Print

Rice Noodle Stir-Fry Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

A vibrant and healthy Rice Noodle Stir-Fry featuring tender flat rice noodles, colorful bell peppers, broccoli, carrots, and your choice of protein—tofu, chicken, or shrimp—tossed in a flavorful soy-ginger sauce and finished with toasted sesame oil for a deliciously balanced meal.

Ingredients

Scale

Noodles

  • 8 oz flat rice noodles

Vegetables

  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, sliced
  • 1 tablespoon fresh ginger, grated

Protein

  • 1 cup tofu (pressed and cubed) or
  • 1 cup chicken (diced) or
  • 1 cup shrimp (peeled and deveined)

Sauce and Oils

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons cooking oil (avocado or vegetable oil)

Garnish (optional)

  • Sesame seeds
  • Green onions, sliced

Instructions

  1. Cook Noodles: Bring a large pot of water to a rolling boil. Add the flat rice noodles and cook for 4-6 minutes, stirring occasionally, until they are tender but still slightly chewy. Drain the noodles in a colander and rinse under cold water to stop the cooking process.
  2. Prepare Vegetables and Protein: While the noodles are cooking, slice the bell peppers into 1/4-inch strips, cut broccoli into small florets, and slice carrots diagonally into thin pieces. Grate the fresh ginger. For the protein choice, dice chicken into 3/4-inch pieces, press and cube tofu, or peel and devein the shrimp.
  3. Cook Protein: Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Once the oil is shimmering, add your chosen protein. Cook tofu for 5-6 minutes until golden, shrimp for 3-4 minutes until opaque, or chicken for 7-8 minutes until it reaches an internal temperature of 165°F. Remove the cooked protein from the skillet and set aside.
  4. Stir-Fry Vegetables: Increase the heat to medium-high and add the remaining tablespoon of cooking oil to the same skillet. Add the carrots first and cook for 2 minutes. Then add broccoli, bell peppers, and grated ginger. Stir-fry all vegetables for 3-5 minutes until they are vibrant, slightly charred in spots, and retain a crisp bite.
  5. Combine and Toss: Return the cooked protein to the skillet. Add the drained rice noodles and soy sauce. Using tongs, toss everything together well and cook for about 2 minutes until evenly combined and heated through. If the dish seems dry, add a tablespoon of the reserved noodle cooking water to loosen the mixture.
  6. Finish and Serve: Drizzle the sesame oil over the stir-fry and toss once more to incorporate the nutty flavor. Serve immediately, garnished with optional sesame seeds and sliced green onions for added texture and freshness.

Notes

  • Press tofu well to remove excess moisture for better texture during cooking.
  • The recipe accommodates various proteins: tofu for vegetarian, chicken or shrimp for non-vegetarian options.
  • Adjust soy sauce amount to taste, especially if using regular sodium soy sauce instead of low-sodium.
  • Adding reserved noodle water helps prevent the stir-fry from becoming dry.
  • For extra flavor, consider adding garlic or chili flakes along with the ginger in the vegetable stir-fry step.

Keywords: rice noodle stir-fry, tofu stir-fry, chicken stir-fry, shrimp stir-fry, healthy Asian recipes, quick noodle meals, vegetable stir-fry

Find it online: https://chefmilacook.com/rice-noodle-stir-fry-recipe/