Vegetable Stir-Fry with Rice Noodles

This simple recipe pairs crunchy veggies with chewy rice noodles and marries them in a fragrant soy sauce.

Difficulty:👍👍👍👍

Cost: ££

Serves 4 people


200g thin rice noodles
2 tablespoons sesame seeds
1 tbsp vegetable, or sesame, oil
1 red onion, sliced
2 cloves of garlic, finely chopped
1 thumb-sized piece of fresh ginger, peeled & chopped into matchsticks
½ a bunch of fresh coriander divided into leaves & stalks
100g broccoli, cut into little florets
½ a red or yellow pepper, deseeded & sliced into strips
100g baby corn &
100g sugar snap peas or mangetout, sliced into 3cm pieces at an angle
100g baby spinach
1 lime
2 tablespoons low-salt soy sauce
Sesame oil, for drizzling
½ a fresh red chilli (optional) – deseeded & finely chopped

  1. Cook the noodles in a saucepan of boiling salted water, according to the instructions on the packet. Drain and refresh in cold water (this stops them from over-cooking) and place to one side
  2. Place a wok or large frying pan on a medium heat, add the sesame seeds and toast until golden, stirring regularly, then tip into a small bowl.
  3. Place the pan back on a high heat and heat the oil. Add the red onion, garlic, ginger and chopped coriander stalks and fry for 2 minutes, or until lightly golden, stirring regularly.
  4. Throw in the broccoli, pepper, baby corn and sugar snaps or mangetout, and fry for a further 2 minutes.
  5. Add the noodles and spinach. Allow the spinach to wilt, then stir well.
  6. Squeeze over the juice of half the lime and add 1 tablespoon soy sauce, then toss until ingredients are coated.
  7. Drizzle over 1 teaspoon sesame oil, another tablespoon soy sauce and add another squeeze of lime juice
  8. Sprinkle over the sliced chilli (if using), coriander leaves and toasted sesame seeds.
  9. Stir well. Serve hot.

Method

  1. Cook the noodles in a saucepan of boiling salted water, according to the instructions on the packet. Drain and refresh in cold water (this stops them from over-cooking) and place to one side
  2. Place a wok or large frying pan on a medium heat, add the sesame seeds and toast until golden, stirring regularly, then tip into a small bowl.
  3. Place the pan back on a high heat and heat the oil. Add the red onion, garlic, ginger and chopped coriander stalks and fry for 2 minutes, or until lightly golden, stirring regularly.
  4. Throw in the broccoli, pepper, baby corn and sugar snaps or mangetout, and fry for a further 2 minutes.
  5. Add the noodles and spinach. Allow the spinach to wilt, then stir well.
  6. Squeeze over the juice of half the lime and add 1 tablespoon soy sauce, then toss until ingredients are coated.
  7. Drizzle over 1 teaspoon sesame oil, another tablespoon soy sauce and add another squeeze of lime juice
  8. Sprinkle over the sliced chilli (if using), coriander leaves and toasted sesame seeds.
  9. Stir well. Serve hot.

Ingredients

200g thin rice noodles
2 tablespoons sesame seeds
1 tbsp vegetable, or sesame, oil
1 red onion, sliced
2 cloves of garlic, finely chopped
1 thumb-sized piece of fresh ginger, peeled & chopped into matchsticks
½ a bunch of fresh coriander divided into leaves & stalks
100g broccoli, cut into little florets
½ a red or yellow pepper, deseeded & sliced into strips
100g baby corn &
100g sugar snap peas or mangetout, sliced into 3cm pieces at an angle
100g baby spinach
1 lime
2 tablespoons low-salt soy sauce
Sesame oil, for drizzling
½ a fresh red chilli (optional) – deseeded & finely chopped


When stir- frying it’s really important to shake, stir and toss the food around to keep it moving and stop it from burning.

Ingredients for stir-fries are usually sliced up quite thinly to help them cook quickly – its best to do all the preparation before you start frying.

You can use whatever vegetables are available – the general rule for stir-fries is to cook vegetables are in order of hardness – e.g. carrots, broccoli, cauliflower first, then courgettes, peppers, green beans etc and spinach, or other leaves, mushrooms & bean sprouts last.

Share this:

You may also be interested in: