Vibrant Rice Noodle Stir-Fry with Vegetables and Your Choice of Protein Recipe

Introduction

This vibrant rice noodle stir-fry combines tender noodles, crisp vegetables, and your choice of protein for a quick and satisfying weeknight dinner. Packed with fresh ginger and savory soy-sesame flavors, it’s a healthy meal that the whole family will enjoy.

Ingredients

• 8 oz flat rice noodles (medium-width preferred)
• 1 cup bell peppers, sliced (red and yellow mix recommended)
• 1 cup broccoli florets, cut into bite-sized pieces
• 1 cup carrots, sliced thinly on the diagonal
• 1 cup protein of choice (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

1. 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.
2. Step 2: While the noodles cook, prep your vegetables and protein. Slice bell peppers into 1/4-inch strips, cut broccoli into small florets, and slice carrots thinly on the diagonal. Grate the fresh ginger. Dice chicken into 3/4-inch pieces, press and cube tofu, or peel and devein shrimp.
3. Step 3: Heat a large skillet or wok over medium heat and add 1 tablespoon cooking oil. Once shimmering, add your protein and cook until golden and cooked through: tofu 5-6 minutes, shrimp 3-4 minutes, chicken 7-8 minutes (165°F internal temperature). Remove protein and set aside.
4. Step 4: Increase heat to medium-high, add another tablespoon of oil. Add carrots first and cook for 2 minutes. Then add broccoli, bell peppers, and grated ginger. Stir-fry for 3-5 minutes until vegetables are vibrant and slightly charred but still crisp.
5. Step 5: Return the cooked protein to the skillet, add drained noodles and soy sauce. Toss together with tongs for about 2 minutes until heated through and well combined. Add reserved noodle water if mixture seems dry.
6. Step 6: Drizzle with sesame oil and toss once more. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

Tips & Variations

• Use fresh ginger instead of powdered for a brighter, fresher flavor.
• Press tofu for 10 minutes before cubing to improve texture.
• Keep vegetables crisp-tender by not overcooking and stirring frequently.
• Try swapping in different vegetables based on what you have—snap peas or baby corn work well.
• Add chili flakes or a splash of sriracha for a spicy kick.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. For best results, keep extra soy sauce or sesame oil separate to avoid sogginess. Reheat in a skillet over medium heat with a splash of water or broth to maintain moisture. The microwave works too—cover with a damp paper towel and heat in 30-second intervals, stirring in between.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rice noodles instead of fresh?

Yes, dried flat rice noodles are commonly used and work well. Just soak or cook them according to package instructions before adding to the stir-fry.

What protein works best in this recipe?

This recipe is flexible. Tofu, chicken, and shrimp all work great depending on your preference. Just adjust cooking times accordingly to ensure everything is cooked through.

Vibrant Rice Noodle Stir-Fry with Vegetables and Your Choice of Protein Recipe

Print Recipe

★★★★★

4.7 from 66 reviews

A quick and colorful rice noodle stir-fry featuring tender rice noodles, crisp bell peppers, broccoli, carrots, and your choice of protein, all tossed in a savory soy-sesame sauce. Perfect for easy weeknight dinners that are healthy, flavorful, and satisfying.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian, Asian-Inspired

Ingredients

Scale 1x2x3x

Rice Noodles & Sauce

• 8 oz flat rice noodles (medium-width preferred)
• 3 tablespoons low-sodium soy sauce (e.g., Kikkoman)
• 2 tablespoons sesame oil

Vegetables

• 1 cup bell peppers, sliced (mix of red and yellow for color)
• 1 cup broccoli florets (bite-sized pieces)
• 1 cup carrots, thin diagonal slices
• 1 tablespoon fresh ginger, grated

Protein

• 1 cup protein of choice (tofu, chicken, or shrimp)

Cooking Oils & Garnishes

• 2 tablespoons cooking oil (avocado or vegetable oil)
• Sesame seeds for garnish (optional)
• Green onions, sliced for garnish (optional)

Instructions

1. Cook the 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 tender but still slightly chewy. Drain in a colander and rinse under cold water to stop the cooking process and prevent sticking.
2. Prep the Vegetables and Protein: While noodles cook, slice bell peppers into 1/4-inch strips, cut broccoli into small florets, and thinly slice carrots on the diagonal. Grate fresh ginger using a microplane or fine grater. Prepare protein accordingly: dice chicken into 3/4-inch pieces; press and cube tofu if using; ensure shrimp are peeled and deveined.
3. Cook the Protein: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat until shimmering. Add protein and cook until done and golden brown: tofu for 5-6 minutes; shrimp for 3-4 minutes; chicken for 7-8 minutes, ensuring it reaches 165°F internal temperature. Remove protein from skillet and set aside.
4. Stir-Fry the Vegetables: Increase heat to medium-high and add remaining 1 tablespoon of oil to the same skillet. Add carrots first, cooking for 2 minutes to soften. Then add broccoli, bell peppers, and grated ginger. Stir-fry vigorously for 3-5 minutes until vegetables are vibrant with slight char marks but remain crisp-tender.
5. Combine All Ingredients: Return the cooked protein to the skillet. Add the drained rice noodles and soy sauce. Using tongs, toss everything together for about 2 minutes to combine and heat through. If the mixture appears dry, add a splash of reserved noodle cooking water to loosen the sauce.
6. Finish and Serve: Drizzle with sesame oil and toss once more to coat evenly. Serve immediately garnished with sesame seeds and sliced green onions if desired for extra flavor and texture.

Notes

• Do not overcook the vegetables to maintain crisp-tender texture and vibrant flavor.
• Prepare and have all ingredients ready before starting the stir-fry for seamless cooking.
• Use medium-high heat during stir-frying to achieve that signature slight char and restaurant-quality texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
• Reheat leftovers in a skillet over medium heat with 1-2 tablespoons of water or broth to prevent dryness; microwave reheating is possible with a damp cloth covering.
• Customize by swapping protein or vegetables based on preferences or availability.
• Add chili flakes if you prefer a spicy kick.

Keywords: rice noodle stir-fry, vegetarian stir-fry, Asian-inspired noodle dish, quick dinner recipe, healthy stir-fry, tofu stir-fry, chicken stir-fry, shrimp stir-fry