Rice Noodle Stir Fry

Rice Noodles Stir Fry along with colorful veggies served for gluten free and vegan Asian dinner.

4.89 from 35 votes

Rice Noodle Stir Fry with vegetables is easy 20-minute dinner recipe. It makes a delicious, gluten free and soy free, vegan meal for weeknights!

Prep Time10

Cook Time10

Total Time20

Course: dinner

Cuisine: Chinese

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 231kcal

Author: Prajakta Sukhatme

Cost: $5

Equipment

Ingredients

Noodles and Veggies

1 (12 oz) Rice Noodles
1 Tablespoon sesame oil
1 cup broccoli florets
1 cup julienned carrots
1 cup red cabbage thinly sliced
3-4 cloves garlic minced

For Seasoning / Marinade

2 Tablespoons toasted sesame oil
¼ cup Liquid Coconut Amino (see notes)
1 Tablespoon rice vinegar
½ teaspoon onion salt or all purpose seasoning
½ teaspoon ground black pepper
1 teaspoon sugar
½ teaspoon chili garlic sauce - adjust per taste
1 Tablespoon lemon juice

Optional Garnishes

Lime wedges
¼ cup cilantro and green onions

Instructions

Prepare Rice Noodles

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

Vegetable stir fry

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.

Prepare marinade/ sauce

Whisk all ingredients under seasoning. Pour this seasoning marinade over noodles and veggies. Toss everything nicely so the seasoning coats the noodles and veggies well. Turn the heat off.

Garnish and Serve

Garnish with green onions, lime wedges and cilantro. Serve warm. Enjoy !

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.

Nutrition