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rice noodles recipe vegetarian
This easy dinner of rice noodles with vegetables is a stir-fry that doesn’t require standing at the stove stir-frying lots of ingredients.
Instead, you simply roast sheet-pans of vegetables in the oven (like broccoli and mushrooms). When the roasted vegetables are ready, you’ll stir-fry rice noodles for just 1 minute in a flavor-packed sauce.
Combine the roasted veg and rice noodles and your delicious vegetarian dinner is ready!
- 2 medium heads of broccoli cut into bite-sized florets, or 1 pound broccoli florets
- 12 to 16 ounces mushrooms (any variety), sliced
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil or sunflower oil
- 1-inch piece of ginger, grated or finely chopped (optional). Use a micro-plane zester to grate
- 2 teaspoons lime juice (optional)
Rice Noodles & Stir-Fry Sauce
- 8 ounces rice noodles (also called stir-fry or pad thai noodles)
- 3 tablespoons lower sodium soy sauce
- 1 tablespoon toasted sesame oil or sunflower oil
- 1 tablespoon + 1 teaspoon maple syrup
- 1 ½ teaspoons balsamic vinegar
- 1 garlic clove, finely chopped or grated (use a microplane zester to grate)
- Preheat oven to 450 F.
- Divide the broccoli and mushrooms between 3 sheet pans and drizzle sesame oil and olive oil on top. Toss well with your hands to evenly coat the vegetables. If the veggies seem dry, you can add a little bit more oil
- Grate ginger over the veggies (optional) and toss again. Spread the veggies out evenly on the baking sheets in one layer, evenly spaced out. Lightly season with salt.
- Roast the veggies 15 minutes, stirring once, until tender and lightly browned. If you like crispier vegetables, cook for 20 to 25 minutes.
- When the veggies are done, transfer to a large serving dish. Add more salt if needed. For more flavor, add a squeeze of fresh lime juice.
- While the vegetables roast, bring a pot of water to a boil, then turn off the heat.
- Add the rice noodles to the hot water. Soak for 6 to 10 minutes, until al dente – tender but still chewy and not overly soft. I usually find that 7 to 8 minutes is about right. For detailed instructions, refer to my guide for how to cook rice noodles.
- Very briefly rinse the soaked rice noodles under cold water, shake, and set aside.
- Whisk together the stir-fry sauce: soy sauce, sesame oil, maple syrup, balsamic vinegar and garlic.
- Heat a wide skillet (12-inch) or wok over medium-high heat. Add the stir-fry sauce.
- As soon as the sauce begins to simmer, add the rice noodles.
- Stir-fry the rice noodles for 1 minute, stirring/tossing frequently to coat the noodles and absorb sauce.
- Transfer the rice noodles to a serving bowl. You can toss the noodles with the roasted vegetables, or serve the noodles and vegetables in separate bowls.
Rice Noodle Bowl with Broccoli and Bell Peppers
- Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat, and let stand 5 to 7 minutes, or until noodles are rehydrated. Drain, and discard water.
- Meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside.
- Heat oil in skillet over medium-high heat. Add onion and garlic, and stir-fry 1 minute. Add bell pepper and broccoli, and cook 1 minute more. Add soy sauce mixture, bring to a boil, and cook 1 minute more, or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.
Rice noodles recipe vegan
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Rice vermicelli are very thin, gluten-free noodles made from rice, salt, and water. They’re pretty widely available, but if you can’t find them locally, you can order them here. Get a bunch. They last in the pantry practically forever.
- To make this recipe gluten-free, use tamari or another good-quality gluten-free soy sauce variety.
- Toasted sesame oil has a deep flavor that adds a lot to this dish. You can use the variety with hot chili if you like things spicy. Don’t confuse this ingredient with regular sesame oil meant for cooking.
- Safflower oil is our go-to neutral-tasting oil these days, but you can substitute the one you have. Canola, peanut, corn, or vegetable oil blend, among others, would be fine.
- We love sliced scallions in this dish, but if you don’t have any, you can substitute a minced shallot in a pinch without any further changes.
How to make it?
Here’s what you’ll do to make this recipe in under 10 minutes. You can see all the steps in action in the video that accompanies this post. And get all the details in the recipe card below.
