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- 200g rice noodles - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 carrot, julienned - 1 cup snap peas - 2 green onions, sliced - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 3 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon maple syrup - Salt and pepper to taste - Sesame seeds for garnish Gathering these fresh ingredients is your first step. The rice noodles are the base of this dish. They cook quickly and soak up flavors well. The veggies add color and crunch. I love using red bell peppers, broccoli, carrots, and snap peas. They are not only tasty but also packed with nutrients. The garlic and ginger give a lovely aroma. Soy sauce adds saltiness, while sesame oil brings a nutty taste. Maple syrup sweetens the dish just a bit. You can adjust the salt and pepper to your liking. Finally, sesame seeds sprinkle nicely on top for a fun touch. This mix of flavors makes for a quick and easy meal. You will find that this recipe is not only simple but also delicious. For the full recipe, check out the cooking instructions. Enjoy the vibrant colors and tastes of your veggie stir fry noodles! First, cook the rice noodles as the package says. Usually, it takes about 5 to 7 minutes. You want them soft but not mushy. Once done, drain the noodles in a colander. Rinse them with cold water to stop the cooking. Set them aside for later. Next, heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and ginger, and stir for about 30 seconds. You want them to smell great. Then, toss in the sliced red bell pepper, broccoli florets, julienned carrot, and snap peas. Stir-fry these veggies for 4 to 5 minutes. They should be tender but still crisp. This keeps them colorful and tasty. Now, pour in the soy sauce, sesame oil, and maple syrup. Stir well to coat the veggies. Add the cooked rice noodles to the pan. Toss everything together gently. Make sure the noodles mix well with the sauce and veggies. Season with salt and pepper to your taste. Once hot, remove the pan from the heat. Garnish with sliced green onions and sesame seeds. Enjoy your Easy Veggie Stir Fry Noodles! For more details, check the Full Recipe. To cook noodles just right, follow these steps: - Use plenty of water. A big pot helps noodles cook evenly. - Bring water to a rolling boil first. This keeps noodles from sticking. - Follow package time closely. Overcooking makes them mushy. - Rinse noodles in cold water after cooking. This stops the cooking process. By using these tips, your noodles will be tasty and firm. Choosing the right veggies makes your stir fry shine. Here are my favorites: - Bell peppers: They add color and sweetness. - Broccoli: This veggie gives a nice crunch. - Carrots: Julienne them for a pop of color. - Snap peas: They offer a fresh, sweet bite. - Green onions: They add a sharp flavor boost. Feel free to mix and match! Use what you love or have on hand. Seasonings can take your dish from good to great. Here’s how to boost flavor: - Soy sauce: It adds a salty, umami taste. - Sesame oil: Just a dash gives a nutty aroma. - Fresh garlic and ginger: They bring warmth and depth. - Maple syrup: A touch balances out saltiness. Try different combinations to find your perfect flavor. These tips will help you create a dish that tastes amazing every time. For a complete guide, check out the Full Recipe. {{image_2}} You can add protein to your veggie stir fry for a heartier meal. Tofu is a great choice. Use firm or extra-firm tofu for the best texture. Cut it into cubes and pan-fry until golden before you add the veggies. Chicken is another option. Slice it thinly for quick cooking. Add it to the pan after the garlic and ginger. Cook until it’s no longer pink. Shrimp cooks fast and adds a nice flavor. Toss in peeled shrimp when the veggies are almost done. Cook until they turn pink and opaque. If you need gluten-free noodles, choose rice noodles like in the recipe. They are easy to find and cook quickly. You can also use gluten-free soy sauce. Look for tamari, which is a good substitute. Another option is to try zucchini noodles. Spiralize fresh zucchini for a light, veggie-packed twist. They cook quickly and soak up the sauce well. The base recipe is already vegan-friendly! To keep it that way, ensure your soy sauce is free from animal products. For added richness, try adding a splash of coconut milk. It adds creaminess and a hint of sweetness. You can also throw in some nuts like cashews for crunch. For the full recipe, check the earlier section. Enjoy your cooking! After you enjoy your Easy Veggie Stir Fry Noodles, let them cool down. Place the leftovers in an airtight container. This keeps them fresh longer. Store the container in the fridge. You can keep them for up to three days. Make sure to label the container with the date. This way, you know when to eat them. When you're ready to eat your leftovers, reheating is easy. You can use a microwave or a pan. If using a microwave, place the noodles in a bowl. Add a splash of water to keep them moist. Heat for 1-2 minutes, stirring halfway. If using a pan, heat a small amount of oil. Add the noodles and stir until hot. This method helps keep the noodles from getting dry. You can freeze your Easy Veggie Stir Fry Noodles, but keep in mind they may lose some texture. Let the noodles cool completely before freezing. Place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. They can be stored for up to three months. When you're ready to eat them, thaw overnight in the fridge. Reheat as mentioned above for the best result. Yes, you can! I love using different noodles for variety. You can try egg noodles, udon, or even soba noodles. Each type adds a unique taste and texture. Just cook them according to the package instructions. Keep in mind that cooking times may vary, so check to avoid mushy noodles. To add some heat, you can use red pepper flakes or sliced fresh chili. Adding sriracha or chili paste gives great flavor too. Start with a small amount and taste as you go. You can always add more if you want it spicier! If you need a substitute for soy sauce, try tamari for a gluten-free option. Coconut aminos work well too if you want a sweeter taste. You can also mix balsamic vinegar with a bit of water for a quick fix. Each option will change the flavor slightly, but they all work great in this dish. For the full recipe, check out Easy Veggie Stir Fry Noodles! This post covered a simple and tasty stir-fry recipe using rice noodles and fresh veggies. You learned about key ingredients, how to cook them, and tips for getting it just right. Don’t forget you can mix in proteins or try gluten-free options. Storage tips help you enjoy leftovers later. Make this dish your own by adjusting flavors or using different noodles. With these steps, you can create a delicious meal any time. Enjoy experimenting in your kitchen!

Easy Veggie Stir Fry Noodles

Whip up a delicious and colorful Easy Veggie Stir Fry Noodles in just 20 minutes! Packed with a vibrant mix of fresh vegetables and flavored with garlic, ginger, and a sweet soy sauce blend, this quick recipe is perfect for busy weeknights. Whether you’re a seasoned chef or a beginner, you’ll love how simple and satisfying this dish is. Click through to discover the full recipe and elevate your dinner game tonight!
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Ingredients
  

200g rice noodles

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

1 cup snap peas

2 green onions, sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon maple syrup

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Begin by cooking the rice noodles according to package instructions. Drain and set aside.

    In a large pan or wok, heat the vegetable oil over medium-high heat.

      Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

        Toss in the sliced red bell pepper, broccoli florets, julienned carrot, and snap peas. Stir-fry for 4-5 minutes until the veggies are tender yet still crisp.

          Pour in the soy sauce, sesame oil, and maple syrup. Stir to combine, ensuring the vegetables are well-coated in the sauce.

            Add the cooked rice noodles to the pan, and toss everything together gently to combine and heat through. Season with salt and pepper to taste.

              Remove from heat and garnish with sliced green onions and sesame seeds before serving.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3