Economical Veggie Stir-Fry with Rice Noodles
A vibrant, 15-minute stir-fry using affordable frozen vegetables and rice noodles for a colorful, budget-friendly Asian-inspired meal. This asian-inspired asian (vegetarian) ready in about 25 minutes pairs uncooked rice noodles, frozen mixed vegetables, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, uncooked rice noodles
- 1.5 cups frozen mixed vegetables
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 2, sliced (1/4 cup) green onions
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Cook 8 oz uncooked rice noodles according to package instructions. Drain and set aside.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger. Sauté for 1 minute until fragrant.
- Step 3: Stir in 1.5 cups frozen mixed vegetables and 1/4 tsp red pepper flakes. Cook for 3 minutes until vegetables are crisp-tender.
- Step 4: Add 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss in drained rice noodles and cook for 2 minutes until heated through. Garnish with 1/4 cup sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Economical Veggie Stir-Fry with Rice Noodles take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Economical Veggie Stir-Fry with Rice Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked rice noodles from drying out.
Can I substitute ingredients in Economical Veggie Stir-Fry with Rice Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Economical Veggie Stir-Fry with Rice Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Economical Veggie Stir-Fry with Rice Noodles vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
