Vegetarian Flat Rice Noodle Stir-Fry is one of my go-to recipes, especially when I’m craving something quick and full of flavor. I remember the first time I made Vegetarian Flat Rice Noodle Stir-Fry; it was a cool evening, and I wanted a hearty yet light dish that didn’t take hours to prepare. The thought of fresh veggies combined with the chewy texture of rice noodles sounded perfect, and as I tossed everything together, I knew this recipe would be a favorite.
Fresh Ingredients Make the Difference
One thing I love about this stir-fry is how fresh it tastes. The crunch of bell peppers, snap peas, and carrots brings a vibrant color and texture that balances perfectly with the soft noodles. Adding a handful of sliced mushrooms gives it an earthy depth, making the dish even more satisfying. I like to add a simple sauce made with soy sauce, a touch of sesame oil, and a hint of garlic. It’s amazing how just a few ingredients can create such a bold and delicious flavor.
Cooking with Comfort and Ease
Vegetarian Flat Rice Noodle Stir-Fry is also so easy to prepare, which makes it ideal for busy days. The noodles cook in just a few minutes, and the vegetables only need a quick stir-fry to stay crisp. I find joy in watching everything come together so smoothly in the pan. The aromas fill the kitchen, and there’s something so comforting about creating a warm, flavorful dish with minimal effort. It’s a great reminder that simple cooking can be incredibly satisfying.
What’s great about this recipe is that it’s perfect for a solo meal or a shared dinner with family or friends. When I have guests, I double the recipe and serve it with a sprinkle of sesame seeds and fresh cilantro on top. It always brings smiles to the table, and even meat-lovers are surprised by how filling it is. Vegetarian Flat Rice Noodle Stir-Fry has become more than just a recipe; it’s a little tradition of comfort, flavor, and shared enjoyment.
Table of Contents
Chef’s Notes- Vegetarian Flat Rice Noodle Stir-Fry
- Briefly cook rice noodles just until they’re al dente (slightly chewy) to prevent them from becoming mushy. Rinse with cold water to stop cooking, then set aside.
- For an extra depth of flavor, marinate the tofu in soy sauce with a hint of lime or rice vinegar before frying. This enhances the savory notes and adds a subtle tang.
- Cut vegetables into similar sizes to ensure they cook evenly. Adding firmer vegetables like bell peppers before softer ones (like mushrooms) gives a balanced texture.
- Chili garlic sauce is versatile! Adjust the quantity based on your spice preference. For milder heat, start with half the recommended amount.
- Garnish with cashews or peanuts for a crunchy contrast. For freshness, finish with chopped herbs like cilantro or Thai basil.
Vegetarian Flat Rice Noodle Stir-Fry
4
portions15
minutes20
minutes140
kcal35
minutesDive into the delightful flavors of our easy Vegetarian Flat Rice Noodle Stir-Fry! Bursting with crisp vegetables, savory tofu, and perfectly cooked ho fun noodles, this dish is a crowd-pleaser that’s both healthy and affordable. Whether you’re a seasoned cook or a kitchen novice, this customizable recipe allows you to use your favorite veggies and spices, ensuring a delicious meal every time. Inspired by the vibrant tastes of Asian cuisine, it’s perfect for a quick weeknight dinner or an impressive addition to your next dinner party. Get ready to impress your taste buds with this irresistible and satisfying stir-fry!
Ingredients
- Noodles and Protein
1.5 pounds fresh or wide dry flat rice noodles
1/2 pound extra firm tofu drained and cut into strips
- Vegetables
5 ounces fresh mushrooms (such as oyster), thinly sliced
1/2 small bell pepper julienned
1 small onion finely sliced
scallions or garlic chives chopped
- Additional Veggies (optional)
sliced carrots
shredded cabbage
mung bean sprouts
- Seasoning Ingredients
2 tablespoons soy sauce or to taste
1 tablespoon vegetarian stir-fry sauce or vegetarian ‘oyster’ sauce
1 teaspoon chili garlic sauce adjust for desired spice level
1.5 teaspoons dark mushroom soy sauce (optional for enhanced color)
ground white pepper (optional)
- Cooking Essentials
neutral oil suitable for high-heat cooking
- Alternative Ingredients:
Rice Noodles: Substitute with zucchini noodles for a gluten-free option or shirataki noodles for a low-carb alternative.
