Noodle Stir-Fry Recipe

November 6, 2019


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. ⠀



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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