Simple Rice Noodle Stir Fry
This simple rice noodle stir fry is a great alternative to take out and a very versatile dish that can be made for your family & friends!Jump to Recipe
What did I tell you about Asian dishes – we are obsessed! If I need a simple meal, or I need to use up all the wilted veggies in my fridge, stir fry is my go to meal. Stir fry is easy, almost completely fool-proof, and comes together quickly! When I can make delicious stir fry like this at home, what’s the point of takeout?!
I do have to warn you, this dish has a salty bite. But if you love the salty goodness of Chinese takeout, you will be a fan of this recipe! Be sure to use a low-sodium version of soy sauce to cut down on the bite. I also like to use unsalted peanuts for the garnish so we don’t over salt the dish.
The rice noodles make this dish a great gluten free meal! My favorite brand of rice noodles is from Thai Kitchen. They have stir fry rice noodles, as well as a brown rice alternative. Either would work for this dish!
If you feel confident about making your own twist on meals, feel free to switch which veggies you add to the stir fry. You could use napa cabbage, red cabbage, carrots, mushrooms, broccoli, water chestnuts, or snow peas. If you have any wilted veggies in your fridge that are past their prime, reviving them in a stir fry would be a great way to avoid waste.
Cold (and warm) weather meal
As the weather continues to get colder as we head into fall and then winter (nooooo, no winter), this simple rice noodle stir fry makes a hearty, warm meal. However, since it is still very hot where we are at right now, this meal requires no oven. That means it’s a win for summer as well. Basically I’m telling you stir fry is a necessary meal at all times of the year!
Ten opportunities to make this simple stir fry
- You need a meatless Monday meal.
- You want to grab take-out, but know you should be eating healthier.
- You have a large group of friends or family coming over – this feeds an army!
- You need to make a gluten free dinner – be sure to use coconut aminos instead of soy sauce.
- You want to meal prep your lunch for the week on Sunday afternoon -divide each serving into a container.
- You need a family-friendly dish.
- You’re looking to incorporate more vegetables in your diet.
- You want a quick, weeknight dinner.
- You’re wanting to sneak veggies into your kid’s food – you can’t even taste the vegetables!
- You need a delicious (quick) meal in your life!
More Asian – inspired eats
Simple Rice Noodle Stir Fry
- 14 oz rice noodles
- 1 tbsp olive oil
- 4 cloves garlic minced
- 2 bell pepper red, yellow, or orange; thinly sliced
- 5 cups tri-color coleslaw
- 5 green onions for garnish sliced (optional)
- 1/2 cup unsalted peanuts for garnish chopped, roasted (optional)
- sesame seeds for garnish (optional)
Stir Fry Sauce
- 3/4 cup low-sodium soy sauce or coconut aminos
- 2 limes juiced
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 2 tsp fish sauce
- 1-2 tsp red pepper flakes (depending on spice level)
- 1/2 tsp garlic powder
- Bring a 5 quart pot of salted water to a boil. Cook rice noodles according to package instructions.
- Meanwhile, mix together all the ingredients for the stir fry sauce in a mixing bowl. Allow to sit so flavors can meld together.
- Mince garlic. Thinly slice bell peppers into strips.
- To a skillet, add 1 tbsp of olive oil. Turn stove to medium high, and allow olive oil to heat up for 1-2 minutes. Once oil is hot, add garlic, bell peppers, and cabbage. Cook until the vegetables are wilted (and have reduced in volume).
- Add noodles and sauce to the skillet with the vegetables. Allow to cook for an additional 2-3 minutes on medium low heat.
- In a dry pan, toast the unsalted peanuts on low heat for 5-8 minutes, while constantly moving the peanuts. Once done, the peanuts will become fragrant and darker brown in color.
- Top the stir fry with peanuts, green onion (sliced along the bias), and sesame seeds.