This recipe for rice noodles with vegetables combines rice noodles in a mild sweet and salty stir-fry sauce with roasted broccoli and mushrooms. I really like brown rice noodles this recipe, but you can use either brown rice or regular rice noodles.
Roasting the veggies (instead of stir-frying) is an easy hands-off cooking method for nights when you don't want to be standing over the stove.
This easy rice noodle recipe is flavored with a simple sauce made from five ingredients: soy sauce, sesame oil, balsamic vinegar, maple syrup and garlic. The sauce has a perfect balance of sweet-salty flavor.
It's basically the same umami packed sauce that can also be an easy tofu marinade. It's also similar to this simple and flavorful stir fry sauce used for ground chicken stir fry.
Looking for more rice noodle recipes? Try Rice Noodles with Egg & Shrimp or Cold Rice Noodle Salad with Lime Dressing.
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Step-by-Step Instructions & Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
Step 2: Soak rice noodles in very hot water until tender. Drain and rinse briefly in cold water. You can use brown rice noodles or regular rice noodles.
Step 3: Whisk together the stir-fry sauce: soy sauce, oil, maple syrup, balsamic vinegar & garlic.
Step 3: Heat the sauce in a wok or wide skillet until it begins to bubble. Briefly stir-fry the rice noodles in the sauce.
Step 4: Combine the rice noodles and roasted vegetables.
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.
- Shrimp: Briefly stir-fry shrimp or try this recipe for pan-seared garlic shrimp.
How to Cook Brown Rice Noodles
Nutritionally, regular and brown rice noodles are almost identical, so choosing which one to use is more about flavor and texture. There isn't a big difference in flavor between the two, but brown rice noodles have a softer, less chewy texture.
The cooking method for brown rice noodles is the same as for regular rice noodles. First, 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 9 minutes, until al dente - tender but still chewy and not overly soft. I usually find that 7 minutes is about right. Drain the noodles in a colander and rinse well with cold water. Shake excess water from the noodles and set them aside.
For this recipe, it's important to rinse the noodles under cold water. Cold water stops the cooking process and washes away excess starch, which prevents rice noodles from having a sticky, glue-like texture.
For detailed instructions, refer to my guide for how to cook rice noodles.
Recipe FAQ
Yes, you can use any combination of your favorite vegetables. Roasted zucchini, green beans, asparagus, carrots, cabbage or sweet potato or squash are all flavorful options. You can also add raw snap peas or edamame beans.
Yes, rice noodles are gluten-free. For more information about cooking rice noodles, read this recipe about how to cook rice noodles.
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.
No, you can also make this recipe with angel hair pasta, spaghetti or any type of Asian noodle that you like.
More Noodle Recipes
If you try this recipe for Rice Noodles with Vegetables please leave a 🌟 star rating and let me know how the recipe turned out in the 📝 comments section below. I love hearing from readers!
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Rice Noodles with Vegetables
Rice noodles with vegetables is a versatile vegetarian dinner made with roasted vegetables and rice noodles tossed 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. You can also substitute angel hair pasta or your favorite Asian noodle for the rice noodles.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 servings
- Category: pasta
- Method: Roasting
- Cuisine: Asian American
- Diet: Vegan
Ingredients
Roasted Vegetables
- 2 medium heads of broccoli cut into bite-sized florets, or a 1 pound bag of 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 2 or 3 sheet pans (space out the veggies for the best browning) 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 at least 15 minutes, stirring once, until tender and lightly browned. If you like crispier vegetables, cook for closer 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 (optional).
- 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 minutes is about right. For detailed instructions, refer to my guide for how to cook rice noodles.
- Rinse the soaked rice noodles under cold water in a colander, 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.
If you like spicy food, add some sambal or Sriracha to the noodles.
Louise says
Can you also stir fry organic tofu with this?
Jenny says
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 says
Simple and easy with pantry ingredients. I know my husband will love this recipe. We will prepare this tomorrow.
Jenny says
Great, hope you like it!
Beth says
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 says
Such a lovely recipe for upcoming fall dinners! Thank you, I will definitely try this!
Gina says
Such an easy way to enjoy the comforts of a rice noodle bowl! Love the quick and delicious sauce.
Kechi says
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 says
Oh yum! These noodles look fantastic! I love the options to mix and match with favorite vegetables. It all comes together so easily too!