Rice noodles with vegetables is a versatile vegetarian dinner made with roasted vegetables and rice noodles cooked in an easy stir-fry sauce.
This easy dinner of rice noodles with vegetables is a stir-fry that doesn't require standing at the stove stir-frying lots of ingredients.
Instead, you simply roast sheet-pans of vegetables in the oven (like broccoli and mushrooms). When the roasted vegetables are ready, you'll stir-fry rice noodles for just 1 minute in a flavor-packed sauce.
Combine the roasted veg and rice noodles and your delicious vegetarian dinner is ready!
The flavorful stir-fry sauce is made from a few simple ingredients: soy sauce, sesame oil, balsamic vinegar, maple syrup and garlic.
It's basically the same salty-sweet-umami packed sauce that can also be an easy tofu marinade.
Looking for more rice noodle recipes? Try Rice Noodles with Egg & Shrimp or Cold Rice Noodle Salad with Lime Dressing.
Why This Recipe Works
- Flavorful stir-fry sauce made with simple ingredients
- Use your favorite vegetables, or what you have on hand
- Roasting the vegetables is a convenient, hands-off cooking method
- Rice noodles soak and then are stir-fried for just 1 minute
- Veggies and noodles can be served separately (for picky eaters)
Step-by-Step Instructions
- Roast mushrooms and broccoli tossed in olive oil, sesame oil, ginger and salt
2. Soak rice noodles in hot water until tender. Drain and rinse very briefly.
3. Whisk together soy sauce, oil, maple syrup, balsamic vinegar & garlic to make the sauce
4. Briefly stir-fry the rice noodles in the sauce
5. Combine the roasted vegetables and noodles
Add Protein
These vegetarian rice noodles are plenty satisfying without adding protein. However, you have a few delicious options if you would like more protein.
Tofu: Stir-fry or bake tofu separately then add it to the dish. Try this easy tofu marinade.
Egg: Scramble 2 to 4 eggs and mix the scrambled egg with the noodles after stir-frying the noodles in the sauce.
Chicken or Beef: Add strips of cooked chicken or beef to the veggies and noodles.
Use Your Favorite Vegetables
This recipe calls for roasted broccoli and mushrooms, but you can use any combination of favorite vegetables. Roast enough vegetables to cover 2 to 3 sheet-pans (evenly spaced out). Plan for at least 15 minutes of roasting time, and longer for some vegetables.
Green beans: Delicious roasted!
Snow Peas or Snap Peas: You can roast pea pods if you like, but they're also really good added raw
Cabbage: Don't slice the cabbage too thin or it will burn. Consider trying Roasted cabbage steaks.
Bok Choy: Wilts and browns quickly when roasted, so keep an eye on it
Asparagus: Roast whole spears, or cut into bite-sized pieces
Bell Peppers: Cut into small pieces or thin strips.
Zucchini and yellow squash: Sliced into thin rounds, or bite-sized pieces
Looking for more broccoli recipes? Start simple with Instant Pot steamed broccoli or how to boil broccoli. You can also try broccolini slaw with honey mustard dressing or slow cooker beef and broccoli or sheet-pan soy sauce chicken and broccoli.
Brown Rice Noodles
You can use either regular rice noodles or brown rice noodles for this recipe. There isn't a big difference in flavor and texture between the two, although I tend to like regular rice noodles better.
The cooking method for brown rice noodles is the same as for regular rice noodles.
Nutritionally, regular and brown rice noodles are almost identical. Regular rice noodles are made from white rice flour and water. Brown rice noodles are made from brown rice flour and water. Both are gluten-free.
More Vegetarian Family Dinners
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Rice Noodles with Vegetables
Rice noodles with vegetables is a versatile vegetarian dinner made with roasted vegetables and rice noodles cooked in an easy stir-fry sauce.
The recipe below uses broccoli and mushrooms, but you can roast any of your favorite vegetables for this dinner. See the blog post above for ideas!
