If you’re looking for a simple veggie stir-fry with lots of flavor, this may be it. I love this dish, and I keep the ingredients on hand so I can make it when I don’t have much else planned. There are a variety of vegetables, herbs, and spices in it, bringing together a great flavor, but flexible enough when you don’t have all the ingredients on hand.
I don’t usually eat white rice, but I can’t seem to find thin, vermicelli-style noodles made with brown rice, or other wheat-substitutes that are gluten-free. So, this is a rare exception I make for white rice. Lately we haven’t been having brown rice either (in grain or pasta form), since it is more challenging to digest (team support for my son) and we’re laying low on the gluten-free grains as well. In any case, I find these thin rice noodles easy to digest, but if you’re not eating grains, just omit the rice noodles from this recipe.
This one pan dish (well, one wok and one saucepan) takes me about 20 minutes to make, from prep to finish. I start boiling water for the rice noodles, and then prep the veggies. Sometimes I add a bit more or less of something in this dish, so feel free to add more of what you like, or less of what you want less of. You may also want to adjust the honey, soy sauce, or vinegar measurements, depending on your taste and how strong you like these flavors.
Tips To shred the veggies into thin strips, I use a julienne peeler, but you can also use a vegetable peeler or a food processor to shred them. I recommend buying organic veggies if you’re leaving the skins on them when you julienne them.
And if you’re looking for some great snack food, bean sprouts and shredded veggies are fun to munch on!
Veggie Noodle Stir-Fry (makes about 4 servings)
- 1/2 package of thin rice noodles (about 4.4 ounces, or 125 grams)
- about 4 tablespoons of sesame oil (organic, unrefined, if possible)
- 2 medium garlic cloves, minced or crushed
- 3 tablespoons of honey (or other sweetener)
- 2 tablespoons of rice vinegar (or other vinegar)
- pinch of red pepper flakes (optional if you like spicy heat)
- 1 tablespoon of wheat-free soy sauce (or sea salt or fish sauce as a sub)
- three green onions, diced (scallions)
- 1 teaspoon of fresh, grated ginger
- about 2 cups of Napa cabbage, sliced in thin strips (cut across the top of the head to get strips)
- 2 cups of bean sprouts (optional; I love the slight crunch these add)
- 2 carrots, shredded into thin strips
- 1 green (zucchini) or yellow squash, shredded into thin strips
- 1 cup of chopped cilantro
- sliced lime wedges and almonds for garnish (optional)
- Cook the rice noodles according the to directions on the package. The kind I use require me to boil water, turn off the heat, and let the noodles soak in the water. I do all this before and during the stir-fry prep and cooking. When I’m done, I drain the noodles from the water and set aside.
- In a wok or large frying pan, add the sesame oil and garlic on a low to medium heat.
- After a few minutes, add honey, vinegar, soy sauce, ginger, and green onions and stir for a minute or so.
- Add the remaining shredded and chopped veggies to the wok and stir for a few minutes. Try not to overcook this – the vegetables should still be slightly firm, instead of soggy.
- Place the rice noodles in a large bowl, and then the stir-fry over the noodles. Optionally, top with a squeeze of lime juice, some sliced almonds, and if you like heat, a pinch of red pepper flakes.