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Hot Vegetable Rice Noodles in a pan

Vegetable Rice Noodles

Vegetable rice noodles are magic in every sparkling bite!
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Course: Main Course, Side Dish
Cuisine: asian, Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 People
Calories: 350kcal
Author: Biryani Bonanza

Ingredients

  • 200 g Rice noodles
  • 1 Cup Broccoli Florets
  • 1 Medium Carrot
  • 1 Bell Pepper thinly Sliced
  • 1 Cup Snap Peas trimmed
  • 2 Cloves Garlic minced
  • 1 tbsp Ginger finely chopped
  • 3 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 1 tbsp Vegetable Oil
  • 1 tbsp Rice Vinegar
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Chili Paste (optional for spice)
  • Salt and pepper to taste
  • Fresh cilantro and green onions for garnish
  • Sesame seeds for topping (Optional)

Instructions

  • Cook Rice Noodles - Cook rice noodles,
    Drain and set aside.
  • Prepare Vegetables -
    In a large Pan, heat
    vegetable oil over
    medium-high heat.
    Add minced garlic
    and chopped ginger.
    Sauté for 1-2 minutes
    until fragrant. Add broccoli,
    carrots, bell pepper, and
    snap peas. Stir-fry for
    3-4 minutes until
    vegetables are slightly
    tender and crisp.
  • Make the Sauce - In a small bowl,
    mix together soy sauce, sesame
    oil, rice vinegar, hoisin sauce,
    and chili paste
  • Combine Noodles and Vegetables -
    Add the cooked rice noodles
    to the Pan with vegetables.
    Pour the sauce over the noodles
    and vegetables. Mix everything
    together to coat evenly. Season with
    salt and pepper to taste. Continue
    cooking for an additional 2-3 minutes.
  • Garnish and Serve - Garnish the vegetable rice noodles
    with fresh cilantro, green onions, and
    sesame seeds if desired.

Nutritional information on this site is generated via a plugin. We are not responsible for the accuracy of the plugin information.

    Notes

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    Nutrition

    Serving: 1g | Calories: 350kcal | Carbohydrates: 65g | Protein: 10g | Fiber: 5g