Prep Time: 10 Minutes
Cook time:
20 Minutes
Total Time:
 30 Minutes
Serves: 4

This is probably one of my favorite dishes to order at our local Chinese restaurant. I know that this is not ‘traditional’ Chinese food however the version they do is seriously amazing. It’s the combination of sesame oil and curry powder that makes this a tasty dish.

You can mix this up and add more veggies if you like or add tofu or any soy mock meats if you are into that but personally I love it just with the noodles and veggies.

This is also really delicious served cold the next day.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.



  • 4 cloves of garlic (minced)
  • 3 tbsp. tamari
  • 1 tsp. coconut sugar
  • juice of 1 lemon
  • 2 tbsp. sesame oil
  • 3 tbsp. curry powder
  • 1 packet of thin rice noodles
  • 1 red onion (sliced)
  • 2 carrots julienned
  • 2 zucchini julienned
  • 2 cups of snow peas (sliced)
  • 1 packet of bean shoots
  • spring onions
  • 2 tbsp. toasted sesame seeds


  1. Cook rice noodles as per packet instructions- bring a kettle to the boil. In a large bowl, add rice noodles and cover with boiling water for 10mins.
  2. Prepare sauce by adding all ingredients into a small mixing bowl and stirring to combine.
  3. Pre heat a fry pan on medium heat.
  4. Slice onion, carrots, zucchini, snow peas and bean shoots.
  5. Add 1 tsp. filtered water and stir fry vegetables for 2 mins.
  6. Pour sauce over the top and cook for a further 3mins until flavors are well combined.
  7. Once noodles are cooked, strain and return to the large bowl.
  8. Transfer vegetables and sauce into the noodle bowl and toss through.
  9. Garnish with sesame seeds and spring onion

7 Steps in eating out as a vegan!

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