Rice noodle stir-fry is a quick and delicious dish that is perfect for busy weeknights. It’s colorful, fresh, and full of vibrant vegetables. Plus, the soft, chewy noodles mix beautifully with your choice of protein, making it a favorite for families.

Why You Will Love This Rice Noodle Stir-Fry

This recipe is great for so many reasons. It’s easy to make, uses everyday ingredients, and comes together in no time. The combination of tender vegetables and your favorite protein makes for a satisfying meal. It’s also a fantastic way to sneak in some extra nutrition, all while being super delicious.

How to Make Rice Noodle Stir-Fry

Making this dish is simple and requires no fancy cooking techniques. You just need to prepare the noodles, cook the protein, and quickly stir-fry the veggies. Everything comes together in one skillet or wok, so cleanup is a breeze!

What You Need

8 oz flat rice noodles
1 cup bell peppers (sliced)
1 cup broccoli florets
1 cup carrots (sliced)
1 cup protein (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)

Step-by-Step

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.
Meanwhile, slice bell peppers into 1/4-inch strips, cut broccoli into small florets, and slice carrots thinly on the diagonal. Grate the fresh ginger and set aside. If using chicken, dice it into 3/4-inch pieces. If using tofu, press and cube it. If using shrimp, ensure they’re peeled and deveined.
Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Once shimmering, add your protein and cook until done: tofu for 5-6 minutes, shrimp for 3-4 minutes, and diced chicken for 7-8 minutes until it reaches 165°F internal temperature. Remove the protein and set aside.
Increase heat to medium-high and add another tablespoon of oil to the same skillet. Add the carrots first and cook for 2 minutes. Then add broccoli, bell peppers, and grated ginger. Stir-fry for 3-5 minutes until vegetables are vibrant with slight char marks but still have a crisp bite.
Return the cooked protein to the skillet. Add the drained rice noodles and soy sauce. Using tongs, toss everything together for about 2 minutes until well combined and heated through. If the mixture seems dry, add a tablespoon of the reserved noodle cooking water.
Drizzle with sesame oil and toss once more. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

How to Serve Rice Noodle Stir-Fry

This stir-fry is versatile and can be served in many ways. You can enjoy it on its own or pair it with some fresh spring rolls for a light meal. Adding a little extra soy sauce or chili flakes can also enhance the flavor. It’s great for family dinners or meal prep for the week!

How to Store Rice Noodle Stir-Fry

Leftovers can be stored in an airtight container in the fridge for 3-4 days. You can also freeze portions in freezer-safe bags for up to a month. To reheat, simply warm it in a skillet over medium heat, adding a splash of water if it looks dry. Microwave reheating works too, just be sure to cover it to retain moisture.

Recipe Tips

Timing: Make sure to have all your ingredients prepped before cooking. This helps everything cook quickly and evenly.
Texture: For extra crunch, don’t overcook the vegetables. They should be vibrant and slightly crisp.
Ingredient Swaps: You can easily use whatever protein you have on hand—chicken, shrimp, or even a plant-based option like tofu.
Avoid Mistakes: Avoid overcrowding the pan when cooking the protein; this will help it sear instead of steam.
Make Ahead: This dish can be prepped in advance, with all the chopping done beforehand, so dinner comes together swiftly.

Variations & Swaps

Vegetable Additions: You can add in snap peas, edamame, or baby corn for more texture.
Protein Options: Swap out the chicken for beef or use chickpeas for a vegetarian version.
Spice It Up: Add some chili paste or fresh chili slices for a spicy kick that kids might love.

FAQs

Can I make this stir-fry in advance?
Yes! You can prepare the veggies and protein ahead of time, then cook the dish freshly when you’re ready to eat.

How do I freeze leftovers?
Let the stir-fry cool completely, then portion it into freezer-safe containers. It should last up to a month in the freezer.

What’s the best way to reheat noodle stir-fry?
Reheat it in a skillet for even heating, optionally adding a splash of water or broth to prevent drying. You can also use the microwave; just cover it to trap steam.

Are there any good substitutes for rice noodles?
You can use whole wheat noodles, soba noodles, or even zucchini noodles for a gluten-free option.

What if I don’t have sesame oil?
You can simply use another oil, like olive oil, though the flavor will be slightly different. A dash of toasted sesame oil right before serving can add a similar nutty taste.

This rice noodle stir-fry is a delightful dish that brings comfort to the table. You’ll love how easy it is to whip up, making it a wonderful addition to your family meals!