Vegetarian Rice Noodles Recipe

Veg rice vermicelli noodles is a simple and delicious stir fry recipe made with rice vermicelli, vegetables, bean sprouts, chillies, ginger, garlic, soy sauce, and vinegar. This is a quick and wholesome dish that can be made in less than 30 minutes. It is perfect for busy days, a quick lunch or dinner option. 

Vegetarian Rice Noodles

I make rice noodles stir fry often in the past. But recently I couldn't find these at the supermarket so I almost forgot about this dish. Finally during my last trip I found rice noodles on the shelves.

Jump to:

• About Vegetarian Rice Noodles Stir Fry
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
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Immediately I picked one and made my all time favourite veggie and noodles stir fry and also laksa using this. I made up a batch of my very own bean sprouts to make this stir fry.

About Vegetarian Rice Noodles Stir Fry

Rice vermicelli noodles are a popular ingredient in many Asian cuisines and it requires very little cooking time. It is made from rice flour and naturally gluten free. 

The key to a perfect rice vermicelli stir fry is to avoid overcooking the noodles. They should be soft but still have a slight bite so they don't become sticky or mushy when stir-fried. 

For this vegetable stir fry, the noodles are first soaked in hot water until soft and tender. Then it is tossed into fresh vegetables like onion, spring onions, ginger, garlic, carrot, capsicum, broccoli, beans and soy sauce.

To add texture and protein, I've included bean sprouts. But you can also replace it with tofu, paneer, mushroom, or even scrambled eggs. 

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I make this rice vermicelli stir fry whenever I want something simple, tasty and filling without spending too much time in the kitchen. This is one of the easy recipes that can be enjoyed on its own without any side dish. 

This easy noodle stir fry is light, colorful and packed with vegetables which make them perfect for quick lunch or dinner. Serve them hot and pair them with any Indo-Chinese side dishes like gobi 65, chilli paneer or mushroom chilli for extra indulgence. 

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Ingredients

• Rice vermicelli : Rice vermicelli is a thin noodle that cooks quickly and absorbs the flavours well. 
• Oil : Oil used to stir fry the vegetables and noodles. Use any neutral flavoured oils like vegetable, canola or sunflower oil. 
• Ginger, Garlic, chillies : Use finely chopped ginger and garlic. Green chillies add a spicy flavour to the noodles. Adjust the quantity based on your spice preference. 
• Onion : Thinly sliced onion adds a slight crunch and mild sweetness to the noodles. 
• Vegetables : Carrot, broccoli, beans, capsicum, bean sprouts are added. You can also use cabbage, mushroom, tofu or paneer if preferred. 
• Sauces and Seasonings : I used soy sauce, vinegar, salt and sugar for seasoning.
• Spring onion : Spring onion white part is added in the beginining and green part is added in the end to finish.
• Coriander leaves : Fresh coriander leaves add a refreshing aroma and flavour. Garnish at the end for a fresh flavour. 

Step by Step Pictures

1)Take rice noodles in a bowl, cover with boiling water and let it soak for 5 mins to soften.

2)Strain the noodles through a colander and set aside.

3)Heat oil in a wok till smoking hot. Add in ginger, garlic and green chillies.

4)Add in spring onion white part and Fry them for a minute on high heat.

5)Now add in all the vegetables, carrot, beans, capsicum, broccoli and toss well.

6)Add in salt and sugar. Cook on high for 3 to 5 minutes until the vegetables turn slightly tender.

7)Add in soy sauce.

8)Add in vinegar.

9)Add in strained noodles.

10)Now add in bean sprouts and toss well on high heat for 2 minutes.

11)Finally add in coriander leaves and spring onion green part. Toss well.

12)Serve hot.

Expert Tips

• Avoid over soaking the noodles as they can become soft and sticky.
• Drain the noodles well before stir frying to avoid soggy noodles.
• Cook the vegetables on high heat for a few minutes so they stay crispy and crunchy. 
• Since soy sauce already contains salt, adjust the salt quantity accordingly. 

Storage and Serving

Store the leftover noodles in an airtight container. It stays well in the refrigerator for up to 2 days. 

Serve the rice vermicelli noodles hot. Enjoy them on its own or pair them with chilli paneer, gobi manchurian, tofu chilli or any Indo-Chinese side dish of your choice for a satisfying meal. 

FAQ 

Q. Why did my rice vermicelli become mushy ? 

This usually happens if the noodles are soaked for too long or overcooked. Soak them only until they are soft and tender.

Q. Can I add other vegetables ? 

Absolutely ! You can add cabbage, tofu, paneer, mushroom or any vegetables you have at home. 

Q. Can I make this recipe spicy ? 

Definitely. Add more green chillies or your favorite chilli sauce to make it spicier. 

Q. Can I add protein ? 

Yes, this recipe is highly versatile. You can add tofu, paneer, mushroom scrambled eggs or cooked chicken to make your meal healthy and filling.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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