Chinese Takeout Tonight….Pt2

Veggie Stir Fry with Rice Noodles

A simple but tasty stir fry to accompany many different Chinese dishes! You can use different kinds of noodles for this dish, I prefer rice noodles (5-10mm thick), and you can use whatever veggies you want! Adjust the veggie ingredients to suit your tastes…

Stir Fry Veggies with Rice Noodles

  • Servings: 2-4
  • Difficulty: Easy
  • Rating: ****
  • Print

A quick and easy side dish that goes with many main course Chinese dishes


  • 150g dried rice noodles (10mm thick)
  • 1/2 red bell pepper
  • bunch of baby boy chow, sliced lengthways into 1″-1 1/2″ wide.
  • 4 green onions chopped
  • 1 carrot shredded
  • 6 mushrooms sliced
  • 1 small onion cut into long slices
  • 1 garlic clove roughly chopped
  • 2 tbsp oil
  • 1 tsp sesame oil
  • Sauce
  • 2 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 2 tbsp Chinese cooking wine
  • dash of ground pepper
  • 3 tbsp water
  • Garnish
  • green onions chopped or sliced
  • sesame seeds (toasted)


  1. Cook rice noodles in a large saucepan as directed on the packages, drain into a colander and drizzle a little sesame oil, toss (to keep from sticking)
  2. Mix sauce ingredients into a small glass bowl.
  3. Heat a large wok on medium high heat, add the oil and swirl to cover the base of the wok.
  4. Add garlic and onion, cook for 2 minutes, stirring frequently.
  5. Add carrot and red pepper, cook for 1 minute.
  6. Add mushroom, cook for another minute.
  7. Add cooked noodles, stir to mix thoroughly, add bok choy, cook for a minute or so.
  8. Add sauce mixture and stir into the noodles and veggies. Toss around until the bok choy has wilted.
  9. Garnish with green onion and sesame seeds and serve immediately.

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