Vegetarian Stir-Fried Noodles with Vegetables and Beef
Discover the vibrant flavors of this Vegetarian Stir-Fried Noodles with Vegetables recipe, a quick and satisfying dish perfect for busy weeknights or elegant dinners. Featuring tender rice noodles bathed in a savory blend of reduced-sodium soy sauce, hoisin sauce, and rice vinegar, this recipe is bursting with a colorful medley of fresh vegetables like julienned carrots, zucchini, red bell peppers, and crisp broccoli florets. Infused with aromatic ginger and garlic, this wok-cooked masterpiece achieves the perfect balance of sweetness, zest, and spice, with optional red chili flakes for an extra kick. A garnish of green onions and sesame seeds finishes this wholesome dish, making it ideal for vegetarians—without compromising on bold, satisfying flavors. Ready in just 30 minutes, this stir-fry is a versatile, healthier option that’s perfect for feeding a crowd or meal prepping ahead of time.
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Recipe Information
Ingredients
- 200 grams Dry rice noodles
- 2 tablespoons Sesame oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, julienned
- 1 cup Broccoli florets
- 3 tablespoons Soy sauce (reduced sodium)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar
- 2 stalks Green onions, chopped
- 1 tablespoon Sesame seeds
- 0.5 teaspoons Red chili flakes (optional)
Instructions
Bring a large pot of water to a boil. Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and brown sugar. Set aside.
Heat a wok or large skillet over medium-high heat and add the sesame oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds or until fragrant.
Add the carrot, red bell pepper, zucchini, and broccoli florets to the wok. Stir-fry the vegetables for 5-7 minutes until they are tender yet crisp.
Push the vegetables to one side of the wok and add the cooked rice noodles to the other side.
Pour the sauce mixture over the noodles and vegetables. Toss everything together until the sauce evenly coats the noodles and vegetables.
Cook for 2 more minutes, stirring frequently, to ensure everything is heated through.
Remove from heat and garnish with chopped green onions, sesame seeds, and red chili flakes if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 25.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1371 mg | 29% | |
*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.
