Equipment
* optional
Ingredients
Noodles and Sauce
- 200 g rice vermicelli noodles, dry
- 120 ml vegetable stock
- 15 ml soy sauce
- 15 ml shaoxing wine
- 1 g salt
- 2½ g sugar
Aromatics and Produce
- 6 g garlic, minced
- 6 g ginger, minced
- 1 g red pepper flakes
- 225 g beets, peeled and thinly sliced into half-moons
- 200 g leeks, cleaned and thinly sliced
- 300 g beet greens, stemmed and coarsely chopped
Proteins and Finishing
- 2 egg, beaten
- 30 ml peanut oil
- 60 g walnuts, chopped
- 60 g cilantro, coarsely chopped
- 10 ml walnut oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 494 kcal
- Protein
- 13 g
- Carbohydrates
- 61 g
- Fat
- 23 g
- Fiber
- 8 g
- Sugar
- 8 g
- Sodium
- 751 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 93 mg
- Potassium
- 1078 mg
- Calcium
- 170 mg
- Iron
- 4.8 mg
- Magnesium
- 117 mg
- Phosphorus
- 259 mg
- Zinc
- 1.8 mg
- Vitamin A
- 633 mcg
- Vitamin C
- 32 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 3.3 mg
- Vitamin K
- 325 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.37 mg
- Niacin
- 1.1 mg
- Folate
- 134 mcg
- Water
- 219 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the rice noodles in a large bowl and cover with warm water. Soak for 20 to 30 minutes until softened.
Drain the noodles in a colander and use kitchen scissors to cut them into 15cm (6-inch) lengths.
In a small bowl, whisk together the stock, soy sauce, wine, salt, and sugar until the solids are dissolved.
Heat a wok over high heat until a drop of water evaporates instantly. Add 10ml of peanut oil and swirl to coat.
Pour the beaten eggs into the wok, swirling to create a thin pancake. Cook for 1 minute until set, flip, and cook for 10 seconds more.
Transfer the egg pancake to a cutting board. Roll it up and slice into thin strips.
Wipe the wok clean and add the remaining 20ml of peanut oil over high heat. Stir-fry the garlic, ginger, and red pepper flakes for 10 seconds until fragrant.
Add the sliced beets and leeks to the wok. Stir-fry for 2 minutes until the beets are crisp-tender.
Add the beet greens and walnuts. Stir-fry for 1 minute until the greens have wilted.
Add the drained noodles and stock mixture. Reduce heat to medium and stir-fry for 2 minutes until the liquid is absorbed and noodles are tender.
Toss in the cilantro and egg strips. Stir-fry for 30 seconds to combine, then remove from heat and drizzle with walnut oil if using.
Chef's Notes
- For the best texture, ensure your rice vermicelli noodles are soaked until pliable but not mushy. Over-soaked noodles will break apart during stir-frying.
- Achieve a truly 'wok hei' (breath of the wok) by ensuring your wok is smoking hot before adding ingredients. This high heat sears ingredients quickly, creating a distinct smoky flavor.
- Don't overcrowd the wok. Cook ingredients in batches if necessary to maintain high heat and prevent steaming, which results in soggy vegetables.
- The beet greens can be quite robust. Add them in stages if needed, stirring until just wilted, to ensure they don't overcook.
- Taste and adjust the seasoning (soy sauce, salt, sugar) at the end of cooking. The absorbed liquid and the natural sweetness of the beets can alter the balance.
Storage
Refrigerator: 3 days — Store in an airtight container; noodles may soften further over time.
Reheating: Reheat in a wok or skillet over medium-high heat with a splash of water to loosen the noodles.
Troubleshooting
Noodles are mushy and breaking apart
Cause: Noodles were over-soaked or the wok was not hot enough, causing them to steam rather than fry.
Fix: Cannot be fixed; serve as is.
Prevention: Soak noodles only until pliable and ensure the wok is smoking hot before adding ingredients.
Beets are too crunchy/hard
Cause: Beet slices were too thick.
Fix: Add a tablespoon of stock and cover the wok for 1 minute to steam the beets.
Prevention: Use a mandolin to achieve paper-thin half-moon slices.
Cultural Context
Stir-fried rice noodles are a staple in many East and Southeast Asian cuisines, with regional variations found across China, Thailand, and Vietnam. This particular recipe, with its earthy beet flavors and the inclusion of walnuts and leeks, offers a modern interpretation of classic Chinese stir-fry techniques, suitable for a hearty and nutritious meal.
