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Pho Noodles Stir-fry

Serve 4

Prep and cook time: 30 minutes


  • 1 packet fresh thick rice noodles, follow cooking instructions on packet

  • 2 tbsp olive oil

  • 2 tbsp Lainey’s chilli oil

  • 3 cloves of garlic, thinly sliced, then julienned

  • 1x 3cm piece ginger, cut into thin toothpicks

  • 1 red capsicum, thinly sliced

  • 5 sprigs spring onions, sliced 1cm thickness

  • 1/2 bunch coriander, roughly chopped

  • 1/2 bunch basil, roughly chopped


In a separate bowl combine:

  • 2 tbsp soy sauce

  • 1 tbsp Shaoxing wine

  • 1 tbsp brown sugar

  • 1 tsp sesame oil

  • 1 tsp mirin

  • 1/2 tsp salt

  • 1/2 tsp pepper


  1. Heat wok with olive oil on high heat.

  2. Add garlic and ginger, sautéing for a couple of minutes. Then add spring onions and capsicum; sauté for another minute.

  3. Now add a spoonful at a time of the sauce to season, until you used half of the sauce, then add 1 tbsp Lainey’s chilli oil.

  4. Once veggies are half cooked, add noodles.

  5. Continue adding the sauce and keep tossing until well combined.

  6. Plate up and garnish with basil and coriander.

Tips: Veggies are best undercooked than overcooked


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