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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/quick-and-colorful-rice-noodle-stir-fry-with-vegetables-and-protein-recipe/