Stir-fried vegetables with rice noodles

Quinoa and shrimp bowl 397 of 562 Sushi boats with surimi and sweetcorn

Kikkoman Sauces 559

Category 546

Ingredient 503

Videos 90

World Cuisines 156

Specials 527

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

Total time 20 mins

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.