There is something incredibly satisfying and vibrant about this Vegan Rice Noodles Stir Fry Recipe that keeps me coming back for more. It blends tender rice noodles with crisp vegetables and a punchy, flavorful sauce, offering a perfect balance of textures and tastes. Whether you’re new to vegan cooking or a seasoned pro, this dish is a delightful way to enjoy a quick, colorful meal that tastes far from ordinary. The fresh ingredients and homemade sauce come together to create a comforting yet exciting bowl that’s as nourishing as it is delicious.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each component plays an essential role, from the chewy rice noodles to the crunchy snow peas and the bold, tangy sauce that ties everything together.
- Rice noodles (1/2 pound): These provide a soft, slightly chewy base that soaks up all the tasty sauce.
- Olive oil (1 tablespoon): Perfect for sautéing the vegetables while adding a subtle fruity richness.
- Small cremini mushrooms (7 ounces, halved): Give a meaty texture and earthy flavor that elevates the dish.
- Red pepper (1, cut into strips): Adds a burst of sweetness and vibrant color for visual appeal.
- Snow peas (7 ounces): Bring a lovely crispness and a fresh, green taste.
- Salt & pepper (to taste): Simple seasonings that enhance all the natural flavors.
- Scallions (to taste): Add a sharp, oniony freshness for garnish and extra bite.
- Hoisin sauce (3 tablespoons): Sweet and savory, it’s the heart of the sauce that ties the ingredients together.
- Lime juice (juice of 1/2 lime): Offers a bright, zesty lift to balance the richness.
- Rice vinegar (1 teaspoon): Adds a subtle tang, perfect for deepening the sauce’s complexity.
- Sriracha sauce (1 tablespoon): Gives a gentle kick of heat that wakes up the palate.
- Soy sauce (1 tablespoon): Brings umami and saltiness for depth of flavor.
- Garlic (3 cloves, minced): Imparts aromatic savory warmth.
- Fresh ginger (1/2 teaspoon, grated): Adds a fresh, slightly peppery note to brighten the dish.
How to Make Vegan Rice Noodles Stir Fry Recipe
Step 1: Cook the Rice Noodles
Start by boiling a pot of generously salted water and cook your rice noodles according to the package instructions, just until they’re tender but not mushy. This ensures they have the perfect bite and soak up the sauce beautifully later on.
Step 2: Prepare the Sauce and Vegetables
While the noodles are cooking, chop your veggies and whisk together the sauce ingredients in a bowl. This simple mix of hoisin, lime juice, rice vinegar, sriracha, soy sauce, garlic, and ginger is what really brings this Vegan Rice Noodles Stir Fry Recipe to life, marrying sweet, tangy, and spicy flavors in every bite.
Step 3: Sauté the Mushrooms
Heat your olive oil in a skillet over medium-high heat, then toss in the halved cremini mushrooms. Let them cook for about 4 to 5 minutes, stirring occasionally, until they soften and start to develop a beautiful golden color. This step adds a depth of flavor and a hearty texture that’s essential here.
Step 4: Add the Red Pepper and Snow Peas
Next, throw in the red pepper strips and snow peas. Keep the veggies moving in the pan as they cook for 2 to 3 minutes until they’re cooked yet retain a satisfying crunch. Their freshness adds layers of texture and nutrients to your stir fry.
Step 5: Combine with the Sauce
Pour the prepared sauce over the heated vegetables and give everything a good stir. Let it cook together for about one minute so the sauce thickens slightly and clings to every piece of veggie. This quick step seals in those big, bold flavors.
Step 6: Toss in the Noodles and Finish
Drain your rice noodles well and add them to the skillet, tossing to coat them thoroughly with the sauce and vegetables. Season with salt and pepper as needed, then garnish generously with sliced scallions for an extra punch of freshness before serving.
How to Serve Vegan Rice Noodles Stir Fry Recipe
Garnishes
Brighten up your bowl with fresh scallions, toasted sesame seeds, or a squeeze of lime juice right before serving. Adding crushed peanuts or chopped cilantro can also provide delightful contrasting textures and flavors.
Side Dishes
This stir fry pairs wonderfully with simple steamed greens like bok choy or broccoli for a wholesome meal. Additionally, a crisp Asian cucumber salad enhances the freshness and keeps the meal light and balanced.
