Description
A vibrant and delicious rice noodle stir-fry with assorted vegetables and your choice of protein, perfect for any occasion.
Ingredients
- 8 oz flat rice noodles
- 1 cup bell peppers (sliced)
- 1 cup broccoli florets
- 1 cup carrots (sliced)
- 1 cup protein (tofu, chicken, or shrimp)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons cooking oil (avocado or vegetable oil)
- Sesame seeds (for garnish, optional)
- Green onions (sliced, for garnish, optional)
Instructions
- Bring a large pot of water to a rolling boil and add the rice noodles. Cook for 4-6 minutes, stirring occasionally, until tender but slightly chewy.
- Drain the noodles and rinse under cold water to stop the cooking process.
- While the noodles cook, slice bell peppers, cut broccoli into small florets, and slice carrots thinly on the diagonal.
- Grate the ginger and prepare your protein (diced chicken, cubed tofu, or peeled/deveined shrimp).
- Heat a large skillet over medium heat and add 1 tablespoon of cooking oil. Cook the protein until done, then remove and set aside.
- Increase heat to medium-high and add another tablespoon of oil. Add the carrots and cook for 2 minutes.
- Add the broccoli, bell peppers, and ginger. Stir-fry for 3-5 minutes until vegetables are slightly charred but crisp.
- Return the protein to the skillet and add the drained rice noodles and soy sauce. Toss everything together for about 2 minutes until well combined.
- Drizzle with sesame oil and toss once more before serving.
Notes
Prep all ingredients ahead of time for a smoother cooking experience. Customize with different vegetables for variety.
