Vegetable Stir-Fry with Peanut Sauce and Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetable stir-fry tossed with tender rice noodles and coated in a creamy, slightly spicy peanut sauce, perfect for a quick and nutritious meal. This asian fusion-inspired vegetarian (vegetarian) ready in about 25 minutes blends Rice noodles, large, julienned Carrot, medium, sliced thin Red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a boil and cook 8 oz rice noodles according to package instructions (about 5 minutes), then drain and rinse under cold water to prevent sticking.
  2. Step 2: In a small bowl, whisk together 1/4 cup smooth peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1/4 cup water, and 1/4 tsp crushed red pepper flakes until smooth and creamy.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  4. Step 4: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Add 1 large julienned carrot, 1 medium sliced red bell pepper, 1 cup broccoli florets, and 1/2 cup snow peas to the skillet, stirring frequently for 4-5 minutes until vegetables are crisp-tender.
  6. Step 6: Add the cooked rice noodles and the prepared peanut sauce to the skillet, tossing gently to coat everything evenly and heating through for 2 minutes.
  7. Step 7: Stir in 2 sliced green onions just before serving to add freshness and mild onion flavor.

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Frequently asked questions

How long does Vegetable Stir-Fry with Peanut Sauce and Rice Noodles take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegetable Stir-Fry with Peanut Sauce and Rice Noodles?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vegetable Stir-Fry with Peanut Sauce and 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 Vegetable Stir-Fry with Peanut Sauce and Rice Noodles 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.

Is Vegetable Stir-Fry with Peanut Sauce and 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.

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