Quick and Colorful Rice Noodle Stir-Fry with Vegetables and Protein Recipe
A quick and vibrant rice noodle stir-fry featuring tender rice noodles, crisp vegetables, and your choice of protein, perfect for easy and healthy weeknight dinners that the whole family will enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
Scale
Main Ingredients
- 8 oz flat rice noodles (medium-width preferred)
- 1 cup bell peppers, sliced (red and yellow mix for color)
- 1 cup broccoli florets, bite-sized
- 1 cup carrots, thinly sliced on the diagonal
- 1 cup protein of choice (tofu, chicken, or shrimp)
- 3 tablespoons low-sodium soy sauce (Kikkoman recommended)
- 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
- Cook the rice noodles: Bring a large pot of water to a rolling boil. Add the rice noodles and cook for 4-6 minutes, stirring occasionally, until they are tender with a slight chew. Drain the noodles in a colander and rinse under cold water to stop the cooking process.
- Prepare the vegetables and protein: While the noodles cook, slice bell peppers into 1/4-inch strips, cut broccoli into small florets, and slice carrots thinly on the diagonal. Grate fresh ginger using a microplane or fine grater. For protein, dice chicken into 3/4-inch pieces, press and cube tofu if using, or ensure shrimp are peeled and deveined.
- Cook the protein: Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Once shimmering, add your chosen protein. Cook tofu for 5-6 minutes until golden, shrimp for 3-4 minutes, or chicken for 7-8 minutes until internal temperature reaches 165°F. Remove cooked protein and set aside.
- Stir-fry the vegetables: Increase heat to medium-high and add another tablespoon of cooking oil to the same skillet. 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 bright, slightly charred, but still crisp.
- Combine protein, noodles, and sauce: Return cooked protein to the skillet. Add drained rice noodles and low-sodium soy sauce. Using tongs, toss everything together for about 2 minutes to combine and heat through. If dry, add a splash of reserved noodle cooking water to loosen the mixture.
- Finish with sesame oil and garnish: Drizzle sesame oil over the stir-fry and toss once more to incorporate the flavor. Serve immediately, garnished with sesame seeds and sliced green onions if desired.
Notes
- Do not overcook the vegetables; keep them crisp-tender and vibrant for the best texture and flavor.
- Ensure all ingredients are prepped before cooking to maintain a smooth and quick stir-fry process.
- Use medium-high heat and keep ingredients moving in the pan to achieve a restaurant-style char and even cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, use a skillet with 1-2 tablespoons of water to prevent drying out, or microwave covered with a damp paper towel in short intervals.
Keywords: rice noodle stir-fry, rice noodles, stir-fry recipe, quick dinner, Asian stir-fry, healthy noodles, easy weeknight meal
