Stir-Fried Greens with Oyster Sauce and Rice Vermicelli Recipe

Introduction

This vibrant stir-fried greens dish with oyster sauce is a quick and flavorful way to enjoy fresh vegetables and tender rice noodles. Perfect for a healthy weeknight meal, it combines aromatic garlic, spicy chili, and savory sauces for a satisfying bite every time.

Ingredients

• 100g vermicelli rice noodles
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 3 tbsp oyster sauce
• 2 tbsp sunflower oil
• 4 chopped spring onions
• 3 chopped garlic cloves
• 1 deseeded and chopped red chilli
• 100g thinly sliced shiitake or chestnut mushrooms
• 200g broccoli florets
• 2 roughly chopped heads of pak choi

Instructions

1. Step 1: Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again, and set aside.
2. Step 2: Mix the soy sauce, fish sauce, and oyster sauce in a bowl.
3. Step 3: Heat the sunflower oil in a large wok over high heat. Add the spring onions, chopped garlic cloves, and deseeded chopped red chilli. Stir-fry for about 20 seconds until fragrant.
4. Step 4: Add the thinly sliced mushrooms and broccoli florets. Stir-fry for 1 minute until they start to soften.
5. Step 5: Add the roughly chopped pak choi and the sauce mixture. Stir well and cook for about 2 minutes over high heat. Add a splash of water if the sauce gets too thick.
6. Step 6: Toss the drained noodles into the wok, remove from heat, and mix everything thoroughly to combine.
7. Step 7: Serve immediately in warmed bowls and enjoy with chopsticks or a fork.

Tips & Variations

• For extra protein, add tofu cubes or cooked shrimp in Step 4.
• Swap pak choi for bok choy or Chinese cabbage if preferred.
• If you like more heat, leave the chilli seeds in or add a dash of chili oil before serving.
• Use sesame oil instead of sunflower oil for a nuttier flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce, or microwave until heated through. Avoid overcooking during reheating to keep the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute vermicelli rice noodles with thin egg noodles or soba noodles. Adjust soaking or cooking time according to the noodle type.

Is this dish suitable for vegetarians?

To make this dish vegetarian, use vegetarian oyster sauce (made from mushrooms) and omit the fish sauce or replace it with soy sauce.

Stir-Fried Greens with Oyster Sauce and Rice Vermicelli Recipe

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★★★★★

4.7 from 598 reviews

• Author: Luna
• Total Time: 18 minutes
• Yield: 2 servings 1x

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Description

This vibrant stir-fried greens recipe features vermicelli rice noodles tossed with fresh broccoli, pak choi, shiitake mushrooms, and a flavorful oyster sauce blend. Perfect as a quick, healthy, and satisfying meal, it combines tender-crisp vegetables with savory Asian-inspired seasonings for a delightful dish served hot.

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Ingredients

Scale 1x2x3x

Noodles

• 100g vermicelli rice noodles

Sauce

• 1 tbsp soy sauce
• 1 tsp fish sauce
• 3 tbsp oyster sauce

Vegetables and Aromatics

• 2 tbsp sunflower oil
• 4 chopped spring onions
• 3 chopped garlic cloves
• 1 deseeded and chopped red chilli
• 100g thinly sliced shiitake or chestnut mushrooms
• 200g broccoli florets
• 2 roughly chopped heads of pak choi

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Instructions

1. Soak the Noodles: Place the vermicelli rice noodles in boiling water and soak for 4 minutes until softened. Drain the noodles, refresh under cold running water to stop cooking, drain again thoroughly, and set aside.
2. Prepare the Sauce: In a small bowl, combine the soy sauce, fish sauce, and oyster sauce. Set this mixture aside for later use.
3. Heat the Oil and Aromatics: Heat 2 tablespoons of sunflower oil in a large wok over high heat. Add the chopped spring onions, garlic cloves, and chopped deseeded red chilli. Stir-fry these aromatics for about 20 seconds to release their fragrance.
4. Add Mushrooms and Broccoli: Add the thinly sliced shiitake or chestnut mushrooms along with the broccoli florets to the wok. Continue stir-frying these vegetables for 1 minute to slightly soften them while retaining crunch.
5. Cook Pak Choi and Add Sauce: Add the roughly chopped pak choi heads and pour in the prepared sauce mixture. Stir everything together and cook for approximately 2 minutes over high heat. If the sauce thickens too much, add a splash of water to loosen it.
6. Toss in the Noodles and Serve: Add the soaked and drained vermicelli noodles to the wok. Remove the wok from heat and toss all ingredients thoroughly until evenly combined. Serve immediately in warmed bowls with chopsticks.

Notes

• Refreshing the noodles with cold water after soaking stops the cooking process and prevents them from becoming mushy.
• Use a splash of water if the oyster sauce mixture reduces too much to keep the stir-fry saucy and coat the ingredients well.
• You can substitute pak choi with other leafy greens such as bok choy or Chinese broccoli if unavailable.
• Adjust the amount of red chilli to your preferred spice level.
• For a gluten-free version, ensure soy sauce is gluten-free or replace with tamari.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Main Dish
• Method: Stir Frying
• Cuisine: Asian

Keywords: stir-fried greens, vermicelli noodles, oyster sauce, broccoli, pak choi, shiitake mushrooms, Asian stir-fry, quick dinner