Why Make This Rice Noodle Stir-Fry
Rice noodle stir-fry is a delightful and versatile dish that brings a burst of flavors and colors to your dinner table. It’s quick to prepare, making it ideal for busy weeknights or spontaneous gatherings. The chewy texture of rice noodles pairs beautifully with crisp vegetables and your choice of protein, whether it’s tofu, chicken, or shrimp. This stir-fry is not only delicious but also packed with nutrients, ensuring that you enjoy every bite while feeling satisfied. Plus, the vibrant hues of bell peppers, broccoli, and carrots make this dish as pleasing to the eyes as it is to the palate.
How to Make Rice Noodle Stir-Fry
Making a delicious rice noodle stir-fry is easier than you think! Start by cooking the rice noodles until tender yet slightly chewy. While they cook, chop your selection of colorful vegetables and protein. Stir-frying in a hot skillet allows for quick cooking while retaining the fresh crunch of the vegetables. Toss everything together with a few simple sauces and you’ve got a meal that is both hearty and full of flavor!
Ingredients:
- 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, optional)
- Green onions (sliced, for garnish, optional)
Directions:
- 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.
- 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 the fresh ginger and set aside. If using chicken, dice into 3/4-inch pieces. If using tofu, press and cube it. If using shrimp, ensure they’re peeled and deveined.
- Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Once shimmering, add your protein and cook until done: tofu 5-6 minutes, shrimp 3-4 minutes, diced chicken 7-8 minutes until it reaches 165°F internal temperature. Remove the protein and set aside.
- Increase heat to medium-high and add another tablespoon of oil to the same skillet. Add the carrots first and cook for 2 minutes. Then add the broccoli, bell peppers, and grated ginger. Stir-fry for 3-5 minutes until vegetables are vibrant with slight char marks but still have a crisp bite.
- Return the cooked protein to the skillet. Add the drained rice noodles and soy sauce. Using tongs, toss everything together for about 2 minutes until well combined and heated through. If the mixture seems dry, add a tablespoon of the reserved noodle cooking water.
- Drizzle with sesame oil and toss once more. Serve immediately, garnished with sesame seeds and sliced green onions if desired.
Nutritional Information
Each serving of rice noodle stir-fry contains approximately:
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 4g
- Sugars: 4g
- Protein: 15g
- Sodium: 800mg (may vary based on soy sauce used)
How to Serve Rice Noodle Stir-Fry
Serve your rice noodle stir-fry in bowls, allowing guests to appreciate the colorful presentation. It’s perfect as a main dish, but you can also serve it alongside steamed dumplings or a fresh cucumber salad for a complete meal. For a fun twist, consider serving it on a bed of shredded lettuce for a crunchy contrast.
How to Store Rice Noodle Stir-Fry
If you have leftovers, store your rice noodle stir-fry in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, simply place it in a skillet over medium heat, adding a splash of water or a bit more soy sauce to help bring it back to life.
Expert Tips for Perfect Rice Noodle Stir-Fry
- Use Fresh Ingredients: Fresh vegetables not only taste better but also add more nutrients.
- Prep Ahead: Chop all your vegetables and protein in advance to make cooking a breeze.
- Don’t Overcook: Aim for vibrant colors and a slight crunch in your vegetables for the best texture.
- Adjust the Sauce: Feel free to tweak the amount of soy sauce or sesame oil to suit your taste. The addition of a splash of rice vinegar can also elevate the flavors.
Delicious Variations
- Add Some Spice: Toss in some chili flakes or Sriracha for a kick.
- Switch Up the Protein: Replace tofu with beef or opt for a meat-free option like tempeh.
- Seasonal Veggies: Use whatever vegetables you have on hand, like snap peas, green beans, or zucchini for different textures and flavors.
Frequently Asked Questions
Can I use other types of noodles?
Yes! While this recipe calls for rice noodles, you can substitute with soba noodles, udon, or even whole wheat spaghetti. Just make sure to adjust the cooking time accordingly.Can I make this dish vegan?
Absolutely! Simply use tofu as your protein and ensure your soy sauce is vegan-friendly.How can I make it low-carb?
To create a low-carb version, consider using zucchini noodles or shirataki noodles instead of rice noodles. The cooking time will be shorter, so keep an eye on them!
Conclusion
Rice noodle stir-fry is a cheerful and nourishing dish that everyone will enjoy, whether served for a cozy family dinner or a fun gathering with friends. Its flexibility allows you to change up ingredients and flavors based on what you have available or prefer. So, gather your ingredients, fire up that skillet, and let the aromas of sautéed ginger and fresh veggies fill your kitchen. Give this recipe a try, and share your experience with friends and family! Happy cooking!
Rice Noodle Stir-Fry
Ingredients
Method
- 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.
- 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 the fresh ginger and set aside.
- If using chicken, dice into 3/4-inch pieces. If using tofu, press and cube it. If using shrimp, ensure they're peeled and deveined.
- Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Once shimmering, add your protein and cook until done: tofu 5-6 minutes, shrimp 3-4 minutes, diced chicken 7-8 minutes until it reaches 165°F internal temperature. Remove the protein and set aside.
- Increase heat to medium-high and add another tablespoon of oil to the same skillet. Add the carrots first and cook for 2 minutes. Then add the broccoli, bell peppers, and grated ginger. Stir-fry for 3-5 minutes until vegetables are vibrant with slight char marks but still have a crisp bite.
- Return the cooked protein to the skillet. Add the drained rice noodles and soy sauce. Using tongs, toss everything together for about 2 minutes until well combined and heated through. If the mixture seems dry, add a tablespoon of the reserved noodle cooking water.
- Drizzle with sesame oil and toss once more. Serve immediately, garnished with sesame seeds and sliced green onions if desired.