Nutty Rice Noodle Stir Fry

There are times when we all need quick healthy food for dinner, especially during the working week, so stir-fries are the ideal choice. I often come up with some of my favourite recipes when I find myself chucking anything I can find into a pan and hoping for the best and this was noodle dish one of those moments. After sharing a photo on my Instagram page I had quite a few requests for the recipe so I remade it and here it is!


This recipe is gluten free, low FODMAP and dairy free, and can be vegan if you choose not to use the egg. I love the combination of peanut butter, lime juice and curry powder in this dish, its so simple to make but full of flavour!

I really enjoy this stir fry on its own but if you want to add some extra protein to your meal it goes really well with tofu, salmon or chicken. Feel free to switch up the veg in the recipe, I normally throw in whatever I have in the fridge.

Nutty rice noodle stir fry



45g flat rice noodles

½ tbsp garlic infused olive oil

¼-½ a red chilli (depending on how much you like chilli)

75g broccoli

½ red pepper

5 babycorn

30g fine green beans

2 tbsp fresh chives, finely chopped

¼ tsp ground ginger

½ tsp ground turmeric

1.5 tsp curry powder (check ingredients are low FODMAP if needed)

1 tbsp tamari

1 tbsp smooth peanut butter or almond butter

4 tbsp unsweetened almond milk

Juice of ½ a lime

40g courgette, grated or julienne

1 egg, whisked (optional)

Optional toppings:

Fresh coriander

Black sesame seeds

Chilli flakes

Roughly chopped salted peanuts

Slice of lime


  • Start by cooking the rice noodles as per their instructions
  • Drain the noodles then rinse them with cold water to prevent them from sticking, leave them to one side
  • Heat the oil in a pan on a medium heat
  • Finely chop the chilli, add it to the pan and stirfry it for 1 minute
  • Chop the pepper into 1cm strips and the broccoli into small florets then add them to the pan
  • Stirfry again for 5 minutes, adding a splash of water whenever the pan seems to dry
  • Cut the babycorn in half lengthways and the beans into 1cm pieces
  • Add them to the pan and stir fry for another 5 minutes (continuing to add a splash of water when needed)
  • Add the chives, ginger, turmeric, curry powder, tamari, nut butter, almond milk and lime juice to the pan before stir frying for a final 5 minutes
  • Stir through the courgette and rice noodles, ensuring the noodles are coated in the sauce
  • If using the egg, push the contents of the pan to one side then add the whisked egg
  • Scramble the egg for 30 seconds before combining it with the rest of the pan
  • Serve the noodles with your choice of toppings, I couldn’t decide so added all of them!

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