Noodles are a great stir-fry alternative to rice because they take almost no time to cook, saving you precious fuel when camping. I love rice based noodles for their soft texture and ability to soak up delicious sauces like this ginger teriyaki recipe. Fresh ginger is the key to really making this simple dish pop.


300g beef strips

2cm piece fresh ginger, peeled

1 red chili, finely sliced

250g shredded stir-fry vegetables

200g fresh rice noodles

¼ cup teriyaki sauce


  1. Heat a large pan over high heat with a drizzle of oil. Add beef to the pan, stir-fry for 1-2 minutes or until the meat changes colour. Remove from pan and set aside.
  2. Return pan to heat, add a small amount of extra oil and cook ginger, chili and vegetables until slightly wilted.
  3. Add noodles and sauce, mix through vegetables before returning beef to pan. Cook for a further 1 minute or until beef is heated through and sauce has thickened.
  4. Divide between plates and serve with extra chili if desired.

Serves 2


  • Make sure your pan is really hot before adding the meat. If your pan is on the smaller side, cook it a couple of batches to keep the pan hot and prevent meat from stewing.
  • Rice noodles don’t need to soaked or boiled prior to cooking


  • Chicken, pork or tofu can be used in place of beef
  • Keep this recipe simple by using a premix of fresh or frozen stir-fry vegetables
  • Wheat or egg noodles can be substituted in place of rice

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