Japanese Rice Noodle Stir Fry By Mesha Tarun

Isolation Kitchen, BIHC Kenya


Start by soaking your Rice Noodles in warm water for 15-20 minutes. Once they have softened, strain them using a sieve and set aside.

This recipe is a good call for any left over vegetables or meat you have in the fridge. I used assorted bell peppers, mushrooms, leek, pak choy, carrots, coriander and garlic.

If you do not have any left over meat, cut thin strips of beef or chicken.

Once you have your meat and all your vegetables ready, it literally takes 10 minutes to make this dish.


Marinate your beef/chicken strips with a marinade of your choice. Personally, I simply use salt, pepper, paprika and a bit of cooking oil.

Next, in a wok or a large pan, sautè your meat strips until it is well browned. Once it has gotten some color, remove it from the wok/pan and set aside.

After that, in the same pan/wok, pour in a tablespoon of olive oil. Let it get hot and add in thinly sliced onions, followed by chopped garlic and ginger.

Once aromatic, toss in your vegetables and cook well. Once they are cooked through, add in your seared meat and rice noodles. Toss well.

Next, pour in a few dashes of superior dark soy sauce and toss it one final time ensuring your noodles are coated.

Finally, add in your chopped coriander. Serve hot

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