Asian rice noodles

Current rating: 5 (2 ratings)
Serves 4
Prep 15
Cook 10
Quick and easy to prepare, this is a tasty, high fibre, high protein meal full of authentic oriental flavours and ideal for entertaining.
  • 500g fresh thick rice noodles
  • 2 tbs peanut oil
  • 1 onion, peeled and chopped
  • 3 garlic cloves, finely chopped
  • 1 large carrot, peeled and finely diced
  • 125g baby corn, thickly sliced diagonally
  • 1 red chilli, deseeded and thinly sliced
  • ¼ chinese cabbage, finely shredded (about 3 cups)
  • ¼ cup gluten free, light soy sauce
  • 2 eggs, lightly beaten
  • 100g bean sprouts, trimmed
  • 2 tbs chopped roasted unsalted peanuts
  • 1 green onion, thinly sliced diagonally, to serve

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  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1-3 minutes, until almost tender. Drain and separate noodles. Set aside.
  2. Heat a wok over high heat. Add oil and heat until hot. Add onion. Stir-fry for 2 minutes or until onion is just soft.
  3. Add garlic, carrot, corn and chilli. Stir-fry for 2 minutes. Add cabbage.
  4. Stir-fry until combined. Toss through soy sauce and noodles. Swirl eggs over noodle mixture. Toss for 1 minute or until eggs set slightly. Spoon into serving bowls. Top with bean sprouts, chopped peanuts, thinly sliced green onions and serve immediately.

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