Save time and make this flavorful Asian pasta dish the day before! Toss with leftover chicken or pork.
- 8 ounces dried rice vermicelli noodles (you can substitute dry linguini pasta
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons peanut or vegetable oil
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 small piece ginger, minced
- 1 scallion, cut to 1-inch lengths
- Shredded carrots
- Shredded cucumbers
To soften the dry vermicelli, soak the vermicelli in cold water for about 15 – 20 minutes. (If you're in a hurry, soak it in warm water for 5 to 10 minutes; the warmer the water, the faster it'll take to soften them.) Careful not to soak for too long, or they will be too soggy to stir-fry. With a colander, drain out the excess water.
In a pinch, I’ve also used linguine noodles. Cook them beforehand according to package instructions – cook to al dente, which is 2 minutes less than it says on package.
In a small bowl, mix together the soy sauce, rice wine, water, sugar, and pepper. Set aside.
Heat the cooking oil in a wok or large pan over medium-high heat. Stir-fry the onions, garlic, and ginger until fragrant and the onions begin to caramelize, about 1 to 2 minutes. Add half the sauce mixture. Add the vermicelli, or linguini, and then pour in the rest of the sauce. Using a pair of tongs, toss the noodles well until the vegetables and seasonings are mixed through, about 2 to 3 minutes.
If you have leftover chicken or pork, shred and add to the vermicelli mixture. Top with shredded carrots and shredded cucumber.
Make this a day ahead and serve right from the refrigerator into your child’s lunchbox.