Ingredients

8 oz flat rice noodles (medium-width preferred)

1 cup bell peppers, sliced (a mix of red and yellow for color)

1 cup broccoli florets, cut into bite-sized pieces

1 cup carrots, thinly sliced on the diagonal

1 cup protein of choice (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

Step 1: Bring a large pot of water to a rolling boil. Add the rice noodles and cook for 4–6 minutes, stirring occasionally, until tender but still slightly chewy. Drain in a colander and rinse under cold water to stop the cooking process.

Step 2: While noodles cook, prep vegetables by slicing bell peppers into 1/4-inch strips, cutting broccoli into small florets, and thinly slicing carrots on the diagonal. Grate the fresh ginger. Prepare protein by dicing chicken into 3/4-inch pieces, pressing and cubing tofu if using, or peeling and deveining shrimp.

Step 3: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Add your protein and cook until golden and cooked through—5-6 minutes for tofu, 3-4 minutes for shrimp, 7-8 minutes for chicken (ensure internal temperature reaches 165°F). Remove protein from the skillet and set aside.

Step 4: Increase heat to medium-high and add the remaining tablespoon of cooking oil to the skillet. Add carrots first and stir-fry for 2 minutes. Then add broccoli, bell peppers, and grated ginger, stir-frying for another 3-5 minutes until vegetables are vibrant with slight char marks but still crisp.

Step 5: Return the cooked protein to the skillet and add the drained rice noodles and soy sauce. Toss everything with tongs for about 2 minutes until well combined and heated through. If the mixture feels dry, add a splash of reserved noodle cooking water to loosen it up.

Step 6: Drizzle sesame oil over the stir-fry and toss once more to combine. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

Tips & Variations

Press tofu for 10 minutes before cooking to improve texture and flavor absorption.

Use fresh ginger instead of powdered for a brighter, more authentic flavor.

Keep vegetables crisp by stir-frying quickly over high heat and avoiding overcrowding the pan.

Add a pinch of chili flakes or a splash of chili garlic sauce for some heat.

Swap in your favorite vegetables depending on what you have on hand—snap peas, mushrooms, or baby corn work well.

Storage

Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a tablespoon or two of water or broth to keep noodles moist. The microwave is convenient; cover with a damp paper towel and heat in 30-second intervals, stirring between each. Best served fresh to enjoy crisp vegetables and vibrant flavors.

FAQs

Can I use other types of noodles?

Yes, you can substitute flat rice noodles with other varieties like rice vermicelli or even thin wheat noodles, but cooking times and textures will vary.

What protein works best in this stir-fry?

Chicken, tofu, and shrimp all work beautifully. Choose your favorite or mix proteins for variety. Just adjust cooking times to ensure each is cooked properly.

Dinner

Vibrant Rice Noodle Stir-Fry with Vegetables and Protein Recipe

Introduction