Thai-style Vegetarian Noodles

Preparation info

  • Difficulty


  • Serves


Appears in

Vegetables are so colourful and so full of different flavours and textures that it is a shame to ruin them by boiling or otherwise overcooking them. The wok to the rescue: not only does the wok allow one to cook vegetables properly, it also facilitates the absorption by the vegetables of all the delicious and wok-smoky seasonings in the recipe.

Here is a vegetarian noodle dish in which the wok brings out the best of the Thai style.


  • 225 g (8 oz) thin dried rice noodles
  • 110 g (4 oz) carrots
  • 110 g (4 oz) asparagus
  • 110 g (4 oz) baby corn
  • 110 g (4 oz) celery heart
  • 110 g (4 oz) pressed seasoned or smoked beancurd
  • tablespoons groundnut (peanut) oil
  • 1 tablespoon coarsely chopped garlic
  • 2 teaspoons finely chopped fresh ginger
  • 3 tablespoons finely chopped shallots
  • 3 tablespoons finely chopped spring onions
  • 1 tablespoon light soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons chilli bean sauce
  • 3 tablespoons vegetarian oyster sauce
  • 2 tablespoons roasted peanuts, crushed
  • ½ teaspoon freshly ground black pepper


Soak the rice noodles in a bowl of warm water for 20 minutes. Drain them in a colander or sieve.

Peel and cut the carrots into 5 cm (2 in) long, fine shreds. Cut the asparagus into 5 cm (2 in) long, fine shreds also. Cut the baby corn in half, lengthways. Finely slice the celery heart and pressed beancurd.

Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger, shallots and spring onions and stir-fry for 20 seconds. Then add the carrots and stir-fry for another minute. Now add the remaining vegetables, the rice noodles, the soy sauce, sugar, chilli bean sauce, vegetarian oyster sauce, peanuts and pepper and stir-fry the mixture for 3 minutes.

Turn onto a warm platter and serve at once.