Stir-fried Rice Noodles with Vegetables:

Light flavours, colourful veggies and crunchy textures make Ken Hom's stir-fried noodles an exotic South East Asian treat.
By Ken Hom
Stir-fried Rice Noodles with Vegetables:
  • Rating:
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus 25 mins soaking
  • Effort: easy



  • 225 g rice noodles
  • 225g fresh bean sprouts
  • 100 g red chillies
  • 225 g water chestnuts
  • 2 tbsp groundnut oil
  • 1.5 tbsp garlic, thinly chopped
  • 2 tsp ginger, thinly chopped
  • 6 spring onions, shredded
  • 1 red pepper, chopped
  • 100 g mangetout
  • 100 g baby sweetcorn
  • 1 tsp salt
  • 0.5 tsp freshly ground white pepper, freshly ground
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp yellow bean sauce
  • 2 tbsp rice wine
  • 5 tbsp chicken stock


1. Soak the rice noodles in a bowl of warm water for 25 minutes, before draining in a colander or sieve.

2. Trim the bean sprouts and finely shred the chillies and water chestnuts.

3. Heat a wok until very hot and add the oil. When the oil is at smoking point, add the garlic, ginger, spring onions, pepper, mange tout and baby corn, and stir-fry for a high heat for about one minute. Add the rest of the ingredients along with the drained noodles. Stir-fry for a further three minutes until everything is well-mixed. Serve straight away.

Rate This Recipe