Stir fry with rice noodles recipes - 30 min meal

Author: Samantha Mccabe  

A mom emailed me this morning and reminded me that this Sunday is not only Valentine's Day, but also Chinese New Year. Brown rice noodles with tofu and all kinds of colorful veggies for a quick and easy dinner!

30-Minute Chicken Rice Noodle Stir-Fry Recipe

30-Minute Chicken Rice Noodle Stir-Fry Recipe
30-Minute Chicken Rice Noodle Stir-Fry Recipe - best stir fry recipe made in no time.
Provided by: Love Keil
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 12
Ingredients:
  • 12 oz rice noodles or egg noodles
  • 3 tablespoons olive oil
  • 2 skinless boneless chicken breasts (sliced into bite-size strips)
  • 1/2 red and green bell pepper (sliced)
  • 1 cup broccoli (chopped)
  • 4 oz shiitake mushroom (sliced)
  • 1 tablespoon peeled and shredded fresh ginger
  • 1/2 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1 teaspoon cornstarch
  • few drizzles of Asian sesame oil
Nutrition:
  • Calories: 201 kcal
  • Carbohydrate: 7 g
  • Protein: 15 g
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Trans Fat: 1 g
  • Cholesterol: 37 mg
  • Sodium: 690 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Unsaturated Fat: 9 g
  • Serving Size: 1 serving
How to cook:
  1. Fill pot with water add salt and bring it to a boil. Place noodles into the pot and cook them on medium heat until barely tender, about 2 minutes. Drain the water and stir in 1 tablespoon of olive oil. Set aside.
  2. In a large skillet, heat 2 tablespoons of olive oil over high heat, carefully add chicken and stir-fry on high heat, constantly stirring for about 3 minutes. Remove chicken from the skillet on to the plate and set aside.
  3. Combine bell peppers, broccoli, mushrooms, and ginger in the same skillet and stir-fry on medium heat for 3 minutes.
  4. Using a mixing bowl and a spoon, whisk chicken stock, soy sauce, ketchup and cornstarch.
  5. Return chicken to the skillet, add noodles and chicken broth mixture and stir-fry for 3 minutes or until chicken is cooked through. When serving drizzle sesame oil. Grab a fork and enjoy!
Notes: Chicken Stir Fry with Rice Noodles, Stir Fry: ; 100 g / 3.5 oz dried rice noodles (Note 4) ; 1 tbsp oil ; 1 garlic clove , finely chopped (Note 5) ; 1 small onion , sliced (white,

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Vegetable Stir-Fry with Rice Noodles

Vegetable Stir-Fry with Rice Noodles
This super simple vegetable stir fry can be on the table in about 40 minutes. It's amazingly peanuty and the rice noodles make it completely gluten-free.
Provided by: EatPlant-Based.com
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 17
Ingredients:
  • 2 tablespoons Bragg's liquid aminos, or soy sauce
  • 1 tablespoon rice vinegar, or red wine vinegar
  • 1 teaspoon minced garlic, (I use the kind in jar)
  • 3 tablespoons natural peanut butter, or 6 Tbsp PB2 + 3 Tbsp water
  • 1/4 cup almond milk, more if needed to thin
  • 1/2 tablespoon maple syrup (optional)
  • 1 teaspoon Thai chili paste, or 1/4 tsp Sriracha, or 1/4 tsp Sriracha
  • 8 oz medium rice noodles
  • 1 cup broccoli florets
  • 3/4 cup red bell pepper, sliced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1/2 cup green onions, sliced
  • 1/2 cup baby corn
  • 1/2 cup water chestnuts, sliced
  • 12 oz firm or extra firm tofu, drained, pressed, and diced
  • salt to taste
Nutrition:
  • Calories: 350 calories
  • Carbohydrate: 60.2 grams carbohydrates
  • Fat: 8 grams fat
  • Fiber: 3.8 grams fiber
  • Protein: 11 grams protein
  • Sugar: 33 grams sugar
How to cook:
  1. Begin by making the Peanut Sauce using the ingredients above and instructions below. If you would like to make this recipe without nuts, try one of my other Stir Fry Sauces that are also delicious.
  2. Next, put the rice noodles on to cook using the package instructions. Rice noodles are gluten-free and cook pretty quickly in about 10 minutes.
  3. Once they are done, remove from heat, pour them into a colander to remove the water, and rinse under cold water for about a minute.
  4. While the noodles are cooking is a good time to dice up all of the veggies. You'll find lots of other veggie options in the article above.
  5. If using tofu, drain and press the water from the firm tofu.
  6. In a large wok or pan, add a little veggie broth or water to begin the stir fry for the vegetables. Add the mushrooms and broccoli. If you are using yellow onions (or any onion other than green onions), they can be added now as well.
  7. Allow them to cook for about 5-minutes on medium-high heat until the broccoli is bright green, and then add the other veggies and cook another 10-minutes or so. Add more veggie broth or water as needed to prevent sticking. I like my vegetables to be cooked but still a little crisp.
  8. When they are done, add the cooked and drained rice noodles and the tofu and pour the peanut sauce on top. Stir well and turn the heat off immediately.
  9. I like to reserve a little of the peanut sauce to pour over the top on our plates before we eat.
  10. Begin by deciding if you want to use natural peanut butter, which is just crushed peanuts without any additives, or a defatted powder called PB2. If using PB2 powder, reconstitute according to package instructions.
  11. I personally usually use natural peanut butter, but this spring roll sauce is terrific either way.
  12. Combine all the sauce ingredients in a bowl and whisk together until smooth.
  13. If needed, heat mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.
  14. Set to the side while you make the stir fry.
Notes: Stir Fry Noodles with Chicken and Vegetables, Ingredients ; 8 ounces rice noodles ; 3 tbsp coconut oil or light flavored olive oil (divided) ; 1/2 cup low-sodium soy sauce, plus 2 tablespoons (

