It took me a while to start cooking rice stick noodles at home. I used to soften the noodles in hot water and then toss them in the pan with seasonings. The problem was I always ended up with lumpy noodles before I could mix the seasonings evenly with the rice stick noodles. However, this is all changed when my friend taught me how to cook everything in one pan using the absorption method.
What I love about this method is the noodles absorp all the flavouring around and therefore you end up with super flavourful noodles. Plus I’m always up for recipes that only require one pan/pot.
Easy One Pan Rice Stick Noodles
(Feed 4 – 5 people)
What you’ll need:-
- Cooking oil
- 2 -3 eshallots/ French shallots, thinly sliced & absorb excess moisture with a paper towel
- 3 cloves of garlic
- 2 tbsps light soy sauce (use Naturally Brewed Soy Sauce, Kikkoman Brand)
- 4 cups of hot boiling water
- 2 tbsps kecap manis
- 1/2 tsp sesame oil
- Salt to taste ( I added 1 tsp of salt)
- A couple of dashes of ground white pepper
- 454g dried rice stick noodles (Pandaroo brand)
- 150g/ 5 ounces bean sprouts
(1) Add about 4 tbsps of cooking oil and sliced shallots in a large pan and saute over low-medium heat until golden brown. Transfer the crispy onion and excess oil to a flat bowl and set aside. (2) With some of the shallot oil remaining in the pan, saute garlic over low heat until aromatic. (3) Add soy sauce and allow it to sizzle for about 5 seconds in th pan. (4) Then add 4 cups of boiling water, salt, sesame oil, white pepper and kecap manis. Stir to combine and wait until the “broth” starts to boil. (5) When the broth is bubbling, add the dried rice stick noodles. (6) Using a tong, toss the noodles around in the broth until all are absorb evenly. (6) When the noodles are almost cooked, add bean sprouts and toss evenly with the noodles. (7) Sprinkle with crispy shallots before serving.