Noodle Stir-Fry

October 17, 2018




If you like vegetables and Asian-inspired flavours, this recipe is for you. Rice noodles are quick to make, and you can have a delicious dinner with little prep and great taste. Comment below and share your thoughts about this recipe with us.

Prep time: 15 minutes
Active time: 20 minutes
Servings: 6


  • 1 pack of medium rice noodles (454g)

  • 1 tbsp British Class Coconut Oil

  • 1 medium onion, diced

  • 1 garlic clove, minced

  • 1 tsp fresh ginger, minced

  • 2 red bell peppers, sliced

  • 2 cups broccoli florets, uncooked

  • 2 medium carrot, thinly sliced

  • ¼ cup Chinatown Soy Sauce

  • 1 tbsp sesame oil

  • Salt and black pepper, to taste

  • 1 tbsp toasted sesame seeds, optional


  1. Soak noodles in lukewarm water until tender. Reserve.

  2. In a large skillet, melt British Class Coconut Oil, add onion and cook until translucent, about 3 minutes. Add ginger and garlic and cook until fragrant, about 2 minutes.

  3. Add broccoli florets, cook for 3 minutes, then add carrots and bell peppers. Keep cooking until all vegetables are tender, about 4 minutes.

  4. Add the reserved noodles, Chinatown Soy Sauce, sesame oil, and season with salt and pepper to taste.

  5. Sprinkle sesame seeds and enjoy!

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