Rice Noodles and Rainbow Veggie Stir Fry

Rice Noodles and Rainbow Veggie Stir-fry is easy to make and gets ready in 20 minutes. It makes a delicious, healthy, gluten and soy free, vegan meal for weeknights!

The rice noodles are tender, soft but not mushy – as we like to call them perfectly al dente. The colorful veggies are tender but crisp. And the savory seasoning- it’s a flavor bomb. And it gets ready so fast!

The tangy, bold, robust flavorful sauce…mmmm simply THE best. Make Restaurant style noodles with best quality ingredients at comfort of your home. Most of the ingredients are right in your pantry so no special grocery shopping trip is required.

This is one of those recipes where you definitely need to have everything chopped and ready to go before you start actually cooking. While noodles are waiting in hot water, stir fry the veggies and voila! 

The delectable dinner in ready before you know it. Simple deliciousness done and dusted in 20 minutes tops.

If you have been following my recipes you must know how much I love colors on my platter. If you look around the blog, most recipes feature several colors of the rainbow.

Every color of the vegetable offers great and unique nutrients so it’s a great idea to incorporate as many colors as possible in your daily diet.

HOW TO INCORPORATE RAINBOW VEGGIES IN YOUR MEALS?

I love to be creative with my food and this dish is good way to fill my plate with lots of colorful veggies with incredible flavors. I love making dinners with Colors of the Rainbow.

Beautiful food will make you look beautiful and feel beautiful too. Inside and outside -refreshed-youthful-happy-healthy!

I have used all seasonal veggies that were in my refrigerator. There are several other vegetables you can use to make it to your likings. Basically, you can call it as a fridge clean up Stir Fry Rice Noodles too.

This beautiful Chines stir fry recipe combines some of my favorite things…
Gluten free noodles
Colorful Vegetables
Some delicious and piquant flavor bombs
Vegan , Soy free Sauce

And it’s also the best because the leftovers are perfect for lunch for a few days after. Let’s make this beautiful delicious Stir Fry Rice Noodles, shall we?

INGREDIENTS TO MAKE VEGAN STIR-FRY

Noodles : I use Stir fry rice noodles. These noodles don’t need much cooking.

Veggies : Broccoli florets, carrots, red cabbage as main vegetables. You can use any vegetables of your choice. Thinly slice the carrots and cabbage for even cooking.

Seasoning :  Whisk together sesame oil,  Liquid Coconut Amino , rice vinegar , onion salt or any other all purpose seasoning blend. Mix in cracked black pepper, lemon juice, raw sugar and chili flakes ( adjust per taste)

Garnish : Lime wedges, chopped green onions and cilantro

HOW TO MAKE STIR FRY NOODLES AND VEGGIE STIR FRY

In a large stock pot, bring 4 cups of water to boil. Immerse rice noodles in water and turn off the heat. Let stand for 8-10 minutes. Drain the water and rinse the noodles in cold water and keep aside.

In the meantime, prep the veggies. Heat 1 tablespoon oil in the wok or pan. Add minced garlic and let it sizzle for a minute. Add carrots and broccoli and stir fry them.

Add red cabbage* ( see note) and cooked noodles. Stir fry everything for 3-4 minutes on high heat. Turn the heat off and mix the veggies and rice noodles together.

Whisk all ingredients under seasoning with 1 tbsp. of oil. Pour this marinade over noodles and veggies. Toss everything nicely so the seasoning coats the noodles and veggies well.

Garnish with green onions, lime wedges and cilantro. Serve warm or cold.

* We prefer to use Coconut Amino Sauce as healthy replacement for soy sauce. But you can use either based on preferences.

** Red cabbage wilts quickly and bleeds it’s color when heated. It looks light pink when cooked. So if you like it’s original color, just toss it in very last and turn the heat off.

CHECK OUT SOME OF OUR OTHER EASY DINNER RECIPES

• CREAMY MUSHROOM PASTA
• BLUSHING BEETS PESTO PASTA
• THAI PUMPKIN PEANUT CURRY
• THAI ZUCCHINI NOODLES
• VEGETABLE LO MEIN NOODLES
• HIBACHI FRIED RICE
• VEGETABLE THAI RED CURRY
• LENTIL QUINOA SOUP

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Rice Noodles and Rainbow Veggie Stir - Fry

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Rice Noodles and Rainbow Veggie Stir-fry is easy to make and gets ready in 20 minutes. It makes a delicious, gluten free and soy free, vegan meal for weeknights!

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Ingredients

Noodles and Veggies

• 1 packet stir fry rice noodles
• 1 Tablespoon sesame oil
• 1 cup broccoli florets
• 1 cup julienned carrots
• 1 cup red cabbage thinly sliced
• 3 cloves of garlic- minced
• Lime wedges, cilantro and green onions for garnish

For Seasoning / Marinade

• 2 tablespoons toasted sesame oil
• 1/4 cup Liquid Coconut Amino * see note
• 1 tablespoon rice vinegar
• 1 tsp onion salt or any other all purpose seasoning blend
• 1/2 tsp ground black pepper
• 1 teaspoon raw sugar 
• 1/2 tsp red chili flakes or 1 teaspoon chili garlic sauce- adjust per taste
• 1 tablespoon lemon juice

Instructions

Instructions:

1. In a large stock pot, bring 4 cups of water to boil. Immerse rice noodles in water and turn off the heat. Let stand for 8-10 minutes. Drain the water and rinse the noodles in cold water and keep aside.
2. In the meantime, prep the veggies. Heat 1 tablespoon oil in the wok or pan. Add minced garlic and let it sizzle for a minute. Add carrots and broccoli and stir fry them. Add red cabbage* ( see note) and cooked noodles. Stir fry everything for 3-4 minutes on high heat.
3. Whisk all ingredients under seasoning. Pour this marinade over noodles and veggies. Toss everything nicely so the seasoning coats the noodles and veggies well. Turn the heat off.
4. Serve warm. Garnish with green onions, lime wedges and cilantro.

Notes

This Stir fry dish also tastes good if served cold. So you can use it for lunch, for picnic or BBQ side dish.

* We prefer to use Coconut Amino Sauce as healthy replacement for soy sauce. But you can use either based on preferences.

** Red cabbage wilts quickly and bleeds it's color when heated.  It looks light pink when cooked. So if you like it's original color, just  toss it in very last and turn the heat off.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge 14 Inch Cast Iron Wok. Pre-Seasoned Wok with Flattened Bottom for Asian Stir Fry and Sautees
• 
  Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz
• 
  Kadoya 100% Pure Sesame Oil 5.5 oz
• 
  Bragg Organic Coconut Aminos Soy-Free, 10 FL OZ

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgCarbohydrates: 36gFiber: 6gSugar: 6gProtein: 5g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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