Vegetable stir fried rice noodles

japanese rice noodle stir fry

5 from 1 reviews


  • 2 cloves garlic (finely chopped)
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Thai 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 (julienned)
  • 2 cups spinach (roughly chopped)
  • 1 teaspoon sesame seeds
  • 8.8 oz thin rice noodles


  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. Drain the noodles and rinse with cold water. Drain well and put them in a large bowl. Add 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).
  2. In a small bowl, mix soy sauce, fish sauce, sake and tobanjan together. Set aside.
  3. 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. Cook for another minute until the noodles are hot and serve immediately.


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