Rice noodles with meat and vegetables

Ingredients

• 200 grice noodles
• 100 gpork loin
• 100 gcourgettes
• 100 gcarrots
• 60 gonions
• 2eggs
• 90 ml (6 tablespoons)sunflower oil
• 30 ml (2 tablespoons)rice wine
• to taste, optionalsoy sauce
• to tastefine salt
• to tastewhite pepper

Instructions

1. 1

   Soak and prepare

   Soak the rice noodles in plenty of warm water for about 30 minutes. Meanwhile, cut the courgettes and carrots into strips.

2. 2

   Slice and heat

   Cut the onion and pork loin into strips too. Heat 5 tablespoons of sunflower oil in a wok over a high heat, then add the onion.

3. 3

   Cook pork and eggs

   Add the pork and brown it for 30 seconds. Move the pork and onion to one side of the wok, pour in the beaten eggs and stir-fry everything for a further 30 seconds.

4. 4

   Add vegetables

   Add the carrots and courgettes and cook for 1 minute 30 seconds. Drain the rice noodles and add them to the wok.

5. 5

   Season the noodles

   Season with salt, white pepper and rice wine. If using soy sauce, add it during cooking rather than at the end.

6. 6

   Finish and serve

   Stir-fry for about 5 minutes, until the noodles are soft and no longer pale. Turn off the heat, add the remaining 1 tablespoon of sunflower oil and mix well, then serve immediately.

What are rice noodles with meat and vegetables?

This is a Chinese-style stir-fry of rice noodles, pork, egg and vegetables, bringing together soft noodles and briefly cooked strips of courgette and carrot. It is a straightforward way to make a complete meal in one wok.

Here, soaking the noodles before stir-frying gives them a head start, while pork loin and egg add savoury richness. The recipe finishes with a little oil off the heat to give the noodles a glossy appearance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 0g protein, 31g carbs, 15g fat.

The rice noodles provide most of the carbohydrates, while sunflower oil contributes much of the fat; pork and eggs provide protein. Pair a serving with extra vegetables for a more balanced plate.

Get the ingredients ready

Even strips: cut the pork, onion, courgettes and carrots into similarly sized strips so they are easy to stir-fry and serve. Prepare them while the noodles soak.

Eggs: beat them before they go into the wok, so they can be added quickly once the pork and onion have browned.

Soak the noodles carefully

Warm water: soak the noodles in plenty of warm water for about 30 minutes, as directed. They should be pliable enough to drain and transfer to the wok, where they finish cooking.

Drain well: excess soaking water can dilute the seasoning and make the stir-fry wet. Have the noodles ready to add after the vegetables have cooked.

Use a hot wok

High heat: heat the wok before adding the oil and onion. Keep the ingredients moving during the short cooking stages to help them cook evenly.

Make room: move the browned pork and onion to one side before pouring in the beaten egg. Stir the egg for about 30 seconds, then combine it with the other ingredients.

Check the finished texture

Vegetables: cook the carrots and courgettes for 1 minute 30 seconds, then add the drained noodles. The short cooking time keeps the vegetables from being in the wok for the full noodle-frying stage.

Noodles: stir-fry for about 5 minutes, checking that they are soft and no longer pale. Add the final tablespoon of oil only after turning off the heat, then mix it through.

Season and serve

Soy sauce: it is optional, but if you use it, add it during cooking as the method specifies. Taste before adding extra salt, since soy sauce is salty.

At the table: serve the noodles straight from the wok. For a fresh contrast, pair them with a simple side salad or extra crisp vegetables.

Recipe notes & tips

• Cut the vegetables and pork into strips before you start cooking.
• Keep the wok hot and stir the ingredients as they cook.
• Drain the noodles thoroughly before adding them to the wok.
• Add soy sauce during cooking if you are using it.
• Turn off the heat before mixing in the final tablespoon of oil.

Variations

• More vegetables: add extra strips of courgette or carrot.
• Different protein: replace the pork with strips of chicken.
• More soy flavour: add soy sauce during cooking to taste.
• Extra heat: add chilli while stir-frying the vegetables.
• Alternative oil: use another neutral cooking oil in place of sunflower oil.

Common mistakes to avoid

• Skipping the soak: the noodles need about 30 minutes in warm water before they go into the wok.
• Adding wet noodles: drain them well so excess water does not dilute the seasoning.
• Crowding the wok: stir-fry in batches if the ingredients cannot move freely.
• Overcooking the vegetables: follow the 1 minute 30 second cooking time before adding the noodles.
• Adding soy sauce at the end: stir it in during cooking, as the recipe directs.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in a wok or frying pan until hot throughout, stirring regularly; add a small splash of water if the noodles have dried out.

Frequently asked questions