Rice chilli noodles


400g/14 oz thin rice noodles

2 tbsp olive oil

2 cloves garlic, crushed 1 tbsp grated ginger

2 tbsp light soya sauce

150g/5 1/2 oz/2 cups chestnut mushrooms

1 large red pepper, sliced

4 spring onions, (scallion) chopped

1 red chilli, sliced


1.Cook the noodles in boiling water according to the packet instructions or until aldente, then drain well.

2. Heat the oil in a large wok and fry the garlic, ginger, mushrooms, red peppers and chilli cook for 5 minutes then add the cook rice noodles stir for 2 minutes then add soy sauce.

3. Serve immediately, sprinkle with spring onions and extra chilli (optional).


Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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