I love how customizable and fast this recipe is. I can use whatever vegetables or protein I have on hand, and the cleanup is minimal since everything comes together in one pan. The texture of the rice noodles is always spot on, and the sesame-soy flavor makes it super craveable. It’s great for busy nights when I still want something colorful, filling, and fresh.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz flat rice noodles
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup carrots, sliced
1 cup protein (tofu, chicken, or shrimp)
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon fresh ginger, grated
2 tablespoons cooking oil (avocado or vegetable oil)
Sesame seeds, for garnish (optional)
Green onions, sliced, for garnish (optional)
Directions
I start by bringing a large pot of water to a boil. I cook the rice noodles for 4–6 minutes until tender, then drain and rinse them under cold water to stop the cooking.
While the noodles cook, I prep everything else: slice the bell peppers and carrots, chop the broccoli, grate the ginger, and prepare my protein—whether I’m using tofu, chicken, or shrimp.
I heat a tablespoon of cooking oil in a skillet or wok over medium heat. I cook my protein until it’s fully done: chicken takes 7–8 minutes, tofu about 5–6 minutes, and shrimp around 3–4 minutes. Then I remove it from the pan and set it aside.
I add another tablespoon of oil to the same skillet and turn the heat to medium-high. I stir-fry the carrots for 2 minutes, then add broccoli, bell peppers, and ginger, cooking for another 3–5 minutes until everything is crisp-tender and slightly charred.
I return the cooked protein to the skillet and add the drained noodles and soy sauce. I toss everything together using tongs for about 2 minutes, letting the flavors blend. If it’s a bit dry, I add a splash of the reserved noodle water.
I drizzle in sesame oil, give everything a final toss, and serve it hot with sesame seeds and green onions on top if I have them.
Servings and timing
This stir-fry serves 4 and takes 35 minutes total—15 minutes for prep and 20 minutes for cooking. It’s just the right amount of time for a hearty weeknight dinner.
Variations
I often switch things up depending on what I have in the fridge. Snap peas, mushrooms, or zucchini make great veggie additions. For a spicy kick, I stir in chili flakes or a dash of sriracha. Sometimes I use hoisin or oyster sauce instead of—or along with—soy sauce for a deeper umami flavor.
Storage/Reheating
Leftovers go in an airtight container and keep well in the fridge for up to 3 days. When reheating, I always add a tablespoon or two of water to bring back the moisture and prevent the noodles from drying out. A quick toss in a hot pan or a microwave reheat both work great.
FAQs
What kind of rice noodles should I use?
I go for flat rice noodles about 1/4 inch wide, similar to what’s used in pad Thai. They hold up well in stir-fries without getting mushy.
Can I make this dish ahead of time?
I like it best fresh, but I’ve prepped the veggies and protein ahead of time to save cooking time later. The full dish reheats well for meal prep too.
What’s the best protein for this stir-fry?
It really depends on what I’m in the mood for. I like tofu for a vegetarian version, shrimp when I want something lighter, and chicken when I need a more filling meal.
Can I use other oils instead of sesame?
I use sesame oil for finishing because of its nutty flavor, but for cooking I go with a neutral oil like avocado or vegetable oil. Toasted sesame oil is best added at the end, not for high-heat stir-frying.
How do I keep the noodles from sticking?
I rinse the noodles with cold water after boiling, and when tossing in the pan, I add a bit of oil or noodle water if they start to clump. Tongs also help mix everything evenly.
Conclusion
This Rice Noodle Stir-Fry is one of my favorite go-to meals—fresh, fast, and flexible. Whether I’m cleaning out the fridge or craving something lighter but still satisfying, it never lets me down. I love how easily it adapts to whatever ingredients I have, making it perfect for busy nights or quick lunches.
This easy rice noodle stir-fry is packed with vibrant veggies, your favorite protein, and bold flavor—all ready in just 35 minutes.
Author:Sarah
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 portions
Category:Dinner, Main Course
Method:Stir-Fry, Skillet
Cuisine:Asian, Asian-Inspired
Ingredients
8 oz flat rice noodles
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup carrots, sliced
1 cup protein (tofu, chicken, or shrimp)
3 tbsp low-sodium soy sauce
2 tbsp sesame oil
1 tbsp fresh ginger, grated
2 tbsp cooking oil (avocado or vegetable)
Sesame seeds, for garnish (optional)
Green onions, sliced (optional)
Instructions
Cook the noodles: Bring a large pot of water to a boil. Cook rice noodles for 4–6 minutes until tender. Drain and rinse under cold water to stop cooking.
Prep the veggies & protein: Slice veggies and prep protein — dice chicken, cube tofu, or clean shrimp.
Cook the protein: In a skillet or wok over medium heat, add 1 tbsp oil and cook protein:
Tofu: 5–6 mins
Shrimp: 3–4 mins
Chicken: 7–8 mins or until 165°F internal temp. Remove and set aside.
Stir-fry the veggies: Add another tbsp of oil. Stir-fry carrots 2 mins, then add broccoli, peppers, and ginger. Cook for 3–5 mins until crisp-tender.
Combine: Return protein to skillet. Add noodles and soy sauce. Toss with tongs for 2 mins until everything is heated through.
Finish: Drizzle with sesame oil. Garnish with sesame seeds and green onions if desired. Serve hot.
Notes
Keep veggies crisp for the best texture.
Have all ingredients prepped before you start cooking.
Use medium-high heat for authentic stir-fry results.
Store leftovers in an airtight container for up to 3 days.
