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Stir Fried Rice Noodles


  1. 2 garlic cloves, finely chopped

  2. 2 tablespoons vegetable oil

  3. 2 tablespoons soy sauce

  4. 1 tablespoon thai fish sauce

  5. 1 tablespoon sake

  6. 1/2 teaspoon tobanjan

  7. 1 teaspoon sesame oil

  8. 1/2 medium onion, finely chopped

  9. about 10 shiitake mushrooms, sliced

  10. 4 scallions, roughly chopped

  11. 2 small carrots, cut into small strips

  12. 2 cups (full), spinach, roughly chopped

  13. 1 teaspoon sesame seeds

  14. 1 box thin rice noodles  (8.8oz/250grams


  1. Bring a pot of water to boil. When the water is boiling, turn off the heat and add the rice noodles. Cover and leave for 5 minutes. Drain the noodles and rinse with cold water.  Brain well and put them in a large bowl. Add sesame oil and mic with your hands a few times. Grab a pain or scissors and cut the noodles into shorter pieces.

  2. In a small bowl, mix soy sauce, fish sauce, sake, and tobanjan together. Set aside.

  3. In a wok or deep skilletover high heat, add vegetable oil, garlic, onions and carrots. Cook for a few minutes until onions are clear and sogt. Then 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. Serve immediately.


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