Vegetable and Rice Noodle Stir-fry

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people


  • Raincoast Marinade
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 1 tsp sesame oil
  • 1 tsp sesame seeds toasted
  • 1 Green Onions sliced thin
  • 6 fresh cilantro spring
  • 1 package fresh udon noodles

Assortment of fresh vegetables, sliced thin:

  • red onion
  • carrot
  • sweet peppers
  • celery
  • baby kale
  • gia lan or baby bok chow


  1. In a deep-sided wok or sauté pan over high heat, add the sesame oil, ginger, garlic. Sauté for a few seconds, being very careful not to burn the contents of the pan.
  2. Immediately add the thinly sliced vegetables and vigorously toss them about in the wok, again being careful not to let any pieces sit and burn in the high heat. Separate the udon noodles into strands and place into the wok.
  3. Add enough Raincoast marinade to moisten the vegetables and noodles. Remove from heat and garnish with sesame seeds, green onions, and cilantro. Enjoy while fresh and hot!