Preparation Time 15-20 minutes Cooking Time 5-6 minutes

Serves 2



  • ½ pack of brown rice noodles (vermicelli)

  • 1 tsp tapioca starch (or other starch)

  • 1 tbsp. soy sauce (plus 1 tsp extra for condiment)

  • ½ tsp Chinese five-spice

  • 1 cup vegan stock

  • 1 garlic clove crushed

  • 6-8 leaves of Asian green of your choice (e.g. bok choy)

  • 2 spring onions cut into diagonal pieces

  • ½ cup red capsicum julienned (1 small capsicum)

  • ½ cup carrot sliced or julienned (1 small carrot)

  • ¼ cup zucchini sliced (optional: 2 baby zucchini)

  • 1-2 tsp sesame seeds

  • Coriander leaves chopped

  • Red chilli sliced


  1. Bring a kettle of water to the boil. Place noodles in a large bowl and pour over water. Let sit for 10-15 minutes or follow packet instructions. Drain noodles and set aside.

  2. In a cup stir together tapioca starch, soy sauce until smooth. Stir in ½ cup of the stock, crushed garlic and Chinese five spice. Set aside.

  3. Slice chilli (only need a small amount) and put into a small dish, pour over 1 tsp soy sauce. This will be served at the table as a condiment so set aside.

  4. Heat skillet over medium-high heat. Toast sesame seeds until golden brown, watch these as they can burn fast! Remove from pan and set aside to sprinkle on top of finished dish.

  5. Return empty skillet to medium-high heat. Into the skillet add in capsicum, carrot, spring onion, Asian greens and ¼ cup of the stock. Cover and cook for 1-2 minutes. Add extra ¼ cup of stock if needed at any time to avoid burning and sticking.

  6. Add in soy sauce mixture and rest of the stock if you have any left. Stir to combine and cook until sauce thickens, this should only take a few seconds. Remove from heat. Gently fold in the noodles.

  7. Dish out noodles, sprinkle with sesame seeds, coriander and serve with chilli in soy sauce.

Longevity Noodles