are tender-crisp. Taste and adjust seasoning if needed – maybe a little more fish sauce for funk, or a touch more sugar for balance. Bangali fish all fire!
⏱️ 2 min
- 9
Serve immediately onto large plates or into traditional blue and white ceramic bowls. Garnish generously with the reserved green onion tops and fresh cilantro. For an extra kick, drizzle with plenty of crispy chili oil. Now we serve! This is 10 out of 10, holy cow!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimFiery Wok-Seared Rice Noodles
For the Rice Noodles
- 1 pound dried wide flat rice noodles
- 2 tablespoons peanut oil, divided
For the Protein & Aromatics
- 1 pound boneless, skinless chicken thighs, thinly sliced against the grain
- 12 large shrimp, peeled and deveined
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, grated
- 2 red bird's eye chilies, thinly sliced (or more for extra 🔥)
- 4 green onions, white and light green parts sliced, green tops reserved for garnish
For the Fiery Wok Sauce
- 3 tablespoons light soy sauce, Lee Kum Kee brand, of course!
- 1 tablespoon dark soy sauce, for color and depth
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon Chinese cooking wine, Shaoxing, for that authentic wok flavor
- 1 teaspoon fish sauce, Chin-Su brand
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami kick!
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon white pepper
For the Vegetables & Garnish
- 1 red bell pepper, thinly sliced
- 4 cups bok choy, chopped, stems and leaves separated
- 2 cups bean sprouts
- 1/4 cup fresh cilantro, roughly chopped, for garnish
- as needed crispy chili oil, for drizzling
Instructions
- 1
First things first, let's get those rice noodles ready! Bring a large pot of water to a rolling boil. Add your dried wide flat rice noodles and cook according to package directions until al dente – usually about 5-7 minutes. We want them pliable but still with a slight bite. Drain immediately and rinse under cold water to stop the cooking and prevent sticking. Toss with 1 tablespoon of peanut oil to keep them from clumping. Set aside. Boom!
⏱️ 10 min - 2
While the noodles are doing their thing, let's prep our wok sauce. In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, fish sauce, granulated sugar, chicken powder, cornstarch, water, and white pepper. Whisk it all together until smooth. This is our flavor bomb, people! Set it aside.
⏱️ 5 min - 3
Now, let's get our protein marinated. In a medium bowl, toss the thinly sliced chicken thighs and shrimp with 1 teaspoon of light soy sauce and a pinch of white pepper. This quick marinade will infuse them with flavor. Set aside.
⏱️ 5 min - 4
Alright, it's wok time! Heat your large carbon steel wok over screaming high heat until it's smoking. Add the remaining 1 tablespoon of peanut oil and swirl to coat the entire surface. This is how we build that wok hei, baby! Add the chicken and shrimp in a single layer. Sear for 1-2 minutes per side until lightly browned and almost cooked through. Don't overcrowd the wok! Cook in batches if necessary. Remove the cooked protein and set aside.
⏱️ 4 min - 5
With the wok still blazing hot, add the minced garlic, grated ginger, sliced red chilies, and the white and light green parts of the green onions. Stir-fry vigorously for about 30 seconds until fragrant. Don't let them burn! This is where the aroma magic happens. Woo!
⏱️ 1 min - 6
Toss in the sliced red bell pepper and the bok choy stems. Stir-fry for 1-2 minutes until they start to soften slightly but still retain a crisp bite. We want texture, people!
⏱️ 2 min - 7
Add the cooked rice noodles to the wok. Pour in your prepared wok sauce. Using a brass ladle or metal spatula, toss and stir-fry the noodles rapidly, ensuring they are evenly coated with the sauce. Keep that heat high! We're searing, not steaming!
⏱️ 3 min - 8
Return the cooked chicken and shrimp to the wok. Add the bok choy leaves and bean sprouts. Continue to stir-fry for another 1-2 minutes until everything is heated through, the sauce has thickened, and the vegetables are tender-crisp. Taste and adjust seasoning if needed – maybe a little more fish sauce for funk, or a touch more sugar for balance. Bangali fish all fire!
⏱️ 2 min - 9
Serve immediately onto large plates or into traditional blue and white ceramic bowls. Garnish generously with the reserved green onion tops and fresh cilantro. For an extra kick, drizzle with plenty of crispy chili oil. Now we serve! This is 10 out of 10, holy cow!
⏱️ 2 min