Rice Noodles with Broccoli Rice Noodles with Broccoli

Author: Canadian Living

Here's a quick and easy stir-fry with spunky Thai flavours that makes a great family supper. It's a good introduction to Thai cooking for novices.

  • Portion size 4 servings


  • 1/4 lb rice vermicelli noodles
  • 4 cups small broccoli florets
  • 3 cups bean sprouts
  • 1 teaspoon vegetable oil
  • 2 cloves garlic minced
  • 1 red chili pepper seeded and chopped)
  • 3 tablespoons oyster sauce
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon minced gingerroot
  • 1 teaspoon granulated sugar
  • 3 green onions chopped


Soak noodles in warm water for 15 minutes; drain.

In large pot of boiling water, cook broccoli for 2 minutes. Add noodles; cook for 1 minute or until tender. Add bean sprouts; drain.

Meanwhile, in wok or large nonstick skillet, heat oil over medium heat. Add garlic; cook, stirring constantly, for 1 minute. Stir in chili pepper, oyster sauce, lime juice, fish sauce, ginger and sugar, cook for 1 minute.

Mix noodle mixture into wok; cook, stirring, for 1 minute. Sprinkle with green onions.

Nutritional facts <b>Per serving:</b> about

  • Protein 9 g
  • Calories 205.0
  • Total fat 4 g
  • Total carbohydrate 36 g
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Rice Noodles with Broccoli