Fried Rice Noodles with Funky Black Beans

19 April 2026 By

Turn a simple fried rice noodle with a few basic fridge and pantry staples, into a moreish platter you’ll be proud to serve to your guests. Switch the paste recommended to something handy in your kitchen pantry and swap the fresh ingredients to make it more suitable to your family’s taste.

Funky Black Bean Peanut & Miso Chilli Oil

Fried Rice Noodles with Funky Black Beans

Ingredients

  • ½ pack dry rice vermicelli noodles, soaked in cold water for an hour, then drained and chopped into 3-4 sections using a pair of sharp scissors
  • 1 medium brown onion, sliced
  • 2 tsp Latasha’s Kitchen Thai Red Curry Paste
  • 2 tbsp gluten free soy sauce
  • 4 eggs, whisked with pinch of salt and white pepper
  • Salt to taste
  • 2 cups of bean sprouts, rinsed and drained
  • Bunch of chives, cut into 2 cm lengths
  • Neutral oil

Garnish

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Method

  1. Heat a large wok on high, add oil and swirl all around the wok. Now add the sliced onions and reduce heat to medium.
  2. Cook until onions are translucent. Next add Latasha’s Kitchen Thai Red Curry Paste and soy sauce. Mix well with onions. Cook on low heat for 2-3 minutes until the paste darkens a bit.
  3. Now add the whisked eggs and softly scramble. Add the noodles and mix thoroughly on medium heat while adding a pinch or two of salt.
  4. Reduce heat to low and cook covered with a lid for 5 minutes. Remove lid then continue to toss the noodles and keep moving them around the wok until well mixed. Then add the bean sprouts, toss the noodles and spouts well and keep cooking for another 3 minutes on medium heat. Add chives and check seasoning at this point.
  5. Serve with garnishing ingredients and drizzled with Latasha’s Kitchen Funky Black Bean with Peanut & Miso Chilli Oil.

TIP: For more proteins, add a mix of fresh prawns, tofu, chicken and chopped Chinese greens at Stage 2 before adding in the eggs.