stir fried rice noodles

This rice noodle recipe is very similar to Korean Japchae but made with thin rice noodles. It’s mild in flavor but very pleasant to the palate and can be eaten hot or cold. This makes a healthy snack (like these yummy veggie stuffed peppers) as it’s low in fat and low in calories or can be eaten as a light dinner option.

For vegans, either omit the fish sauce or use vegetarian fish sauce. This is an easy stir fry noodle recipe you can use as a base to create many different versions of it.

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japanese rice noodle stir fry

Vegetable stir fried rice noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 4 1x
  • Category: Noodles
  • Method: Boiling
  • Cuisine: Japanese
  • Diet: Vegetarian
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Ingredients

Units Scale
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sake
  • 1/2 teaspoon tobanjan
  • 1 teaspoon sesame oil
  • 1/2 medium onion, finely chopped
  • 10 shiitake mushrooms, sliced
  • 4 scallions, roughly chopped
  • 2 small carrots, cut into strips
  • 2 cups spinach, chopped
  • 1 teaspoon sesame seeds
  • 9 ounces thin rice noodles

Instructions

  1. Bring a pot of water to boil. When the water is boiling, turn of the heat and add the rice noodles. Cover and leave for 5 minutes.
  2. Drain the noodles and rinse with cold water. Drain well and put them in a large bowl.
  3. Add the sesame oil and mix with your hands a few times. Grab a pair of scissors and cut the noodles into shorter pieces (easier to eat and serve).
  4. In a small bowl, mix the soy sauce, fish sauce, sake and tobanjan together. Set aside.
  5. In a wok or deep skillet over high heat, add vegetable oil, garlic, onions and carrots. Cook for a few minutes until onions are clear and soft, and add mushrooms, scallions and spinach. Cook for 2 minutes, pour the sauce and add rice noodles, and sesame seeds.
  6. Cook for another minute until the noodles are hot and serve immediately.

Nutrition

  • Serving Size: 1 serving
  • Calories: 355
  • Sugar: 4.1g
  • Sodium: 737mg
  • Fat: 9.1g
  • Saturated Fat: 5.9g
  • Unsaturated Fat: 0.9g
  • Trans Fat: 0g
  • Carbohydrates: 61.7g
  • Fiber: 3.7g
  • Protein: 6.8g
  • Cholesterol: 0mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  1. Thank you for this recipe.
    I wanted to do something different with my noodles and this was perfect. I didn’t have the spinach so I substituted it with napa cabbage and it was delicious.



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