Rice Noodle Stir-Fry
This colorful rice noodle stir-fry combines silky flat noodles with crisp vegetables and your choice of protein in a flavorful sesame-ginger sauce. Ready in just 30 minutes, it's perfect for busy week
15
Prep Time
15
Cook Time
30
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This colorful rice noodle stir-fry combines silky flat noodles with crisp vegetables and your choice of protein in a flavorful sesame-ginger sauce. Ready in just 30 minutes, it's perfect for busy weeknights when you want something fresh, satisfying, and packed with texture.
Ingredients
Instructions
Step 1
1. Cook the rice noodles according to package instructions until just tender, about 4-5 minutes. Drain and rinse under cold water to stop cooking. Set aside.
Step 2
2. If using chicken, season with salt and pepper. Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Cook the protein until fully cooked through: 5-6 minutes for chicken, 3-4 minutes for shrimp, or until golden for tofu. Remove and set aside.
Step 3
3. In the same wok, add remaining cooking oil. Add ginger and stir-fry for 30 seconds until fragrant.
Step 4
4. Add broccoli and carrots, stir-frying for 2-3 minutes until they begin to soften.
Step 5
5. Add bell peppers and continue stir-frying for another 2 minutes.
Step 6
6. Return the cooked protein to the wok. Add the cooked rice noodles and pour in the soy sauce and sesame oil.
Step 7
7. Toss everything together for 2-3 minutes until the noodles are well coated and everything is heated through.
Step 8
8. Garnish with sesame seeds and sliced green onions if desired. Serve immediately.
You Must Know
- ✓Don't overcook the rice noodles - they should be slightly firm as they'll continue cooking when stir-fried
- ✓Cut all vegetables to similar sizes for even cooking
- ✓Have all ingredients prepped and ready before you start cooking since stir-frying happens quickly
Chef's Notes
Don't overcook the rice noodles - they should be slightly firm as they'll continue cooking when stir-fried
Cut all vegetables to similar sizes for even cooking
Have all ingredients prepped and ready before you start cooking since stir-frying happens quickly
Serving Suggestions
Serve this stir-fry hot with a side of steamed dumplings or spring rolls for a complete Asian-inspired meal. It's perfect for lunch or a quick dinner and pairs wonderfully with a light cucumber salad.
Nutritional Info (Per Serving)
385
Calories
18g
Protein
45g
Carbs
15g
Fat
Tags
Lily
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More Lunch Recipes
Rice Noodle Stir-Fry
This colorful rice noodle stir-fry combines silky flat noodles with crisp vegetables and your choice of protein in a flavorful sesame-ginger sauce. Ready in just 30 minutes, it's perfect for busy week
Ingredients (11)
Instructions
- Cook the rice noodles according to package instructions until just tender, about 4-5 minutes. Drain and rinse under cold water to stop cooking. Set aside.
- If using chicken, season with salt and pepper. Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Cook the protein until fully cooked through: 5-6 minutes for chicken, 3-4 minutes for shrimp, or until golden for tofu. Remove and set aside.
- In the same wok, add remaining cooking oil. Add ginger and stir-fry for 30 seconds until fragrant.
- Add broccoli and carrots, stir-frying for 2-3 minutes until they begin to soften.
- Add bell peppers and continue stir-frying for another 2 minutes.
- Return the cooked protein to the wok. Add the cooked rice noodles and pour in the soy sauce and sesame oil.
- Toss everything together for 2-3 minutes until the noodles are well coated and everything is heated through.
- Garnish with sesame seeds and sliced green onions if desired. Serve immediately.
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