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Stir-Fried Rice Noodle Rolls with Pork & Tofu Recipe
This stir fried rice noodle roll is like a mash-up between a non-spicy version of mapo tofu and a chow fun dish. Make it with store-bought rice noodle rolls and it's an easy, no-fuss dish that is ready in about 20 minutes.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 1 19- ounce box tofu medium or firm
- 1/2 pound ground pork
- 2 teaspoons soy sauce divided
- 1 teaspoon cornstarch
- 1 teaspoon olive oil
- 1.5 pound rice noodle rolls
- 3 ounces super green salad mix 1/2 bag
- 1/4 cup scallions chopped
- 2 teaspoons oyster sauce
- 2 teaspoons sesame oil optional
Instructions
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Drain the tofu, transfer to a large bowl or rimmed plate, cut into 1-inch cubes, microwave for 2 minutes, and set aside.
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In a medium mixing bowl, combine the ground pork, 1 teaspoon soy sauce, and cornstarch, set aside.
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Remove the rice noodle rolls from the package, transfer to a plate, and wrap with damp paper towels and microwave for 2 minutes. Separate the rolls and arrange the pieces that are cold and hard on top and microwave for 1 additional minute. Cut the rolls into 2-inch pieces (about the size of your thumb), set aside.
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Preheat a non-stick frying pan (or a seasoned wok or similar) on medium heat for 4-5 minutes. Add oil and swirl to coat. Add the ground pork, spread it out, and fry until browned (3 minutes).
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Stir the ground pork, add the rice noodle rolls, and stir so that all the rice noodle rolls are in one layer. Fry for 2 minutes.
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Gently stir the rice noodle rolls again, add the salad greens on top, and gently stir until most of the salad greens are wilted. Push everything to the edges of the frying pan.
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Drain the tofu again and add the tofu to the center of the frying pan. Add the scallions, drizzle the oyster sauce, remaining 1 teaspoon soy sauce, sesame oil, if using, over the rice rolls and tofu and gently stir fry until the tofu is heated through (1-2 minutes).