Introduction

This rice noodle stir-fry is a vibrant, quick, and satisfying dish perfect for busy weeknights. Combining tender rice noodles with crisp vegetables and your choice of protein, it’s a flavorful and healthy meal the whole family will love.

Quick and Colorful Rice Noodle Stir-Fry with Vegetables and Protein Recipe - Recipe Image

Ingredients

8 oz flat rice noodles (medium-width preferred)
1 cup bell peppers, sliced (mix of red and yellow 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

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, prepare the vegetables and protein. Slice bell peppers into 1/4-inch strips, cut broccoli into florets, and slice carrots thinly on the diagonal. Grate fresh ginger. If using chicken, dice into 3/4-inch pieces. If using tofu, press for 10 minutes if possible, then cube. If using shrimp, ensure peeled and deveined.
Step 3: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Add your protein and cook until golden and cooked through: tofu 5-6 minutes, shrimp 3-4 minutes, chicken 7-8 minutes (until internal temperature reaches 165°F). Remove protein and set aside.
Step 4: Increase heat to medium-high and add the remaining tablespoon of oil to the skillet. Add the carrots and cook for 2 minutes. Then add 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. Toss with tongs for about 2 minutes until combined and heated through. If dry, add a splash of reserved noodle water to loosen the mixture.
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 the best flavor.
Press tofu before cooking to improve texture and absorb flavor.
Keep vegetables crisp by not overcooking and stirring constantly over high heat.
Add chili flakes for a spicy kick or substitute vegetables based on what’s in your fridge.
Try shrimp, chicken, or tofu to vary protein depending on preference or diet.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Separate any extra soy sauce or sesame oil if possible to keep noodles from becoming soggy. For reheating, heat in a skillet over medium heat with 1-2 tablespoons of water or broth to restore moisture. The microwave can be used in a pinch—cover with a damp paper towel and heat in 30-second intervals, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this stir-fry?

Yes, you can substitute with rice vermicelli or thin egg noodles, but cooking times may vary and the texture will be different. Flat rice noodles work best for soaking up the sauce without becoming mushy.

How do I prevent the vegetables from getting soggy?

Cook vegetables over medium-high heat and stir constantly to keep them crisp-tender. Adding them in stages based on cooking times also helps maintain their texture.