Stir-fried noodles with grapefruit and crispy rice

Stir-fried noodles with grapefruit and crispy rice

Based on 2 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"Here's a fun and super-fresh recipe for stir fried noodles with grapefruit, snap peas, and crispy wild rice. If you're a fan of limey-noodle dishes, this is the one for you. I hope it sparks many more savory cooking experiments with grapefruit. It's completely vegan, too."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
3
grapefruits
150 g
broad rice noodles
200 g
snap peas
6
scallions
1
green chili
3 tbsp
soy sauce
1 tbsp
tamarind paste
2 tbsp
brown sugar
2 tbsp
hoisin sauce
100 ml
vegetable oil
30 g
wild rice
1 tbsp
toasted sesame oil
20 g
mint (for garnish)
MetricImperial

Utensils

bowl, knife, cutting board, paring knife, large bowl, bowl (small), whisk, pot, chopsticks, food thermometer (optional), slotted spoon, wok, spatula

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How-To Videos

how-to-cut-a-grapefruit

How to cut a grapefruit

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-julienne

How to julienne

Nutrition per serving

Cal757
Fat19 g
Protein16 g
Carb135 g
  • Step 1/5

    Soak or cook rice noodles according to package instructions. Julienne sugar snap peas on the diagonal. Slice the whole scallions into large 5 cm/2 in pieces. Finely slice the green chili.
    • 150 g broad rice noodles
    • 200 g snap peas
    • 6 scallions
    • 1 green chili
    • bowl
    • knife
    • cutting board

    Soak or cook rice noodles according to package instructions. Julienne sugar snap peas on the diagonal. Slice the whole scallions into large 5 cm/2 in pieces. Finely slice the green chili.

  • Step 2/5

    First, use a large knife to slice off the top and bottom of the grapefruit, so it sits flat on the cutting board, then slice off the skin from top to bottom, working your way around the whole fruit. Then using a paring knife to segment the grapefruit. Add to a bowl. You will be left with the pithy structure of the grapefruit: squeeze this and collect any juice in a small bowl.
    • 3 grapefruits
    • paring knife
    • large bowl
    • bowl (small)

    First, use a large knife to slice off the top and bottom of the grapefruit, so it sits flat on the cutting board, then slice off the skin from top to bottom, working your way around the whole fruit. Then using a paring knife to segment the grapefruit. Add to a bowl. You will be left with the pithy structure of the grapefruit: squeeze this and collect any juice in a small bowl.

  • Step 3/5

    To make the dressing, add soy sauce, tamarind, brown sugar, hoisin to the bowl with the grapefruit juice and whisk well.
    • 3 tbsp soy sauce
    • 1 tbsp tamarind paste
    • 2 tbsp brown sugar
    • 2 tbsp hoisin sauce
    • whisk

    To make the dressing, add soy sauce, tamarind, brown sugar, hoisin to the bowl with the grapefruit juice and whisk well.

  • Step 4/5

    To make the crispy wild rice, add vegetable oil to a medium sized pot and heat over medium-high, until you can insert a chopstick and bubbles form around it,  or measures 170°C/340°F on a thermometer. Add wild rice, and fry until popped and crispy, approx. 2 min. And remove with a slotted spoon.
    • 100 ml vegetable oil
    • 30 g wild rice
    • pot
    • chopsticks
    • food thermometer (optional)
    • slotted spoon

    To make the crispy wild rice, add vegetable oil to a medium sized pot and heat over medium-high, until you can insert a chopstick and bubbles form around it, or measures 170°C/340°F on a thermometer. Add wild rice, and fry until popped and crispy, approx. 2 min. And remove with a slotted spoon.

  • Step 5/5

    Add toasted sesame oil to a wok or large frying pan and heat over medium high. Add scallion and stir fry until charred, approx 5 min. Then add rice noodles and sauce and stir fry for 4 min. Add snap peas and green chilli and toss for 1 min. Serve noodles with grapefruit segments, fried wild rice, and garnish with mint. Enjoy!
    • 1 tbsp toasted sesame oil
    • 20 g mint (for garnish)
    • wok
    • spatula

    Add toasted sesame oil to a wok or large frying pan and heat over medium high. Add scallion and stir fry until charred, approx 5 min. Then add rice noodles and sauce and stir fry for 4 min. Add snap peas and green chilli and toss for 1 min. Serve noodles with grapefruit segments, fried wild rice, and garnish with mint. Enjoy!

  • Enjoy your meal!

    Stir-fried noodles with grapefruit and crispy rice

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