- Mix the sauce ingredients right in the serving bowl.
- Boil the rice noodles according to package instructions. The brand we use only takes three minutes!
- Toss the noodles into the sauce. (You can rinse them to remove some starch if you want, but I don’t bother.)
- Add the sliced scallions and toss to incorporate. Here’s where you can add any vegetables or protein that you like. That’s it! Serve warm or at room temperature.
Rice Noodles with Vegetables
Here is a recipe for Rice Noodles with Vegetables. Rice Stick/Noodles cook very quickly like in 3-5 minutes. These noodles are versatile and can be mixed with different sauces and ingredients for a variety of dishes. I made this yummy rice noodles for breakfast.
- Rice Stick/Noodles – 1 packet 250g approx
- Diced Onions – 1 small
- Diced Tomatoes – 1 small
- Diced Beans – 1/2 cup
- Diced Carrots – 1/2 cup
- Diced Bell Peppers – 1/2 cup
- Cashew halves – 10 to 12
- Curry Leaves – a sprig
- Slit Red/Green Chillies – 2 (Alter according to your spice tolerance)
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/2 tsp (Alter according to your spice tolerance)
- Garlic Powder – 1/4 tsp
- Oil – 2 tbsp
- Mustard Seeds – 1/4 tsp
- Lemon Juice/Vinegar – 1 to 2 tsp
- Sugar – 1 tsp
- Salt – to taste
- Water – as needed
- Bring water to a boil and cook the rice noodles in salted water according to the instructions on the packet. Keep an eye as these noodles cook in 3-5 minutes. Drain and keep aside.
Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. Add the onions, cashews and chillies and saute until the onions are translucent.
- Throw in the curry leaves along with the chopped beans. Saute for a few minutes.
- Next, throw in the carrots and stir fry for a few minutes.
- Add tomatoes and bell peppers along with salt to taste.
- Continue sauteing until the vegetables are cooked.
- Reduce heat and add turmeric powder, chilly powder and garlic powder. Stir fry for a minute and add lemon juice or vinegar along with 1 tsp sugar.
- Add the cooked rice noodles and toss everything together and remove from stove top.
- Serve with any pickle or chutney of your choice.
How to Store and Reheat?
- Refrigerate leftover stir-fried noodles and vegetables in a covered container for up to 3 days.
- You can reheat leftover stir-fried noodles in the microwave or on the stovetop. For the stovetop, add a tablespoon of vegetable oil to a skillet and place it over medium heat. Add the noodles and a tablespoon or two of water or broth. Cook, stirring, for about 3 minutes, or until hot.
Rice Noodles Vegan
This vegetarian rice noodle stir fry is easy to make. You just boil the noodles, get the stir fry going while the noodles cook, and then drain the noodles and toss ’em with the rest of the stir fry.
sO, You can soak rice noodles and then finish them in the stir fry, but since I don’t want to overcook the veggies, I just boil the noodles until they’re cooked. You can definitely soak the noodles if that’s what you’re used to doing/if you find that easier.
- 1/2 pound rice noodles
- 1 tablespoon olive oil
- 7 ounces small cremini mushrooms halved
- 1 red pepper cut into strips
- 7 ounces snow peas
- Salt & pepper to taste
- Scallions to taste
- 3 tablespoons hoisin sauce
- Juice of 1/2 lime
- 1 teaspoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1/2 teaspoon fresh ginger grated
- Boil a pot of salted water for the rice noodles. Cook according to package directions until just tender.
- Meanwhile, prep the other ingredients. Add the sauce ingredients to a bowl and whisk them together.
- Add the olive oil to a skillet over medium-high heat. Once the oil’s hot, add the mushrooms and sauté, stirring occasionally, for 4-5 minutes or until they start to take on color and soften a bit.
- Add the red pepper and snow peas and cook, stirring often, for 2-3 minutes or until they’re just tender.
- Add the sauce and cook for about a minute.
- Drain the rice noodles and toss with the rest of the stir fry. Season with salt & pepper if needed. Garnish with scallions and other suggestions (see blog post) if desired. Serve immediately.