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