Rice Noodles with Ginger and Snow Peas
Elevate your weeknight dinner game with this quick and flavorful recipe for Rice Noodles with Ginger and Snow Peas! Bursting with vibrant colors and fresh ingredients, this dish combines tender rice noodles with crisp snow peas, aromatic ginger, and a tangy soy-lime sauce for a meal that's as satisfying as it is simple to make. A quick stir-fry technique locks in the natural crunch of the veggies, while a hint of red chili flakes adds a subtle kick. Finished with toasted sesame seeds and fresh scallions, this Asian-inspired dish is perfect for busy nights, coming together in just 25 minutes. Serve it with a squeeze of lime for an extra layer of zesty brightness—it's a light, wholesome, and gluten-free dinner option you'll want to have on repeat! Keywords: rice noodles, ginger, snow peas, quick stir-fry, Asian-inspired recipes, gluten-free dinner, easy weeknight meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams rice noodles
- 150 grams snow peas
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 0.5 teaspoon red chili flakes
- 2 stalks scallions (green onions)
- 1 lime
- 1 tablespoon toasted sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions (usually 4-6 minutes). Drain, rinse with cold water, and set aside.
Wash and trim the snow peas, removing any tough strings. Slice them diagonally into thin pieces if desired.
Peel and finely grate the ginger. Finely mince the garlic. Slice the scallions into thin rounds, separating the white parts from the green parts.
In a small bowl, whisk together the soy sauce, sesame oil, and lime juice. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the grated ginger, minced garlic, and the white parts of the scallions. Stir-fry for about 30 seconds, until fragrant.
Add the snow peas to the skillet and stir-fry for 2-3 minutes, until they are bright green and tender-crisp.
Reduce the heat to medium and add the cooked rice noodles to the skillet. Pour the sauce over the noodles and toss well to combine.
Sprinkle red chili flakes, salt, and black pepper over the noodles. Toss again to ensure even seasoning.
Cook for another 2-3 minutes, stirring frequently, until the noodles are heated through and evenly coated with the sauce.
Remove the skillet from heat and garnish with the green parts of the scallions and toasted sesame seeds. Serve immediately with lime wedges on the side for extra zing.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 7.8 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
