Vegetable Rice Noodle Stir Fry Recipe

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more budget-friendly.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews are often cheaper.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables are healthier, while frozen are often less expensive.

Soak rice noodles in warm water until softened, about 20 minutes.

Drain noodles and set aside.

Heat sesame oil in a large skillet over medium-high heat until shimmering.

Add minced garlic and ginger, sauté until fragrant, about 1 minute.

Add mixed vegetables and stir-fry until tender, about 4-5 minutes.

Add soaked rice noodles to the skillet, tossing to combine.

Pour soy sauce over the noodles and vegetables, stirring well to coat.

Add bean sprouts and green onions, cooking for an additional 2 minutes.

Squeeze lime juice over the stir-fry, mixing well.

Remove from heat and garnish with chopped peanuts and cilantro.

Cooking Techniques

Spice Level:

Allergens