Rice noodles with vegetables is a versatile vegetarian dinner made with roasted vegetables and rice noodles cooked in an easy stir-fry sauce.

bowl of stir-fried brown rice noodles with roasted broccoli and mushrooms

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

sheet-pans of raw mushrooms and broccoli florets

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

bowl of stir-fry sauce made from soy sauce, maple syrup, garlic, balsamic vinegar and sesame oil

4. Briefly stir-fry the rice noodles in the sauce

5. Combine the roasted vegetables and noodles

bowl of brown rice noodles with broccoli and mushrooms

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

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.

dried brown rice noodles — Brown Rice Noodles

More Vegetarian Family Dinners

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