Go Back Email Link
–+ servings
the finished easy Asian vegetable stir fry rice noodles on a plate garnished with lemon wedges and lime slices and chop sticks close up
Jason Miller

Easy Asian Vegetable Stir fry Rice Noodles Recipe

5 from 2 votes
Vegan, gluten free, easy and quick stir fried noodles.
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, lunch, Main Course, Side Dish
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition

Ingredients
  

  • 3 oz. rice vermicelli
  • 3 Tbsp. vegetable oil canola, sunflower, or any high smoke point and relatively flavorless variety.
  • 3 oz. yellow onion peeled and thinly sliced, (¼ inch)
  • ¾ oz. fresh ginger peeled and minced
  • 3 cloves garlic large, peeled and minced
  • 1 oz. green onions sliced thinly
  • 7 oz. broccoli florets florets, bite size
  • 6 oz. carrot peeled and cut into thin rounds (¼ inch)
  • 8 oz. green cabbage cored and cut into thin slices (¼ inch)
  • 3 Tbsp. tamari soy sauce preferably low sodium
  • 2 Tbsp. rice vinegar

Equipment

  • 1 Cutting Board
  • 1 knife
  • 1 Mixing Bowl
  • 1 tongs
  • 1 wok or large skillet
  • 1 peeler

Method
 

Rehydrate Noodles
  1. Place noodles in a large mixing bowl.
  2. Cover the noodles completely with hot water from the tap.
  3. Allow them to sit and soak for at least 7 minutes, (if you are starting the stir fry right away, leave them in the water while working.)
Stir Fry
  1. Heat a large wok or skillet over high heat for 2 or 3 minutes.
  2. Add the oil to the pan and heat until almost smoking, another 2 or 3 minutes, (check by lowering a piece of onion into the oil with the tongs. If it doesn't sizzle right away, wait a little longer.)
  3. Add the aromatics quickly in this order, yellow onion, ginger, garlic, and green onions.
  4. Stir rapidly to keep the temperature even.
  5. Allow to cook until the onion doesn't smell raw, about 1 or 2 minutes.
  6. Add broccoli florets, tossing and/or stirring to mix in well.
  7. Cook the broccoli florets for 2 to 3 minutes.
  8. Add the carrots, stirring and cooking for another 2 minutes.
  9. Add the cabbage, stirring through and cooking until all of the vegetables are cooked until only lightly softened, (taste to determine texture).
  10. Add noodles to the pan, do not stir.
  11. Add soy sauce and rice vinegar.
  12. Stir to combine all ingredients fully.
  13. Check the doneness of the noodles by tasting, continue to cook if needed, perhaps even adding a quarter cup or less of water to steam fully to desired texture.

Nutrition

Calories: 250kcalCarbohydrates: 33gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 717mgPotassium: 501mgFiber: 5gSugar: 6gVitamin A: 7540IUVitamin C: 71mgCalcium: 81mgIron: 1mg

Tried this recipe?

Let us know how it was!