Stir-Fry Rice Noodles

The spicy vegan Stir-Fry Rice Noodles Recipe is fast, intense, and very flavorful. It is ideal whenever you are short on time or when you feel like having some Asian-flavored soul food. Spicy vegan Stir-Fry Rice Noodles Recipe combines the chewy noodles and spicy sauce, and crispy vegetables with savory umami flavor. It is naturally dairy, meatless & can be customized. You may have it spicy or mild. This meal is easy, quick & a pan dinner. It is healthier than takeout, inexpensive, and more natural. Include your top veggies or your preferred plant protein such as tofu or tempeh. Serve hot and it is a healthy, warm, and filling lunch that even a non-vegan can enjoy.

STATS:

• Diet: Vegan, Dairy-Free
• Course: Main Dish
• Cuisine: Asian-Inspired
• Time for prep: 10 to 15 minutes
• Cooking time: 10 minutes
• Working time (total): 20 to 25 minutes
• Size/serving: 1 plate or bowl
• Total yield: 3 to 4 servings
• Level of difficulty: Easy
• Mode of cooking: Stovetop

EQUIPMENT:

• Large non-stick skillet/wok
• Medium pot (for noodles)
• Tongs/spatula
• Knife
• Cutting board
• Mixing bowl
• Measuring spoons & cups

INGREDIENTS:

• 8 ounces of broad rice noodles
• One tablespoon of sesame oil, or any other neutral oil
• Half a cup of chili pepper slices, of any color A half-cup of finely sliced carrots
• 1/2 cup diced green onion
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger.
• 1/4 cup soy sauce or tamari.
• 1 tablespoon rice vinegar.
• One tablespoon of chile garlic sauce, adjusted to taste
• 1/2 teaspoon of red pepper flakes (optional)
• A half-cup of bean sprouts (optional)
• 1 tablespoon of sesame seeds that are edible (optional)One teaspoon of agave nectar or brown sugar.
• To garnish, use fresh cilantro or lime wedges.

INGREDIENT NOTES:

Rice noodles:

• Wide rice noodles or medium rice noodles can be used. Bring to a boil & Cook following the package commands, then wash with icy water.

Vegetables:

• Bell peppers, carrots & green onions bring color & texture. Add mushroom or broccoli/ snap peas as you wish.

Garlic & ginger:

• Fresh to get the flavor. These warm & deepen.

Soy sauce or tamari:

• Tamari is an awesome gluten-free alternative. Use semi-salt with low sodium where possible.

Chili garlic sauce:

• Gives zest and spiciness. Add to your taste of spice.

Maple syrup:

• Thrills the senses with spices and adds a note of sweetness.

Bean sprouts & sesame seeds:

• You can add these but they provide crunch and some texture.

Cilantro and lime:

• Fresh toppings help the dish and its final product pop.

INSTRUCTIONS:

1. Cook the rice noodles as directed on the packet.
2. Eliminate and wash with cool water.
3. Set aside. In a bowl, combine the rice vinegar, red pepper flakes, maple syrup, chili garlic sauce, and soy sauce.
4. Set aside.
5. Heat the sesame oil at low heat in a large pan or wok.
6. Combine the spices ginger, garlic, and green onion. Sauté for one to two minutes.
7. Add the bell peppers and carrots. For 3 to 4 minutes, cook until barely tender.
8. Add the cooked noodles to the skillet. Add the sauce onto the noodles.
9. Toss carefully to evenly coat the noodles & vegetables.
10. Needs 2 to 3 minutes for more cooking, till completely heated.
11. If using, stir in the bean sprouts.
12. Remove from heat. Garnish with sesame seeds, cilantro, & lime wedges.
13. Serve immediately and enjoy when hot.

TIPS:

• The noodles should remain firm and not overcooked.
• When boiling noodles, run cold of boiling water to prevent sticking.
• Toss in some tofu or tempeh to get additional protein.
• Vary the chili garlic sauce to taste depending on whether you wish to have mild or extra spicy.
• Place high heat on your wok burner, and stir-fry briskly to retain the crispiness of the veggies.Increase the
• sauce by two times in case you prefer it saucy.
• It makes good leftovers the following day, and all you have to do is reheat it in a pan adding a little water.

STORAGE INFORMATION:

FRIDGE:

• Keep on-hand food for the next 3 to 4 days in sealed bag. To make the noodles pliable, warm up in a pan with a some water.

FREEZER:

• Not advised. Thawing rice noodles might cause them to shatter and lose their texture.

FAQs:

Can I substitute other noodles?

• Yes. Instead of being gluten-free, udon, soba, or ramen noodles will do.

Is it gluten-free?

• Use tamari and gourmet gluten-free rice noodles to make it gluten-free.

Which protein can I put in?

• This stir-fry can be served with crispy tofu, baked tempeh or seitan.

Must I arrive in advance?

• Yes. Freeze noodles and sauce separately and they are ready to cook by stir-frying when you want to eat.

Instead of putting sugar or maple syrup, can I omit this?

• Yes. The dip will be somewhat more savory (though preserved), and yet rich-tasting. An alternative sugar-free option can also be of use.

Can I do it without oil?

• Yes. Stir-fry with a some water or vegetarian broth and no oil.

NUTRITIONAL INFORMATION:

Calories: 290
Carbs: 45g
Iron: 2.2mg
Total carbs: 45g
Vitamin A: 1200 IU
Fiber: 3g
Calcium: 35mg
Protein: 6g
Sodium: 550mg
Potassium: 280mg
Serving size: 1 bowl
Serving: 4