Stir-fried vegetables with rice noodles

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

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.