Stir-Fried Rice Noodles with Vegetables
A quick and healthy Asian-inspired dish combining chewy rice noodles with crisp vegetables and a savory soy-ginger sauce. This asian-inspired pasta ready in about 25 minutes pairs rice noodles, julienned carrots, julienned bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 rice noodles
- 1, julienned carrots
- 1, julienned bell peppers
- 1 cup snap peas
- 3 tbsp soy sauce
- 2 tbsp, grated ginger
- 2 tbsp vegetable oil
- 2, sliced green onions
- 1 tbsp sesame seeds
Instructions
- Step 1: Cook 8 oz rice noodles according to package instructions, then drain and set aside.
- Step 2: In a large skillet or wok, heat 2 tbsp vegetable oil over medium-high heat. Add 1 julienned carrot, 1 julienned bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Step 3: Push the vegetables to one side of the skillet. Add 2 tbsp grated ginger and sauté for 30 seconds until fragrant.
- Step 4: Pour in 3 tbsp soy sauce and stir to combine. Add the cooked rice noodles to the skillet. Toss for 2-3 minutes until the noodles are well coated and heated through.
- Step 5: Remove from heat. Stir in 2 sliced green onions and 1 tbsp sesame seeds. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Rice Noodles with Vegetables take to make?
Total time is about 25 minutes (15 min prep + 10 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 Stir-Fried Rice Noodles with Vegetables?
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 rice noodles from drying out.
Can I substitute ingredients in Stir-Fried Rice Noodles with Vegetables?
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 Stir-Fried Rice Noodles with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Stir-Fried Rice Noodles with Vegetables?
Asian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
