Rice Noodle Stir Fry

Rice Noodle Stir Fry

Rice noodle stir fry is a quick, tasty and satisfying dinner for when one comes home from work. The thin vermicelli rice noodles do not require any cooking, just a quick soak. So the main job is to cut up and stir fry the vegetables.

Serves 2


Rice Noodle Stir Fry
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  • 1 tbsp frying oil
  • 1/2 a leek
  • 2 garlic cloves
  • 1/2 - 1 red chilli (optional) or use dried chilli flakes
  • 1 carrot
  • 1/2 courgette
  • 150 g onion squash (or other seasonal vegetable)
  • 2 leaves of spring greens
  • 100 g or more marinated tempeh
  • 1.5 tbsp of shoyu or tamari soy sauce
  • 2 nests of rice vermicelli noodles
  • 2 tsp toasted sesame oil
  • Sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp mirin (optional)
  • 2 tsp teriyaki sauce
  • ume seasoning


  1. Heat the oil in a frying pan, and start slicing all the vegetables. Add them to the pan as you go and add a good pinch of salt afterwards.
  2. Sliced the marinated tempeh if not done yet. Add it to the pan.
  3. Keep stir frying this until the pumpkin softens, occasionally checking if it's not burning. Add a little stock or water if needed, and a little sou sauce. If possible, keep a lid on the pan for this stage.
  4. In the meantime, soak the noodles in hot water for 3 minutes, then drain.
  5. When all the vegetables are tender, add the noodles to the pan, and if it's not salty enough, you can add a little more soy sauce. Add the toasted sesame oil.
  6. Mix up the ingredients for the sauce and stir into the noodles.
  7. To finish, adjust the taste with soy sauce, ume seasoning or vinegar, depending on whether it needs more saltiness or acidity. If desired, add chilli flakes.


  • If you are using plain tempeh, not yet marinated, you will need to flavour it yourself. There are instructions for this in this recipe.