Back Pocket Stir Fry with Noodles

Back Pocket Stir Fry with Noodles
Back Pocket Stir Fry with Noodles - simplicity wins. Brown rice noodles with tofu and all kinds of colorful veggies for a quick and easy dinner! vegan, vegetarian.
Provided by: Lindsay
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Asian-Inspired
Number of ingredients: 11
Ingredients:
  • 7 ounces brown rice noodles
  • 1 14 oz package tofu
  • 1 tablespoon olive oil for sautéing
  • 3-4 cup chopped vegetables (I used a pre-chopped fresh stir fry mix)
  • 2 cloves minced garlic
  • peanuts, cilantro, and lime for serving
  • 1/4 cup soy sauce (or tamari for a gluten-free option)
  • 2-3 tablespoons brown sugar or honey
  • 1/4 cup water
  • 2-3 tablespoons white vinegar, to taste
  • 1 teaspoon chili paste, to taste
Nutrition:
  • Calories: 354 calories
  • Sugar: 10.5 g
  • Sodium: 1039.7 mg
  • Fat: 8.2 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0 g
  • Carbohydrate: 55 g
  • Fiber: 3.2 g
  • Protein: 15.4 g
  • Cholesterol: 0 mg
How to cook:
  1. SAUCE
  2. Shake all sauce ingredients together until smooth.
  3. NOODLES
  4. Soak rice noodles in a bowl of warm water.
  5. TOFU
  6. Press tofu with paper towels to remove water. Cut tofu into cubes. In a nonstick skillet over medium high heat, fry tofu with a little olive oil until golden brown. Add a little sauce to get a nice browned crust. Transfer to a bowl and set aside.
  7. VEGGIES
  8. In the same pan, add veggies and garlic and another swish of oil. Stir fry over medium high heat until tender-crisp.
  9. ASSEMBLE:
  10. Drain the noodles. Add them to the pan with the veggies. Add about half the sauce and stir-fry until thoroughly mixed. Add tofu. Top with peanuts, cilantro, and lime.
Notes: Rice Noodle Stir Fry, Ingredients. 1x 2x 3x ; 1 pound pad thai style rice noodles soaked according to package instructions ; ¾ cup chicken or vegetable stock ; ¾ cup low

Shrimp and Rice Noodle Stir Fry

Shrimp and Rice Noodle Stir Fry
A mom emailed me this morning and reminded me that this Sunday is not only Valentine's Day, but also Chinese New Year. She and her husband always used to celebrate...
Provided by: Weelicious
Yields: 4 servings
Number of ingredients: 13
Ingredients:
  • water
  • 1/2 package (about 7 ounces) rice noodles
  • 3 tablespoons braggs or low sodium soy sauce
  • 1 tablespoon agave or honey
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable or canola oil
  • 1/2 red bell pepper, diced
  • 1/2 cup snow peas, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ginger, minced
  • 1 carrot, grated
  • 1 pound large raw shrimp, peeled and deveined (I used frozen shrimp that I defrosted).
  • 1 tablespoon toasted sesame seeds, optional
Nutrition:
  • Calories: 360 calories
How to cook:
  1. 1. Take 1/2 package of rice noodles, break in half, and soften by following the package directions.
  2. 2. Combine the soy sauce, agave and cornstarch in a bowl and stir to combine (sauce will thicken).3. Heat a wok or a large saute pan over medium heat with oil and add the chopped bell pepper, scallions, snow peas, garlic and ginger, and saute for 3 minutes stirring continuously.4. Add the carrots and shrimp and cook for another 2 minutes stirring continuously or until the shrimp are cooked through and pink.5. Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 30 seconds.6. Add the drained rice noodles to the pan, stir fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and are heated through.
Notes: Shrimp and Rice Noodle Stir Fry, Ingredients · water · 1/2 package (about 7 ounces) rice noodles · 3 tablespoons braggs or low sodium soy sauce · 1 tablespoon agave or honey · 1 tablespoon
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