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Stir-fried vegetables with rice noodles
Tamari Gluten-free Soy Sauce
Main courses
Vegetables
Noodles & Pasta
Vegetarian kitchen
Spring
Summer
Autumn

Total time
20 mins
Preparation time:
20 mins
Ingredients for 4 portion(s)
- 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.
Used products in this recipe
Total time
20 mins
Preparation time:
20 mins
Ingredients for 4 portion(s)
- 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