Vibrant Veggie Rice Noodle Stir-fry
Vibrant Veggie Rice Noodle Stir-fry
Ingredients
For the Noodles
- 8 ounces flat rice noodles, dried
For the Stir-fry Sauce
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar, packed
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon sriracha, or to taste
For the Stir-fry
- 2 tablespoons canola oil
- 2 cups broccoli florets, small
- 1 red bell pepper, sliced into thin strips
- 1 cup carrots, julienned or thinly sliced
- 1 cup snow peas
- 3 scallions, sliced, white and green parts separated
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the rice noodles: Place the dried rice noodles in a large heatproof bowl. Pour enough boiling water over them to fully submerge. Let them soak for 8-10 minutes, or until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 2
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, grated ginger, minced garlic, and sriracha until the sugar is dissolved. Set aside.
⏱️ 5 min
- 3
Heat a large wok or a large skillet over medium-high heat. Add 1 tablespoon of canola oil. Once hot, add the broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp. Remove from the wok and set aside.
⏱️ 4 min
- 4
Add the remaining 1 tablespoon of canola oil to the wok. Add the red bell pepper, carrots, and the white parts of the scallions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 5
Return the cooked broccoli to the wok. Add the snow peas and stir-fry for 1-2 minutes until bright green.
⏱️ 2 min
- 6
Add the drained rice noodles to the wok with the vegetables. Pour the prepared stir-fry sauce over the noodles and vegetables. Toss gently with tongs for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
⏱️ 2 min
- 7
Remove the stir-fry from the heat. Stir in the green parts of the scallions. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 8
Serve immediately, garnished with toasted sesame seeds and fresh cilantro, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vibrant Veggie Rice Noodle Stir-fry
For the Noodles
- 8 ounces flat rice noodles, dried
For the Stir-fry Sauce
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar, packed
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon sriracha, or to taste
For the Stir-fry
- 2 tablespoons canola oil
- 2 cups broccoli florets, small
- 1 red bell pepper, sliced into thin strips
- 1 cup carrots, julienned or thinly sliced
- 1 cup snow peas
- 3 scallions, sliced, white and green parts separated
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the rice noodles: Place the dried rice noodles in a large heatproof bowl. Pour enough boiling water over them to fully submerge. Let them soak for 8-10 minutes, or until al dente. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 10 min - 2
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, grated ginger, minced garlic, and sriracha until the sugar is dissolved. Set aside.
⏱️ 5 min - 3
Heat a large wok or a large skillet over medium-high heat. Add 1 tablespoon of canola oil. Once hot, add the broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp. Remove from the wok and set aside.
⏱️ 4 min - 4
Add the remaining 1 tablespoon of canola oil to the wok. Add the red bell pepper, carrots, and the white parts of the scallions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 5
Return the cooked broccoli to the wok. Add the snow peas and stir-fry for 1-2 minutes until bright green.
⏱️ 2 min - 6
Add the drained rice noodles to the wok with the vegetables. Pour the prepared stir-fry sauce over the noodles and vegetables. Toss gently with tongs for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
⏱️ 2 min - 7
Remove the stir-fry from the heat. Stir in the green parts of the scallions. Taste and adjust seasoning if necessary.
⏱️ 1 min - 8
Serve immediately, garnished with toasted sesame seeds and fresh cilantro, if desired.
⏱️ 2 min