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Fresh rice noodle with mushroom stirfry

Fresh rice noodle with mushroom stirfry

We just love making stir fries with fresh rice noodles. It's the texture of the fresh noodles as much as the taste that takes a simple dish somewhere special. This version uses just a few basic ingredients -- which you probably already have in your kitchen, or available at The Masala Mill Store :-) -- plus rice noodles to make a dish that's sure to please the whole family.

Note: Unless you rock an enormous wok, you're probably best to cook this in 2 - 3 batches, but don't worry; with some basic preparation done in advance a batch doesn't take long to cook.


Meat Marinade (if using)


  1. Pour boiled water over dried mushrooms. Cover and allow to sit for 20 minutes until the mushrooms are soft.
  2. If using meat, combine all the marinade ingredients. Add meat. Stir to coat. Allow to sit for 15 minutes.
  3. Slice fresh rice noodles length ways into 1 - 2cm ribbons. Gently warm the noodles in lukewarm water (never boil!), when soft gently unravel by hand.
  1. Heat peanut oil in a wok over high heat. When shimmering, add shallots and ginger garlic paste. Stir fry for 30 seconds. Add soy sauce and continue to stir for 30 seconds.
  2. Add meat and stir fry until brown (about 3 - 4 minutes). Use a little cooking wine to deglaze the wok if necessary.
  3. Add mushrooms and stir fry until tender.
  4. Add green leafy vegetables and stir fry until wilted.
  5. Add the fresh rice noodles. Toss gently until tender (fresh rice noodles do tend to break up easily - try using 2 spatulas to toss the noodles rather than stirring them).
  6. Set aside and repeat if you are cooking in batches.