Stir-fried vegetables with rice noodles

Sushi boats with surimi and sweetcorn 269 of 444 Quinoa and shrimp bowl

Kikkoman Sauces 440

Category 431

Ingredient 398

Videos 71

World Cuisines 137

Specials 429

Autumn Summer Spring Main courses Vegetables Noodles & Pasta Tamari Gluten-free Soy Sauce Vegetarian kitchen

Preparation time: 20 mins

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

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.

Tip:

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