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Stir-fried vegetables with rice noodles

Ingredients for 4 portions

  • 3 tbsp. groundnut oil
  • 1 large red pepper, deseeded and sliced
  • 3 sticks of celery, sliced
  • 175 g mushrooms, halved or quartered
  • 150 g baby corn, halved lengthways
  • 150 g green beans cut into 5cm lengths
  • 400 g fresh rice noodles
  • 3 tbsp. Kikkoman Tamari gluten-free soy sauce
  • 2-3 tsp. sweet or hot chilli sauce or paste, according to personal taste
  • 1 tbsp. rice vinegar


Preparation time: 20 mins

Heat the oil in a wok, add the red pepper and celery and stir-fry over a fairly high heat for 3 minutes. Add the mushrooms and baby corn and stir-fry for a further 2 minutes.

Add the green beans, stir-fry for 2 minutes and then toss in the noodles.

Mix together the Kikkoman Tamari Gluten-free soy sauce, chilli sauce or paste and rice vinegar and pour into the pan. Stir-fry for 2 minutes until the vegetables and noodles are coated in the sauces and everything is piping hot.

3 Pile into bowls and serve at once.


If you prefer, omit out the noodles and spoon the vegetables over boiled rice instead.