Description
A vibrant and comforting dish of rice noodles stir-fried with fresh vegetables and your choice of protein, elevated with fragrant ginger and nutty sesame oil.
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 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cooking oil (avocado or vegetable oil)
- Optional garnishes: sesame seeds, green onions (sliced)
Instructions
- Bring a large pot of water to a rolling boil. Add the rice noodles and cook for 4-6 minutes until tender but still slightly chewy. Drain the noodles and rinse under cold water.
- While the noodles cook, slice the bell peppers, cut the broccoli into small florets, and slice the carrots. Grate the fresh ginger and prepare your protein.
- Heat a large skillet or wok over medium heat and add 1 tablespoon of cooking oil. Cook your selected protein until done and set aside.
- Increase the heat and add another tablespoon of oil to the skillet. Stir-fry the carrots for about 2 minutes. Add broccoli, bell peppers, and ginger, and stir for 3-5 minutes until vegetables are vibrant and crisp.
- Return the cooked protein to the skillet. Add the drained noodles and soy sauce, tossing everything for about 2 minutes. If dry, add a tablespoon of reserved cooking water.
- Drizzle with sesame oil, toss once more, and serve hot, topped with optional sesame seeds and sliced green onions.
Notes
For added flavor, consider marinating your protein beforehand and experimenting with different vegetables and sauces.