Creative Ways to Present
For a fun twist, serve your Vegan Rice Noodles Stir Fry Recipe in edible lettuce cups or wrap it inside rice paper rolls for a unique handheld treat. You can even layer it over a bed of crunchy shredded cabbage to add an unexpected crunch factor.
Make Ahead and Storage
Storing Leftovers
Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. The noodles may continue to absorb the sauce, so keep a little extra soy sauce or broth handy to refresh the dish when reheating.
Freezing
Freezing this stir fry is not ideal because rice noodles tend to get mushy after thawing. It’s best enjoyed fresh, but if you must freeze, separate the noodles and the veggies/sauce, and freeze just the veggies and sauce portion for up to 1 month.
Reheating
Reheat your Vegan Rice Noodles Stir Fry Recipe gently in a skillet over medium heat, adding a splash of water or vegetable broth to loosen the sauce. Avoid microwaving if possible to preserve texture and flavor.
FAQs
Can I use other types of noodles in this Vegan Rice Noodles Stir Fry Recipe?
Absolutely! While rice noodles are traditional and have a great light texture, you can swap in soba, udon, or even thin spaghetti noodles depending on what you have on hand.
Is this recipe spicy?
The sriracha adds a mild kick, but you can adjust the heat level easily by adding more or less, or omitting it altogether if you prefer a milder dish.
Can I add tofu or other proteins to this stir fry?
Yes, cubed firm tofu, tempeh, or even cooked edamame make excellent additions to boost protein and keep the dish hearty and satisfying.
How do I get the noodles not to stick together?
Make sure to cook the noodles just until tender and rinse them under cold water afterward. Tossing them lightly with a bit of oil can also help prevent sticking.
What if I don’t have hoisin sauce?
You can substitute with a mixture of soy sauce, a little peanut butter, and a touch of sweetener like maple syrup or brown sugar to mimic the sweet-savory depth hoisin provides.
Final Thoughts
If you’re craving a flavorful, quick, and nourishing meal, you really can’t go wrong with this Vegan Rice Noodles Stir Fry Recipe. It’s one of those dishes that feels like a warm hug after a busy day, packed with fresh ingredients and balanced flavors that leave you completely satisfied. Give it a try soon — I’m sure it’ll become one of your favorite go-to dinners!
Print
Vegan Rice Noodles Stir Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
A vibrant and flavorful vegan rice noodle stir-fry featuring tender cremini mushrooms, crisp red peppers, and fresh snow peas tossed in a savory hoisin-sriracha sauce. This quick and easy dish is perfect for a wholesome weeknight meal, combining delightful textures with a balance of tangy, spicy, and umami flavors.
Ingredients
Rice Noodles
- 1/2 pound rice noodles
Vegetables
- 7 ounces small cremini mushrooms, halved
- 1 red pepper, cut into strips
- 7 ounces snow peas
- Scallions, to taste
Sauce
- 3 tablespoons hoisin sauce
- Juice of 1/2 lime
- 1 teaspoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 1/2 teaspoon fresh ginger, grated
Other
- 1 tablespoon olive oil
- Salt & pepper, to taste
Instructions
- Cook the Rice Noodles: Bring a pot of salted water to a boil and cook the rice noodles according to package directions until just tender. Drain and set aside.
- Prepare the Sauce: In a bowl, whisk together hoisin sauce, lime juice, rice vinegar, sriracha, soy sauce, minced garlic, and grated ginger until well combined.
- Sauté Mushrooms: Heat olive oil in a skillet over medium-high heat. Add halved cremini mushrooms and sauté, stirring occasionally, for 4-5 minutes until they start to brown and soften.
- Add Vegetables: Add the red pepper strips and snow peas to the skillet. Cook, stirring often, for 2-3 minutes until the vegetables are just tender yet still crisp.
- Add Sauce: Pour the prepared sauce into the skillet and cook for about one minute, allowing the flavors to meld and the sauce to slightly thicken.
- Combine and Serve: Toss the cooked rice noodles with the sautéed vegetables and sauce. Season with salt and pepper to taste, garnish with scallions, and serve immediately for best flavor and texture.
Notes
- For extra protein, consider adding tofu or tempeh.
- Adjust the amount of sriracha for desired spice level.
- Use tamari instead of soy sauce for a gluten-free option.
- Garnish with chopped peanuts or sesame seeds for added crunch.
- Ensure noodles are not overcooked to maintain their texture in the stir-fry.
