If you’re craving bold Asian flavors but don’t have hours to spend in the kitchen, this Chinese rice noodle recipe is your perfect match. It brings together the delicate texture of rice noodles with the umami richness of liquid aminos and Mama Sita’s Pancit Canton seasoning.
Packed with fresh vegetables like cabbage, bok choy, and mushrooms, and finished with a zing of lemon, this dish is a celebration of color, crunch, and comfort.
Why You’ll Love This Chinese Rice Noodle Recipe
This quick and easy Chinese rice noodle recipe is the perfect fusion of umami-rich sauces and vibrant vegetables. Whether you're a busy professional or a health-conscious foodie, this dish delivers big flavor with minimal effort. It’s naturally gluten-free, plant-powered, and endlessly customizable, making it a household favorite across all diets.
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Key Ingredients
- Rice Noodles: These thin, chewy strands soak up every drop of savory sauce, making them the heart of this dish.
- Liquid Aminos: A soy sauce alternative that adds a salty, umami punch without gluten.
- Mama Sita's Pancit Canton Seasoning: This Filipino favorite seasoning delivers depth and authenticity to your noodle stir-fry.
- Fresh Lemons: Adds a bright, zesty contrast to the umami-packed noodles.
- Cabbage: Offers a satisfying crunch and mild sweetness.
- Onions: Caramelizes beautifully for a rich, aromatic base.
- Garlic: Infuses the dish with classic Asian fragrance and flavor.
- Bok Choy: Adds texture and a slightly bitter edge that balances the richness.
- Mushrooms: Earthy and meaty, perfect for a vegetarian twist.
Step-by-Step Cooking Instructions
1. Sauté the Aromatics
Heat a splash of oil in a large wok or skillet over medium heat. Add chopped onions and minced garlic, cooking until fragrant and golden brown.
2. Add the Vegetables
Toss in cabbage, bok choy, and sliced mushrooms. Stir-fry until they’re just tender, keeping their vibrant color and texture.
3. Add Noodles and Seasonings & Stock
Add the rice noodles along with 2 glasses of stock, liquid aminos and Mama Sita’s Pancit Canton seasoning dissolved in a bit of hot water. Mix well to coat the noodles evenly. Squeeze in some fresh lemon juice for a zingy finish. Cover until noodles are soft. Adjust liquid as needed.
Delicious Variations
- Protein Boost: Add tofu, shrimp, or shredded chicken for extra sustenance.
- Spicy Kick: Stir in chili oil or fresh red pepper slices.
- Nutty Twist: Drizzle with sesame oil or sprinkle with toasted peanuts before serving.
Smart Substitutions
- Soy Sauce for Liquid Aminos if gluten isn’t a concern.
- Spinach or Kale instead of Bok Choy for a similar leafy texture.
- Ramen Noodles or Glass Noodles as an alternative to rice noodles.
Top Tip for Perfect Stir-Fries
Always prep all your ingredients before turning on the heat. Stir-frying happens fast, and having everything ready ensures nothing gets overcooked or missed.
Quick Hint for Better Flavor
Let the noodles sit for a minute or two after seasoning to soak up all the umami goodness. This resting time enhances the overall flavor profile.
Frequently Asked Questions (FAQ)
1. How long should I boil rice noodles?
Soak thin rice noodles in hot water for 5–10 minutes instead of boiling. For thicker noodles, a quick boil for 2–3 minutes might be needed. Always check the package instructions.
2. What's the difference between rice noodles and egg noodles?
Rice noodles are gluten-free and made from rice flour, giving them a softer, chewier texture. Egg noodles contain wheat and eggs, making them richer and more elastic.
3. How do you properly boil rice noodles?
Bring a pot of water to a gentle boil, remove from heat, add rice noodles, and soak until soft—stir occasionally to prevent clumping. Rinse under cold water to stop cooking.
4. Can I make this ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to loosen the noodles.
5. Are rice noodles good for meal prep?
Absolutely. They hold up well in the fridge and absorb even more flavor over time, making them a great make-ahead meal.
6. What other vegetables can I use?
Try carrots, bell peppers, snow peas, or broccoli for more variety and color.
Filipino Chinese Rice Noodle Recipe
Ingredients
- 200 grams 7 oz rice noodles (medium-width)
- 3 tablespoons liquid aminos or soy sauce
- 1 packet about 10 grams Mama Sita’s Pancit Canton seasoning
- Juice of 1 fresh lemon
- 1 cup shredded cabbage green or napa
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 cup chopped bok choy
- 1 cup sliced mushrooms shiitake or button
- 2 tablespoons cooking oil vegetable or sesame
- ¼ cup hot water to dissolve seasoning
- Optional chili flakes or chili oil to taste
Instructions
Sauté the Aromatics
- Heat a splash of oil in a large wok or skillet over medium heat. Add chopped onions and minced garlic, cooking until fragrant and golden brown.
Add the Vegetables
- Toss in cabbage, bok choy, and sliced mushrooms. Stir-fry until they’re just tender, keeping their vibrant color and texture.
Add Noodles and Seasonings
- Add the rice noodles along with 2 glasses of stock, liquid aminos and Mama Sita’s Pancit Canton seasoning dissolved in a bit of hot water. Mix well to coat the noodles evenly. Squeeze in some fresh lemon juice for a zingy finish. Cover until noodles are soft. Adjust liquid as needed.
