Rice pasta stir-fry

Suggested Recipe:

1 package Rice Noodle Stir-Fry
2 Tbsp. vegetable oil
3 oz. sliced pork loin or other protein such as firm
tofu or chicken
1 cup chopped cabbage or sliced carrots
1 cup snow peas, sugar snap peas or onions
2 Tbsp. water (optional)

Cooking Time: 10 minutes

In a medium saucepan, bring 6 to 8 cups of water to a boil. Remove saucepan from heating source.

2.Quickly immerse noodles from this package in the hot water. Let stand 6 to 8 minutes, until noodles are soft yet firm. Check noodles frequently to prevent overcooking.

Drain noodles thoroughly; run under cold tap water for 30 seconds. Drain noodles and set aside in bowl.

4. In a wok or frying pan, heat 2 Tbsp. vegetable oil over high heat. Stir-fry protein and vegetables with 1/3 of Snapdragon® Stir-Fry sauce packet until meat and vegetables are cooked.

5. Add softened rice noodles and remainder of Stir-Fry sauce, and 2 Tbsp. water (optional, if noodles are too firm).

6. Stir-fry all ingredients together until noodles are evenly coated with sauce and ingredients are well mixed, about 2 to 3 minutes.

7. Check noodle consistency. If you desire softer noodles, stir fry additional 2 to 3 minutes. Enjoy!


General Tsao Tsungtang was a real military leader during the Qing Dynasty, but most Americans know him from Chinese restaurant menus, where his name is associated with a tasty sauce. General Tsao’s legend lives on in Snapdragon’s™ healthy rice-noodle adaptation. Skip the take-out and make this delicious stir-fry with chicken or tofu in minutes!