Ginger fried rice noodles

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This recipe is available on It is by Tony Chiodo and originally appeared in The Age, Tuesday June 12, 2007.

Preparation time:
Cooking time:

Serves: 5

Dietary guidance: v 


2tbsp of dark-roasted sesame oil
1 clove garlic, minced
1 tbsp ginger, sliced into fine matchsticks
1/2 onion, sliced into fine half moons
sea salt
1 carrot, sliced into fine matchsticks
4-5 button mushrooms, sliced
1 cup mustard greens or bok choy, cut into large pieces
1/2 packet fresh flat rice noodles
2 tbsp shoyu (organic soy sauce)
3 tbsp mirin or sweet rice wie
3 tbsp ginger juice (grate fresh ginger and squeeze out the juice)
2 tbsp roasted peanuts, roughly chopped
1 tbsp green onions, finely sliced


Heat a frying pan or wok on a medium flame and add the oil. Fry the garlic and ginger for 1 minute. Stir in the onions and sprinkle with a dash of sea salt.

Add enough water to cover the bottom of the pan, cover and cook over a medium heat until the onions are soft.

Add the carrots and mushrooms and simmer for 3-5 minutes, or until tender.

Add the greens followed by the noodles. Cover and simmer on a low flame for 3 minutes.

A little water may be needed to prevent the vegetables from sticking.

Once the noodles are soft and cooked, mix in the shoyu, mirin and ginger juice.

Serve hot, topped with roasted peanuts and green onions.

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