Chef Ravi Kapur was born and raised on Oahu and returns to the islands each year for HFWF. He loves that this Icebox Fat Rice Noodles recipe can utilize leftovers and random ingredients in the fridge, along with fresh veggies. Photo: courtesy of Ravi Kapur

Icebox Fat Rice Noodles

Serves 2 | By Ravi Kapur


1 package XL wide rice noodles, soaked in lukewarm water for about an hour and strained
1 bunch scallions/green onions, sliced thin
whites sliced wide on bias
greens sliced as thin as possible for garnish
⅔ cup homemade spam, sliced into strips (substitute any other protein)
6-8 garlic cloves, peeled and sliced thin lengthwise
1 cup green cabbage, diced into roughly ½ inch cubes (substitute broccoli, cut into small florets, kimchi chopped, or other veggies)
½ carrot grated, wide
1 green or red jalapeno, sliced thin, leave seeds in if you like it spicy
2 tablespoon ginger, sliced into thin slivers
2 ounces rice bran or grapeseed oil
4 ounces shaoxing wine
1 ounce fish sauce
1 ounce coconut aminos, substitute oyster sauce if not available
1 teaspoons sesame seeds, toasted


Heat large non-stick pan on medium high heat, add rice bran or grapeseed oil to the pan. Add scallion whites to pan once hot, saute about 30 seconds. Add garlic slivers, saute about 30 seconds. Add cabbage, saute about 1 minute. Add ginger, saute about 30 seconds. Add grated carrot, saute about 30 seconds. Add jalapeno, saute about 30 seconds.


Add homemade spam or other pre-cooked protein, saute about 1 minute. If using raw protein, add this after step 3.


Add rice noodles, saute gently, turning noodles over with tongs every minute, cook for about 3 minutes, noodles will begin to soften and turn slightly translucent.


Add shaoxing, fish sauce, coconut aminos, and sesame oil and continue to cook and turn noodles. Sauce will be absorbed by noodles and when the noodles are cooked to your liking the dish is ready to be plated. Sprinkle with scallion/green onion greens and sesame.