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: pasta
- Method: roast
- Cuisine: Asian American
- Diet: Vegan
Ingredients
Roasted Vegetables
- 2 medium heads of broccoli cut into bite-sized florets, or 1 pound broccoli florets
- 12 to 16 ounces mushrooms (any variety), sliced
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil or sunflower oil
- 1-inch piece of ginger, grated or finely chopped (optional). Use a micro-plane zester to grate
- 2 teaspoons lime juice (optional)
- Salt
Rice Noodles & Stir-Fry Sauce
- 8 ounces rice noodles (also called stir-fry or pad thai noodles)
- 3 tablespoons lower sodium soy sauce
- 1 tablespoon toasted sesame oil or sunflower oil
- 1 tablespoon + 1 teaspoon maple syrup
- 1 ½ teaspoons balsamic vinegar
- 1 garlic clove, finely chopped or grated (use a microplane zester to grate)
Instructions
- Preheat oven to 450 F.
- Divide the broccoli and mushrooms between 3 sheet pans and drizzle sesame oil and olive oil on top. Toss well with your hands to evenly coat the vegetables. If the veggies seem dry, you can add a little bit more oil
- Grate ginger over the veggies (optional) and toss again. Spread the veggies out evenly on the baking sheets in one layer, evenly spaced out. Lightly season with salt.
- Roast the veggies 15 minutes, stirring once, until tender and lightly browned. If you like crispier vegetables, cook for 20 to 25 minutes.
- When the veggies are done, transfer to a large serving dish. Add more salt if needed. For more flavor, add a squeeze of fresh lime juice.
- While the vegetables roast, bring a pot of water to a boil, then turn off the heat.
- Add the rice noodles to the hot water. Soak for 6 to 10 minutes, until al dente - tender but still chewy and not overly soft. I usually find that 7 to 8 minutes is about right. For detailed instructions, refer to my guide for how to cook rice noodles.
- Very briefly rinse the soaked rice noodles under cold water, shake, and set aside.
- Whisk together the stir-fry sauce: soy sauce, sesame oil, maple syrup, balsamic vinegar and garlic.
- Heat a wide skillet (12-inch) or wok over medium-high heat. Add the stir-fry sauce.
- As soon as the sauce begins to simmer, add the rice noodles.
- Stir-fry the rice noodles for 1 minute, stirring/tossing frequently to coat the noodles and absorb sauce.
- Transfer the rice noodles to a serving bowl. You can toss the noodles with the roasted vegetables, or serve the noodles and vegetables in separate bowls.
Notes
You can use either brown rice noodles or regular rice noodles for this recipe. The cooking instructions are the same for both.
Keywords: rice noodles, brown rice noodles, rice noodles with vegetables, vegetarian rice noodles, rice noodle stiry-fry
Louise
Can you also stir fry organic tofu with this?
Jenny
That sounds like a great idea! I think I would double the sauce recipe and use half of it to stir-fry the tofu, then heat the rest of the sauce in the same skillet and toss with the noodles.
Ruby C Haynes
Simple and easy with pantry ingredients. I know my husband will love this recipe. We will prepare this tomorrow.
★★★★★
Jenny
Great, hope you like it!
Beth
This recipe will go perfectly with our chicken tonight! Looks so delicious and bursting with flavor! Such an easy and simple dish. I'm so excited to try this rice noodles and veggies!
★★★★★
Teodora Grujic
Such a lovely recipe for upcoming fall dinners! Thank you, I will definitely try this!
★★★★★
Gina
Such an easy way to enjoy the comforts of a rice noodle bowl! Love the quick and delicious sauce.
★★★★★
Kechi
This recipe is perfect for this very hot weather! Thanks so much for sharing, also, I love the veggies you used (mushrooms and broccoli; my favs)!
★★★★★
Tara
Oh yum! These noodles look fantastic! I love the options to mix and match with favorite vegetables. It all comes together so easily too!
★★★★★