Stir-Fried Coriander and Garlic Noodles

Preparation info

  • Difficulty


  • Serves


    as a Side Dish

Appears in

Preparation Time: 20-25 Minutes
Cooking Time: 5 Minutes

Many years ago, this would have been a difficult recipe to make in the West as fresh coriander was hard to find. However, today it is available in abundance in supermarkets so everyone can sample this easy and delicious noodle dish. To make it completely vegetarian, use vegetarian stock.


  • 175g (6 oz) thin or flat dried rice noodles
  • 225g (8 oz) fresh or frozen peas
  • 2 tablespoons groundnut (peanut) oil
  • 2 teaspoons sesame oil
  • 2 tablespoons coarsely chopped garlic
  • 3 tablespoons home-made chicken or vegetarian stock or quality store-bought fresh stock
  • salt and freshly ground black pepper, to taste
  • 3 tablespoons finely chopped fresh coriander
  • 6 tablespoons finely chopped spring onions


  1. Soak the noodles in a large bowl of hot water. If using flat noodles, soak for 25 Minutes; if using thin noodles, soak for 20 Minutes. When soft, drain well in a colander and discard the water.
  2. If you are using fresh peas, blanch them in boiling water for 2 Minutes, drain and set aside. If you are using frozen peas, thaw at room temperature.
  3. Heat a wok over high heat until it is hot, then add both the oils. When they are hot, add the garlic and stir-fry for 10 seconds.
  4. Add the rice noodles and continue to stir-fry for 2 Minutes.
  5. Now add the stock, salt, pepper, peas, coriander and spring onions, and continue to stir-fry for 2 Minutes.
  6. Turn onto a warm platter and serve at once.