Description
A vibrant bowl of rice noodles tossed with crisp vegetables, fresh aromatics, and a savory sesame soy sauce. Light yet satisfying, this quick stir fry is perfect for busy weeknights and packed with fresh flavor in every bite.
Ingredients
Scale
- 8 ounces dried flat rice noodles
- 1 medium red bell pepper, thinly sliced
- 1 large carrot, julienned
- 1 cup fresh bean sprouts
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds
Instructions
- Soak the rice noodles in hot water according to package instructions until pliable, then drain and set aside.
- In a small bowl, whisk together soy sauce, sesame oil, and lime juice.
- Heat vegetable oil in a large skillet or wok over medium high heat.
- Add garlic and ginger, cooking for about 30 seconds until fragrant.
- Add sliced bell pepper and carrot, stir frying for 3 to 4 minutes until slightly tender but still crisp.
- Add the drained rice noodles and prepared sauce to the skillet.
- Toss gently and cook for 3 to 5 minutes until noodles are heated through and evenly coated.
- Add bean sprouts and green onions during the last minute of cooking and toss lightly.
- Sprinkle sesame seeds on top and serve immediately.
Notes
- Do not oversoak the noodles to prevent a mushy texture.
- Add sauce gradually if you prefer a lighter coating.
- For extra heat, add a pinch of chili flakes.
- Reheat leftovers gently with a splash of water to loosen the noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: rice noodles, vegetable rice noodles, easy noodle stir fry, sesame rice noodles, quick vegetarian dinner