Tofu: Replace with tempeh or seitan for a different texture.
Mushrooms: Use button or cremini mushrooms if oyster mushrooms are unavailable.
Soy Sauce: Use tamari to make the dish gluten-free.
Vegetarian ‘Oyster’ Sauce: Replace with mushroom sauce or hoisin sauce.
Chili Garlic Sauce: Substitute with sriracha for a different heat profile.
Dark Soy Sauce: Use regular soy sauce with a splash of molasses to achieve a similar color.
Directions
- Heating the Pan – Begin by preheating a large skillet or wok over high heat. Pour in a generous amount of neutral oil to ensure the surface is well-coated. Allow the oil to shimmer, indicating it’s hot and ready for cooking. (Approx. 2 minutes)
- Cooking the Tofu – Carefully add the tofu strips to the pan, ensuring they spread out evenly. Fry them until they achieve a light golden-brown color, approximately 3-4 minutes. Once done, move the tofu to one side of the pan to prevent overcooking. (Approx. 5 minutes)
- Sautéing the Vegetables – Add a bit more oil to the pan if necessary, then introduce the sliced bell peppers and mushrooms. Cook until the vegetables are tender and edges begin to char, about 5-7 minutes. Stir occasionally to ensure even cooking. (Approx. 7 minutes)
- Cooking the Onions – Push the vegetables to the side and add the thinly sliced onions to the center of the pan. Sauté until they become translucent and slightly caramelized, roughly 3 minutes. (Approx. 3 minutes)
- Combining Ingredients – Return the tofu and vegetables to the pan, mixing them together. Season with soy sauce to taste, and stir to evenly distribute the flavors. (Approx. 2 minutes)
- Cooking the Noodles – Add the cooked rice noodles into the pan, followed by the vegetarian stir-fry sauce, chili garlic sauce, and dark soy sauce if using. Gently toss everything together and allow it to cook for a few additional minutes so the noodles absorb the sauces. (Approx. 5 minutes)
- Final Touches – Stir in the sliced scallions and optional mung bean sprouts, mixing them thoroughly. Taste and adjust the seasoning as needed, adding more soy sauce or chili sauce according to preference. (Approx. 2 minutes)
- Serving – Turn off the heat and transfer the stir-fry to serving plates. Enjoy the dish hot, garnished with extra scallions if desired. (Immediate)
Equipment
- chef’s knife
- cutting board
- nonstick pan
- silicone spatula set
- measuring cups and spoons
Notes
- To achieve the perfect texture for your noodles, avoid overcooking them; they should remain slightly chewy. Marinate the tofu in a mixture of soy sauce and a splash of lime juice before frying for enhanced flavor. Serve this stir-fry with a side of steamed broccoli or a fresh cucumber salad for added crunch. Feel free to experiment with different vegetables like snap peas or baby corn to suit your taste. For a spicier kick, drizzle some homemade chili oil on top. To make it even more protein-packed, consider adding cashews or peanuts as a garnish.
Nutrition Facts
- Calories: 140kcal
- Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 3g
- Protein: 8g
- Vitamin A: 200IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 2mg
FAQ- Vegetarian Flat Rice Noodle Stir-Fry
Can I make this dish ahead of time?
Yes, you can prepare the components ahead, such as cooking the tofu and vegetables. Reheat everything in a hot pan, adding the noodles and sauce just before serving for the best flavor and texture.
How can I prevent the noodles from sticking together?
Toss the noodles lightly in oil after cooking, or add a splash of water to the pan when mixing everything together to separate them.
What’s a good substitute for tofu if I’m not a fan?
Try tempeh, seitan, or even edamame beans for a different source of plant-based protein.
Can I make this recipe gluten-free?
Yes! Substitute tamari for soy sauce and gluten-free hoisin sauce in place of vegetarian oyster sauce.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water or extra soy sauce to keep the noodles moist and flavorful.
