• Wok vegetables with gluten-free rice noodles

    Posted on April 15, 2021 by in Even Healthier Recipes
    Wok vegetables with rice noodles

    © ZDG/nigelcrane

    We all love our Asian food, especially in Australia. Austral-Asia is not just a phrase. There are as many Asian and Islander influences in Australian cooking culture as there are European ones. This dish is a great Fall diner party favorite. Cool enough to enjoy the hot noodles but still packed with the goodness of Late Summer Greens. 

    Here we combined mushrooms, spinach, paprika, and sprouts with rice noodles and served them in a very aromatic, pleasantly piquant coconut milk sauce. A simple dish that tastes great and is super easy to make.

    Ingredients for 4 servings

    For the wok vegetables

    • 300 g rice noodles (or Konjac noodles)
    • 200 g oyster mushrooms – roughly chopped
    • 500 g spinach leaves
    • Core 1 green pepper and cut into strips
    • 3 spring onions – cut into 1 cm rings
    • 200 g sprouts (soy, mung bean or chickpea sprouts) – rinse over a sieve and allow to drain

    Other ingredients and spices

    • 500 ml coconut milk
    • 5 tbsp tamari (GF soy sauce)
    • 3 – 4 tbsp sesame oil, toasted
    • 2 tbsp amino coconut sauce
    • 2 tbsp tomato paste
    • 3 kaffir lime leaves
    • 1 tablespoon each of white and black mustard seeds – roast fat-free
    • 1 thumb-sized piece of ginger – finely diced
    • 1 clove of garlic – finely diced
    • 1/4 teaspoon chilli flakes
    • Finely chop ½ bunch of coriander including the stalks
    • Crystal salt and pepper from the mill


    • Cooking/baking time approx. 20 minutes

    Cook the rice noodles in well-salted water according to the instructions on the packet (they shouldn’t have too much bite). Then pour over a sieve and drain.

    For the vegetables, first heat the wok then add the sesame oil and fry the ginger and chilli flakes in it. Then briefly heat the garlic and lime leaves while stirring.

    Add the mushrooms and vegetables and stir-fry over medium heat until the spinach collapses.

    Put the well-drained rice noodles in the wok, mix everything together, fill up with coconut milk and bring to the boil. Then stir in tomato paste, tamari and coconut seasoning, remove the lime leaves and season with salt and pepper.

    Remove the wok from the heat, fold in the sprouts and mix well again.

    Serve the wok vegetables sprinkled with coriander and mustard seeds.

    Nutritional values per serving

    • Calories: 464 kcal
    • Carbohydrates: 32 g
    • Protein: 14 g
    • Fat: 29 g


    Recommended Products

    Pre-Seasoned Carbon Steel Wok Pan

    COMFY TO HOLD AND HANDLE: Unlike most woks and stir-fry pans, the handle of our wok pan is made of treated wood, it’s easy to grip while cooking without burning yourself.

    Hot Wok Cookbook

    Those who love Chinese and Asian cuisine will also enjoy discovering new delights, such as Chilli Crabs, Sesame Steak, Aubergine in Spicy Sauce, and Spicy Fried Rice Sticks with Prawns.

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