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Malay-style Stir-fried Rice Noodles Recipe




  • 2 bundles rice noodles
  • 1tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely chopped (seeds left in)
  • 1 large red onion, peeled, halved and sliced
  • 2 lemongrass stalks, bashed with a rolling pin
  • 1 star anise
  • sea salt
  • handful curly kale, shredded
  • 60g/2oz shiitake mushrooms, sliced

For the sauce

  • 1½tbsp crunchy peanut butter
  • 2tsp light soy sauce
  • 2tsp honey


Place the rice noodles in a heatproof bowl and cover with just-boiled water. Allow to soften for 5-10 minutes, then drain and set aside.

Heat the oil in a wok or wide pan. Throw in the garlic, chilli, red onion, lemongrass and star anise, along with a pinch of salt, and stir-fry until the onion has softened and the lemongrass and star anise are becoming fragrant. Add the kale and mushrooms and stir-fry for 2-3 minutes until softened.

Mix the peanut butter, soy sauce, honey and 2tbsp water together to make a sauce.

Add the noodles to the vegetables and toss well, then add the sauce and toss again.

Simmer for a couple of minutes and add a little salt if needed.

Recipe courtesy of How to Cook Healthily by Dale Pinnock (Quadrille)


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