Brown Rice Noodle Stirfry

5 from 10 votes

This recipe is for a tasty Brown Rice noodle stir fry. Packed with vegetables, it is easy enough to whip up on a week night and has great taste!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: asian, Australian, International

Keyword: asian, asian noodles, brown rice noodles, stirfry

Servings:

Calories: 669kcal

Heat wok, add a little peanut oil, then mince, season with garlic, salt and pepper, then cook mince until all browned. Turn off heat and leave whilst preparing the rest of the dish.
Microwave frozen vegetables for 4 minutes per 2 cups
Add rice noodles to heat proof bowl, pour over bowling water, leave for 15 minutes, then drain and rinse under cold water.
In a measuring jug add oyster sauce, soy sauce and Chinese cooking wine, stir to combine. Continue to add garlic, ginger and chilli. Add the cornflour and stir till all ingredients are thoroughly mixed in and there are no white globs from the cornflour.
Turn the heat back on the wok and add the vegetables, stir and leave lid on for approximately 2 minutes to ensure vegetables are cooked all the way through.
Remove lid and add the sauce to the wok, stir to combine, then add the noodles in batches and stir to combine each time you add more noodles.
Once all noodles are well mixed in, turn wok off transfer stir fry to serving plate and garnish with sesame seeds.

I used the basil leaves as I like the combination of basil but it is an added extra. I wouldn't go out and buy it specially for this dish. I have some growing so it is super easy to pick some, rinse, chop and top.
If you have time, you can microwave the sesame seeds for 1-2 minutes in the microwave to toast them before using them to top the dish.
*I used frozen mixed vegetables for this dish as I wanted to make my life a bit easier and I know that does make a difference in terms of time and preparation.