July 11, 2019

This is a personal Chinese take-away favourite. It’s the ultimate Asian comfort food - slippery, chewy and packed full of savoury flavours! This is a bright, low oil vegan version, but by all means crank it up by adding slices of rare steak or blanched chicken breast strips in to make it meaty.


  • 2 pre-made bunches of Grain Guru Rice Noodles - 5mm
  • 5 lobes of Shiitake mushrooms
  • 1 brown onion, sliced
  • ½ carrot
  • handful of fine French beans
  • 1 fresh chilli, sliced
  • handful of white bean sprouts
  • few slices of Quorn vegan ham, sliced into strips
  • 1 Spring onion, sliced
  • ½ tsp chopped Ginger
  • 1 clove of Garlic, minced
  • 2 tbs Dark soya sauce
  • 1 tsp Curry power
  • 1 tsp Sugar
  • 1 tbs Soya sauce
  • 3 tbs vegetable oil
  • White pepper
  • Black sesame to garnish
  • Toasted peanuts to garnish
  • Coriander to garnish

Cooking instructions

  1. Julienne all the vegetables
  2. Soak the rice noodles in boiling hot water for 20 minutes
  3. Heat the pan with vegetable oil, stir-fry onion, shiitake mushrooms, carrot, garlic and ginger
  4. Then add the fresh chilli, beans, bean sprouts, vegan ham and spring onion
  5. Fry gently
  6. Strain the rice noodles and add them into the pan
  7. Add sugar, soya sauce, curry powder, pepper, dark soya sauce
  8. Turn the noodles gently in the pan, coating every noodle with dark sauce mixture
  9. Remove from the heat and into a serving dish
  10. Garnish with black sesame seeds, toasted peanuts and coriander

How did you do? Tag us @grainguru.uk with the hashtags: #vegan #hofan #ricenoodles #stirfry #grainguru

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