Description
A vibrant and customizable Rice Noodle Stir-Fry, perfect for busy weeknights or impressing guests with its colorful veggies and savory flavors.
Ingredients
Scale
- 8 oz flat rice noodles
- 1 cup bell peppers (sliced)
- 1 cup broccoli florets
- 1 cup carrots (sliced)
- 1 cup protein (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)
- Green onions (for garnish)
Instructions
- Boil the noodles: Bring a large pot of water to a rolling boil, add rice noodles, and cook for 4–6 minutes. Drain and rinse under cold water.
- Prepare your veggies: Slice bell peppers, cut broccoli into florets, and slice carrots. Grate ginger and set aside.
- Cook the protein: In a skillet over medium heat, add 1 tablespoon of cooking oil, then cook chosen protein until done. Remove and set aside.
- Sauté the veggies: Increase heat to medium-high, add remaining oil, sauté carrots for 2 minutes, then add remaining veggies and ginger. Cook for 3–5 minutes.
- Combine everything: Return protein to skillet, add drained noodles and soy sauce. Toss for about 2 minutes until well combined.
- Final touches: Drizzle stir-fry with sesame oil, toss once more, and serve garnished with sesame seeds and green onions.
Notes
Feel free to customize with different vegetables or add spice to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 30mg