Go Back
Rice Noodle Stir-Fry with colorful bell peppers, broccoli, carrots, and sesame seeds served in a white bowl

Rice Noodle Stir-Fry

A quick and colorful rice noodle stir-fry with crisp vegetables and your choice of chicken, shrimp, or tofu tossed in a savory soy-sesame sauce. Ready in 35 minutes, naturally dairy-free, and flexible enough to use whatever you have on hand.
Print Recipe Save to My Pins
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz flat rice noodles medium-width preferred
  • 1 cup bell peppers sliced into 1/4-inch strips, red and yellow mix recommended
  • 1 cup broccoli florets cut into bite-sized pieces
  • 1 cup carrots thinly sliced on the diagonal
  • 1 cup protein of choice diced chicken breast, cubed firm tofu, or peeled deveined shrimp
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp sesame oil finishing oil, added at the very end only
  • 1 tbsp fresh ginger grated
  • 2 tbsp cooking oil divided, avocado or vegetable oil
  • sesame seeds optional garnish
  • green onions sliced, optional garnish

Equipment

  • Large pot
  • Large skillet or wok
  • Colander
  • Tongs

Method
 

  1. Bring a large pot of water to a rolling boil. Cook rice noodles for 4 to 6 minutes until tender but slightly chewy. Reserve a small cup of cooking water before draining. Drain and rinse under cold water to stop cooking.
  2. While noodles cook, slice bell peppers, cut broccoli into florets, and slice carrots on the diagonal. Grate ginger. Prep your protein: dice chicken into 3/4-inch pieces, press and cube tofu, or confirm shrimp are peeled and deveined.
  3. Heat skillet or wok over medium heat with 1 tbsp cooking oil. Cook protein until done: tofu 5 to 6 minutes, shrimp 3 to 4 minutes, chicken 7 to 8 minutes to 165 degrees F. Remove and set aside.
  4. Increase heat to medium-high. Add remaining 1 tbsp oil. Add carrots and cook 2 minutes. Add broccoli, bell peppers, and ginger. Stir-fry 3 to 5 minutes until vibrant with slight char but still crisp.
  5. Return protein to skillet. Add drained noodles and soy sauce. Toss with tongs for 2 minutes until combined and heated through. Add a splash of reserved cooking water if the mixture looks dry.
  6. Drizzle sesame oil over the top and toss once more. Serve immediately garnished with sesame seeds and sliced green onions if desired.

Notes

Have all ingredients prepped before cooking as stir-fry moves fast. Do not overcook rice noodles as they continue softening in the pan. Reserve noodle cooking water to loosen the dish if needed. Sesame oil is a finishing oil only. Store leftovers up to 3 days refrigerated. Reheat in skillet with 1 to 2 tbsp water or broth.