Vegetable Stir Fry Noodles

    25 min

    A Chinese stir fry, made with fresh rice noodles, pak choi and shiitake mushrooms. This dish is quick, easy and delicious. Serve for lunch or dinner. Everyone will love it!

    31 people made this

    Serves: 4 

    • 2 1/2 tablespoons soy sauce
    • 3 tablespoons sake
    • 2 tablespoons balsamic vinegar
    • 2 teaspoons caster sugar
    • 3 tablespoons water
    • 2 teaspoons cornflour
    • 1 tablespoon rapeseed oil
    • 2 tablespoons toasted sesame oil
    • 2 cloves garlic, sliced
    • 6 whole dried red chillis, seeded and diced or crushed chillies to taste
    • 1 tablespoon finely chopped fresh root ginger
    • 1 medium head pak choi, cut into 3.75cm strips
    • 20 fresh shiitake mushrooms, stemmed and quartered
    • 8 spring onions, halved lengthways
    • 515g fresh rice noodles
    • 2 tablespoons sesame seeds, toasted

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. In a small bowl, whisk together the soy sauce, sake, vinegar, sugar, water and cornflour. In a large frying pan or wok, heat the oils over high heat. When the oil is nearly smoking, add the garlic and chillies. Take the frying pan or wok off the heat after 10 seconds.
    2. Reduce the heat to medium-high and return the frying pan or wok to the heat. Add the ginger, pak choi, shiitakes and spring onions; cook for 3 minutes over high heat, stirring constantly. Add the fresh rice noodles and the soy sauce mixture; cook 2 minutes more or until the noodles are hot and tender. Serve the noodles immediately, topped with the toasted sesame seeds.


    Rehydrated dry rice noodles and shiitakes can be used.
    Sherry can be used instead of sake.

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    Reviews in English (14)


    It's slightly sweet and spicy, I liked it a lot! 😊  -  25 Mar 2016


    This dish has a great flavor. I love shiitakes and bok choy! But it's way too many rice noodles. They were a huge sticky mess. I'd recommend using fewer, and adding a little oil to the water you boil/soak them in.  -  12 Jan 2001  (Review from Allrecipes US | Canada)


    We loved this!. I cooked the rice noodles first, with a drop or two of sesame oil, then added only about 1/3 to the wok. The rest I set aside for placing the vegetable mixture atop. I used fresh chiles and reconstituted, dried shitakes, but followed the time and cooking instructions, otherwise. I have already alerted our produce manager that I will be ordering the chile peppers frequently, as I plan on making this often.  -  27 May 2004  (Review from Allrecipes US | Canada)