Rice Noodle and Vegetable Stir-Fry


  • 150g (5oz) fine rice noodles (see note)
  • 2 tbsp sunflower oil
  • 2cm (¾in) knob of fresh root ginger, peeled and finely chopped or grated (see note on page 114)
  • 1 red pepper, deseeded and thinly sliced
  • 1 carrot, thinly sliced into matchsticks (see note)
  • 200g (7oz) pak choi, white and green parts separated and finely shredded
  • 1 tbsp soy sauce
  • Juice of 1 small lemon
  • 1 tsp caster sugar
  • 1 tsp sesame oil

Rice Noodle and Vegetable Stir-Fry


Stir-fries like this are all in the preparation – once that is done, it takes no time at all to whip up a fresh, healthy meal that’s full of flavour, colour and crunch.

PREP TIME: 20 minutes
COOK TIME: 10 minutes


Cook the noodles according to the packet instructions, then drain and refresh under cold water. Drain well once again. Set aside.

Heat the oil in a large frying pan. Add the ginger, red pepper and carrot and fry over a high heat for about 3 minutes. Tip in the white parts of the pak choi and fry for 1 minute. Add the drained noodles, soy sauce, lemon juice, sugar and sesame oil and toss until heated through and well combined. Use two spatulas to help to toss everything together. Season with salt and pepper and finally add the green parts of the pak choi, tossing until just wilted.

Serve in a large, warmed bowl.


  • Rice noodles are clear, but yellow egg noodles would work well in this dish, too.
  • For speed, save on chopping and coarsely grate the carrots, then add them with the pak choi stems.

Best made and served at once.

Not suitable for freezing.

This recipe is taken from: Quick Cooking