Description
A quick and versatile rice noodle stir-fry that’s gluten-free and perfect for busy weeknights.
Ingredients
Scale
- 8 oz Flat Rice Noodles
- 1 cup Bell Peppers
- 1 cup Broccoli Florets
- 1 cup Carrots
- 1 block Tofu
- 1 lb Chicken
- 1 lb Shrimp
- 3 tbsp Low-Sodium Soy Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Fresh Ginger, Grated
Instructions
- Prepare Noodles: Start by boiling water in a large pot. Cook the rice noodles according to package instructions (about 4-6 minutes), then drain and rinse under cold water.
- Chop Vegetables: Dice the bell peppers, broccoli florets, and carrots into uniform bite-sized pieces for even cooking.
- Cook Protein: In a skillet over medium heat, add a splash of oil and sauté your chosen protein for 5-7 minutes until cooked through.
- Add Vegetables: Toss in chopped veggies along with grated ginger, stir-frying until bright and tender, about 3-5 minutes.
- Combine All Ingredients: Fold the drained noodles into the skillet, mixing with soy sauce and a splash of reserved pasta water if needed.
- Serve: Transfer the stir-fry to bowls, garnishing with sesame seeds or sliced green onions. Enjoy while hot!
Notes
- Use gluten-free rice noodles for a gluten-friendly option.
- Can replace broccoli with snap peas or green beans.
- Use pre-sliced or shredded carrots for convenience.
- Ground ginger can be used in place of fresh ginger.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Rice Noodle, Stir-Fry, Quick Meal, Gluten-Free