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Serves
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Ingredients
  • 200 g Rice noodles
  • 1 Onion sliced
  • 4 cloves of garlic thinly sliced
  • ½ inch ginger julienne
  • 2 or to taste red chilli or green chilli finely chopped
  • 200 g Button mushrooms sliced
  • 4 tbsps Green part of spring onion
  • 6 tbsps White part of spring onion
  • ½ tsp Salt
  • ¼ tsp crushed black and white pepper
  • 1 tsp Vegetable oil
  • 2 tsps Sesame seeds for garnishing
For sauce
  • 2 tbsps Coco-amino sauce
  • 1 tsp Toasted sesame oil
  • ½ tsp Rayu (spicy sesame oil)
  • 2 tsps Your choice of hot sauce
  • 1 tsp Grated ginger
  • 1 tsp Brown rice vinegar
  • 1 tsp Mirin
Spicy Rice Noodles stir-fry Spicy Rice Noodles stir-fry

Spicy Rice Noodles stir-fry

If you want a spicy, vegan and gluten-free noodles recipe then I have got you covered people! This spicy rice noodles stir-fry is quick, delicious and filled with fantastic flavours. I like to serve this dish with a cold cucumber salad.

Prep 15 minutes
Total 30 minutes
  • Cook the rice noodles as per package instructions. Drain them, wash them and spray them with oil.
  • Whisk all the ingredients mentioned for the sauce and keep it aside.
  • In a big wok, heat 1/2 teaspoon of oil and brown the mushrooms. Keep them aside.
  • In the same wok add in rest of the oil and in the garlic, ginger and chilli, saute for a seconds.
  • Add in the white part of the spring onion and sliced onion. Saute on high flame for 1 minute. Tip the mushroom back in the wok. Stir it in.
  • Tip in the rice noodles in the wok and fry for 3 minutes on a high flame.
  • Add in the white and black pepper. Whisk the sauce well and drizzle it on the noodles.
  • Mix it well and fry for another 2-3 minutes.
  • Garnish the noodles with green spring onion and sesame seeds.
  • Serve immediately.
Spicy Rice Noodles stir-fry Spicy Rice Noodles stir-fry

Spicy Rice Noodles stir-fry

If you want a spicy, vegan and gluten-free noodles recipe then I have got you covered people! This spicy rice noodles stir-fry is quick, delicious and filled with fantastic flavours. I like to serve this dish with a cold cucumber salad.

favorite
print
rate
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 200 g Rice noodles
  • 1 Onion sliced
  • 4 cloves of garlic thinly sliced
  • ½ inch ginger julienne
  • 2 or to taste red chilli or green chilli finely chopped
  • 200 g Button mushrooms sliced
  • 4 tbsps Green part of spring onion
  • 6 tbsps White part of spring onion
  • ½ tsp Salt
  • ¼ tsp crushed black and white pepper
  • 1 tsp Vegetable oil
  • 2 tsps Sesame seeds for garnishing
For sauce
  • 2 tbsps Coco-amino sauce
  • 1 tsp Toasted sesame oil
  • ½ tsp Rayu (spicy sesame oil)
  • 2 tsps Your choice of hot sauce
  • 1 tsp Grated ginger
  • 1 tsp Brown rice vinegar
  • 1 tsp Mirin

  • Cook the rice noodles as per package instructions. Drain them, wash them and spray them with oil.
  • Whisk all the ingredients mentioned for the sauce and keep it aside.
  • In a big wok, heat 1/2 teaspoon of oil and brown the mushrooms. Keep them aside.
  • In the same wok add in rest of the oil and in the garlic, ginger and chilli, saute for a seconds.
  • Add in the white part of the spring onion and sliced onion. Saute on high flame for 1 minute. Tip the mushroom back in the wok. Stir it in.
  • Tip in the rice noodles in the wok and fry for 3 minutes on a high flame.
  • Add in the white and black pepper. Whisk the sauce well and drizzle it on the noodles.
  • Mix it well and fry for another 2-3 minutes.
  • Garnish the noodles with green spring onion and sesame seeds.
  • Serve immediately.