Name: Rice Noodle Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 oz flat rice noodles; 1 cup bell peppers, sliced; 1 cup broccoli florets; 1 cup carrots, sliced; 1 tablespoon fresh ginger, grated; 1 cup tofu (pressed and cubed) or; 1 cup chicken (diced) or; 1 cup shrimp (peeled and deveined); 3 tablespoons low-sodium soy sauce; 2 tablespoons sesame oil; 2 tablespoons cooking oil (avocado or vegetable oil); Sesame seeds; Green onions, sliced

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Introduction

This Rice Noodle Stir-Fry is a vibrant and flavorful dish perfect for a quick weeknight dinner. Combining tender rice noodles with crunchy vegetables and your choice of protein, it’s both satisfying and easy to customize. The savory soy and sesame flavors make it an irresistible meal.

A white plate filled with a layered stir-fry dish, where the base layer is translucent thin glass noodles spread evenly and slightly swirling; mixed in are vegetable pieces like bright orange carrot strips and dark green leafy vegetables, scattered throughout. On top, small chunks of browned meat add texture and color contrast, with chopped fresh green onions sprinkled over the dish, giving a fresh accent. The dish looks glossy and well-cooked, sitting on a wooden board with a blurred white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

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 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon fresh ginger, grated
2 tablespoons cooking oil (avocado or vegetable oil)
Sesame seeds for garnish (optional)
Green onions, sliced for garnish (optional)

Instructions

Step 1: Bring a large pot of water to a rolling boil. Add the rice noodles and cook for 4-6 minutes, stirring occasionally, until tender but still slightly chewy. Drain in a colander and rinse under cold water to stop the cooking process.
Step 2: While the noodles cook, slice the bell peppers into 1/4-inch strips, cut broccoli into small florets, and slice carrots thinly on the diagonal. Grate the fresh ginger and set aside. Prepare your protein: dice chicken into 3/4-inch pieces, press and cube tofu, or peel and devein shrimp.
Step 3: Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Once shimmering, add your protein and cook until done: tofu for 5-6 minutes, shrimp for 3-4 minutes, or diced chicken for 7-8 minutes until it reaches 165°F internal temperature. Remove the protein and set aside.
Step 4: Increase heat to medium-high and add another tablespoon of oil to the same skillet. Add the carrots first and cook for 2 minutes. Then add the broccoli, bell peppers, and grated ginger. Stir-fry for 3-5 minutes until vegetables are vibrant with slight char marks but still crisp.
Step 5: Return the cooked protein to the skillet. Add the drained rice noodles and soy sauce. Using tongs, toss everything together for about 2 minutes until well combined and heated through. If the mixture seems dry, add a tablespoon of the reserved noodle cooking water.
Step 6: Drizzle with sesame oil and toss once more. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

Tips & Variations

For extra flavor, marinate your protein in soy sauce and a little garlic before cooking.
Use any colorful vegetables you have on hand like snap peas, mushrooms, or baby corn.
If you prefer a spicy kick, add a teaspoon of chili garlic sauce or red pepper flakes during the stir-fry.
Pressing tofu before cooking helps it absorb flavors and crisp up nicely.
Reserve some noodle cooking water to loosen the stir-fry if it gets too dry.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the noodles moist. For best texture, avoid overcooking when reheating.

How to Serve

The dish shows a large white bowl filled with thin, shiny cooked glass noodles mixed with thin orange carrot strips, dark small mushrooms, and bright green chopped scallions scattered on top. The noodles are lifted by dark brown chopsticks held by a woman's hand, showing their long and glossy texture. The bowl is placed on a wooden surface with some blurred green leaves in the background, all replaced with a white marbled texture. The dish looks fresh and colorful with the mix of transparent noodles, orange, green, and dark brown ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rice noodles without soaking?

Dried rice noodles need to be cooked in boiling water until tender, usually 4-6 minutes, rather than just soaking. This ensures the right texture for stir-fry.

What protein works best in this stir-fry?

Tofu, chicken, and shrimp all work well and cook quickly. Choose based on your preference or dietary needs. Make sure to cook chicken thoroughly to 165°F.