Rice Noodle Stir-Fry
Why make this recipe
Rice Noodle Stir-Fry is a quick and healthy dish that is packed with flavor. It’s a great way to use up leftover vegetables and proteins you have in your fridge. This recipe is versatile, allowing you to choose your favorite protein, whether tofu, chicken, or shrimp. Plus, it’s a colorful meal that looks as good as it tastes.
How to make Rice Noodle Stir-Fry
Ingredients:
- 8 oz flat rice noodles
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup protein (tofu, chicken, or shrimp)
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp fresh ginger, grated
Directions:
- Prepare the rice noodles by boiling water in a large pot. Cook according to package instructions until tender but slightly chewy (4-6 minutes). Drain and rinse under cold water.
- While the noodles cook, chop the vegetables into bite-sized pieces.
- In a large skillet over medium heat, sauté your protein choice in a little oil until cooked through (about 5-7 minutes).
- Add the chopped vegetables and grated ginger to the skillet. Stir-fry until veggies are bright yet tender (3-5 minutes).
- Toss in the drained rice noodles with soy sauce and mix everything together until well combined. Add reserved pasta water if needed.
- Serve hot, garnished with sesame seeds or green onions if desired.
How to serve Rice Noodle Stir-Fry
Serve your Rice Noodle Stir-Fry hot on a plate. You can add extra garnishes like sesame seeds or chopped green onions for added flavor and color. This dish goes well with a side of spring rolls or a light salad.
How to store Rice Noodle Stir-Fry
If you have leftovers, let the stir-fry cool down, then place it in an airtight container. You can store it in the refrigerator for up to 3 days. When you’re ready to eat it again, simply reheat in a skillet or microwave.
Tips to make Rice Noodle Stir-Fry
- Make sure not to overcook the rice noodles. They should be tender but still have a slight bite to them.
- Feel free to change the vegetables based on what you have. Zucchini, snap peas, or spinach work great too.
- For a spicier kick, add some chili flakes or a dash of sriracha when mixing the noodles.
Variation
You can experiment with different sauces like teriyaki or hoisin if you want to change the flavor profile. You can also make it vegan by sticking to vegetables and tofu.
FAQs
Can I use other types of noodles?
Yes, you can use other types of noodles if you prefer. However, the cooking time may vary, so follow the package instructions.
Is this recipe gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce and check the packaging of your rice noodles.
Can I make this recipe ahead of time?
Yes! You can prepare the vegetables and cook the noodles ahead of time. Just stir-fry everything when you’re ready to eat.
Rice Noodle Stir-Fry
Ingredients
Method
- Boil water in a large pot to prepare the rice noodles.
- Cook the flat rice noodles according to package instructions until tender but slightly chewy (4-6 minutes). Drain and rinse under cold water.
- While the noodles cook, chop vegetables into bite-sized pieces.
- In a large skillet over medium heat, sauté your protein choice in a little oil until cooked through (about 5-7 minutes).
- Add chopped vegetables and grated ginger to the skillet, stir-fry until veggies are bright yet tender (3-5 minutes).
- Toss in the drained rice noodles with soy sauce and mix everything together until well combined. Add reserved pasta water if needed.
- Serve hot, garnished with sesame seeds or green onions if desired.
Notes
