RECIPE: Black Rice Noodle Stir-Fry with Peanut Sauce and Pickled Veg

If you’re craving a dinner that’s as gorgeous as it is delicious, this black rice noodle stir-fry delivers in spades. The deep purple-black noodles make it look restaurant-level fancy, while the creamy peanut sauce, fresh veggies, and quick pickled tang bring a symphony of flavour. Best part? It’s ready in under 30 minutes, so you can look like you’ve got your life together without actually spending hours in the kitchen.

Why this black rice noodle stir-fry is great

• Nutrient-rich twist on a classic – Black rice noodles contain antioxidants like anthocyanins, the same compounds found in blueberries, which help fight inflammation.

• Customisable protein – Keep it plant-based with tofu or tempeh, or go for prawns or chicken for an omnivore-friendly plate.

• Gut-friendly & hormone-loving – Fibre from vegetables and plant-based proteins support digestion and hormone balance.

Star ingredients and why they shine

• Black rice noodles – Rich in fibre, minerals, and antioxidants; naturally gluten-free and lower GI than regular noodles.

• Peanut butter – Healthy fats and plant protein that help keep blood sugar stable and hormones happy.

• Pickled vegetables – Add probiotics, tang, and crunch to the dish, plus support gut health.

• Fresh veggies – The more colours, the better; think capsicum, carrots, broccoli, or bok choy for a full nutrient spectrum.

The Recipe

Serves: 2–3 Prep time: 15 minutes Cook time: 10 minutes

Ingredients:

For the noodles:

• 200g black rice noodles

• 1 cup broccoli florets

• 1 carrot, julienned

• 1 red capsicum, sliced

• 200g firm tofu, prawns, or chicken breast (optional)

• 1 tbsp sesame oil

For the peanut sauce:

• 3 tbsp natural peanut butter

• 2 tbsp tamari or soy sauce

• 1 tbsp maple syrup or honey

• 1 tbsp rice vinegar or lime juice

• 2–3 tbsp warm water (to thin)

• 1 tsp grated ginger

• 1 clove garlic, minced

For the quick pickled veg:

• ½ cup thinly sliced cucumber or radish

• ¼ cup rice vinegar

• 1 tsp maple syrup or honey

• Pinch of salt

Instructions:

1. Make the quick pickled veg: combine cucumber or radish with rice vinegar, maple syrup, and salt. Toss well and set aside to marinate.

2. Cook black rice noodles according to package instructions, drain, and rinse under cold water to stop cooking.

3. Steam or lightly stir-fry broccoli, carrot, and capsicum until tender-crisp.

4. If using tofu, prawns, or chicken, cook in sesame oil until golden and fully cooked. Remove and set aside.

5. Whisk together all peanut sauce ingredients until smooth and creamy, adding warm water until it reaches your desired consistency.

6. Toss noodles, veggies, and protein with the peanut sauce until well coated.

7. Serve topped with quick pickled veg, extra peanuts, and a sprinkle of sesame seeds.

Want more nutrient-dense, hormone-supportive dinners like this black rice noodle stir-fry? My KHOOII Membership has full meal plans, recipes, and cycle-syncing tips so you always know exactly what to cook for your body’s needs.

3 Pro Tips

1. Batch the peanut sauce – Double the recipe and keep it in the fridge for up to a week to drizzle over bowls, wraps, or salads.

2. Switch up the noodles – Use soba or brown rice noodles if you can’t find black rice noodles.

3. Add crunch – Top with roasted peanuts or crispy shallots for extra texture.

For more hormone-loving recipes, personalised meal plans, and lifestyle hacks, grab my Harmonize Your Hormones eBook — your ultimate guide to eating and living in sync with your cycle.

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