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Colorful rice noodle stir-fry with vegetables in a skillet

Rice Noodle Stir-Fry

A quick and healthy dish packed with flavor, perfect for using up leftover vegetables and proteins.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz flat rice noodles Cook according to package instructions.
Vegetables
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, sliced
Protein
  • 1 cup protein (tofu, chicken, or shrimp) Choose your favorite protein.
Sauce
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp fresh ginger, grated

Method
 

Preparation
  1. Boil water in a large pot to prepare the rice noodles.
  2. Cook the flat rice noodles according to package instructions until tender but slightly chewy (4-6 minutes). Drain and rinse under cold water.
  3. While the noodles cook, chop vegetables into bite-sized pieces.
Cooking
  1. In a large skillet over medium heat, sauté your protein choice in a little oil until cooked through (about 5-7 minutes).
  2. Add chopped vegetables and grated ginger to the skillet, stir-fry until veggies are bright yet tender (3-5 minutes).
  3. Toss in the drained rice noodles with soy sauce and mix everything together until well combined. Add reserved pasta water if needed.
Serving
  1. Serve hot, garnished with sesame seeds or green onions if desired.

Notes

Make sure not to overcook the rice noodles. Change the vegetables based on your preference. For a spicier kick, add chili flakes or sriracha.