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

Introduction

This vibrant rice noodle stir-fry combines tender rice noodles with crisp vegetables and your choice of protein for a quick and satisfying meal. Perfect for busy weeknights, it’s colorful, flavorful, and easy to customize with whatever you have on hand.

Ingredients

• 8 oz flat rice noodles (medium-width preferred)
• 1 cup bell peppers, sliced (red and yellow mix recommended)
• 1 cup broccoli florets, cut into bite-sized pieces
• 1 cup carrots, thinly sliced 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

1. 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.
2. Step 2: While the noodles cook, prepare your vegetables and protein. Slice bell peppers into 1/4-inch strips, cut broccoli into small florets, and slice carrots thinly on the diagonal. Grate the fresh ginger. Dice chicken into 3/4-inch pieces if using, cube pressed tofu, or peel and devein shrimp.
3. Step 3: Heat 1 tablespoon cooking oil in a large skillet or wok over medium heat. Add your protein and cook until done: tofu for 5-6 minutes, shrimp for 3-4 minutes, or chicken for 7-8 minutes until internal temperature reaches 165°F. Remove protein and set aside.
4. Step 4: Increase heat to medium-high and add the remaining tablespoon of oil to the skillet. Add carrots and cook for 2 minutes, then add broccoli, bell peppers, and grated ginger. Stir-fry for 3-5 minutes until vegetables are bright with slight char marks but still crisp.
5. Step 5: Return the cooked protein to the skillet. Add the drained noodles and soy sauce. Toss everything with tongs for about 2 minutes until heated through and combined. If dry, add a splash of reserved noodle cooking water to loosen the mixture.
6. Step 6: Drizzle with sesame oil and toss once more. Serve immediately with optional sesame seeds and sliced green onions as garnish.

Tips & Variations

• Use fresh ginger instead of powdered for the best, most vibrant flavor.
• Press tofu for 10 minutes before cooking to improve texture and flavor absorption.
• Keep vegetables crisp by cooking on medium-high heat and stirring constantly.
• Add chili flakes or sriracha for a spicy kick.
• Swap vegetables with whatever you have on hand, like snap peas or baby corn.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with 1-2 tablespoons of water or broth to prevent drying out. The microwave can be used if needed—cover with a damp paper towel and heat in 30-second intervals, stirring between.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, but flat rice noodles are ideal because they soak up the sauce well and maintain a tender texture without becoming mushy.

How can I make this recipe vegetarian or vegan?

Use tofu or omit the protein altogether, and ensure the soy sauce and other ingredients are vegan-friendly. You can also add extra vegetables or nuts for protein.

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

Print Recipe

★★★★★

4.7 from 106 reviews

This vibrant rice noodle stir-fry combines tender flat rice noodles with crisp bell peppers, broccoli, carrots, and your choice of protein (tofu, chicken, or shrimp) tossed in a savory soy-sesame sauce. Quick and easy to prepare in just 35 minutes, this colorful dish is perfect for healthy weeknight dinners that the whole family will love.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: Asian, Asian-Inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz flat rice noodles (medium-width preferred)
• 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 cup protein of choice: tofu (pressed and cubed), chicken (diced), or shrimp (peeled and deveined)

Sauce and Seasonings

• 3 tablespoons low-sodium soy sauce (recommended: Kikkoman)
• 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

1. Cook the 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 but still slightly chewy. Drain the noodles in a colander and rinse under cold water to stop the cooking process.
2. Prepare Vegetables and Protein: While 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. Prepare protein by dicing chicken into 3/4-inch pieces, pressing and cubing tofu if using, or peeling and deveining shrimp.
3. Cook the Protein: Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Once shimmering, add your protein. Cook tofu for 5-6 minutes until golden, shrimp for 3-4 minutes, or chicken for 7-8 minutes until it reaches an internal temperature of 165°F. Remove cooked protein and set aside.
4. Stir-Fry Vegetables and Ginger: Increase heat to medium-high and add another tablespoon of 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 vibrant, slightly charred, but still crisp.
5. Combine Protein, Noodles, and Sauce: Return the cooked protein to the skillet. Add the drained rice noodles and soy sauce. Toss using tongs for about 2 minutes until everything is well combined and heated through. If mixture seems dry, add a splash of reserved noodle cooking water to loosen the sauce.
6. Finish with Sesame Oil and Garnish: Drizzle with sesame oil and toss once more to coat evenly. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

Notes

• Do not overcook vegetables; keep them bright and crisp-tender for best texture and flavor.
• Prepare all ingredients before starting the cooking process for seamless stir-frying.
• Use medium-high heat during stir-frying for proper cooking and slight char.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat using a skillet over medium heat with 1-2 tablespoons water or broth to prevent dryness; microwave reheating requires covering with a damp paper towel and stirring intermittently.
• Feel free to swap protein and vegetables based on preference or availability.

Keywords: rice noodle stir-fry, rice noodles, stir-fry vegetables, tofu stir-fry, chicken stir-fry, shrimp stir-fry, healthy dinner, quick stir-fry, Asian stir-fry, weeknight dinner