This Vegan Rice Noodle Stir Fry is a quick and flavorful dinner made with rice noodles, crisp vegetables, and a savory stir fry sauce. It's an easy vegan rice noodle recipe that comes together in about 30 minutes and is perfect for weeknights.
Rice noodles cook quickly and absorb flavor well, making them perfect for stir fry dishes like this one.
They're tossed in a hoisin sesame stir fry sauce that adds savory, slightly sweet flavor with a hint of spice.
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Ingredients
This recipe uses simple ingredients that come together quickly for an easy stir fry.
Rice Noodles: Thin or wide rice noodles both work well. I like Lotus Foods or Thai Kitchen.
Hoisin Sauce: The main flavor base of the stir fry sauce. Hoisin is naturally thick, so no cornstarch is needed to thicken the sauce.
Soy Sauce: Use low-sodium soy sauce so the dish doesn't become too salty.
See recipe card for quantities.
How to Make This Recipe
Rice noodles are tossed in a hoisin stir fry sauce with crisp vegetables like snow peas, broccoli, and bell peppers for a quick, veggie-packed meal.
Step 1: In a small bowl, whisk together the stir fry sauce ingredients. Set aside.
Step 2: Add the olive oil to a large frying pan and sauté the onion over medium-high heat until soft and starting to brown, about 5 minutes.
Step 3: Add the carrots, green and red bell peppers, ginger, and garlic. Cook for an additional 2-3 minutes.
Step 4: Add the snow peas and broccoli to the pan and cook for another 2 minutes, until the vegetables are tender but still crisp.
Step 5: Add the cooked rice noodles and stir fry sauce. Toss to combine and cook for 1-2 minutes until the sauce thickens.
Step 6: Drizzle the toasted sesame oil over the top and give everything one last toss.
Substitutions & Variations
This stir fry is easy to customize with different noodles, vegetables, and plant-based proteins.
- Rice Noodles: Udon, soba, or ramen noodles can be used instead.
- Plant-Based Protein: Add soy and maple marinated baked tofu or this easy crispy air fryer tempeh. Store-bought vegan chicken or chickpeas also work well.
- Stir Fry Vegetables: Onion, bell peppers, snow peas, carrots, and broccoli work well, but mushrooms, baby corn, bok choy, green beans, or zucchini are great additions.
- To make it gluten-free, use tamari and a certified gluten-free hoisin sauce.
- Maple Syrup: Brown sugar or agave can be used instead.
- Sambal Oelek: Swap with sriracha or red chili flakes. Omit if you prefer no heat.
Tips & Tricks
Prep ingredients ahead: Stir fries cook quickly, so chop the vegetables and measure the sauce before you start cooking.
Use fresh or frozen veggies: Pre-cut or frozen stir-fry vegetables are great time-savers and work well in this recipe.
Cook the noodles properly: Prepare the rice noodles according to the package instructions, then rinse briefly with cold water to prevent sticking.
Don't overcook the vegetables: Cook over high heat just until the vegetables are tender but still crisp.
Storage
Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Reheating: Reheat in the microwave or on the stovetop until warmed through. If the noodles have absorbed the sauce, add a splash of soy sauce and a little hoisin to loosen it.
Frequently Asked Questions
Follow the package instructions and avoid boiling them too long. After draining, rinse briefly with cold water to stop the cooking.
Rice noodles can stick if they sit too long after cooking. Toss them in the sauce right away and add them to the stir fry shortly after cooking.
This usually happens if the vegetables release too much moisture and it doesn't get cooked off. Cook until browning and avoid overcrowding the pan so the vegetables stir fry instead of steaming.
More Vegan Dinner Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Rice Noodle Stir Fry
Ingredients
Stir Fry Sauce
- ¼ cup Hoisin Sauce
- 2 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Rice Vinegar
- 2 teaspoons Sambal Oelek or sriracha
- ½ - 1 tablespoon Maple Syrup optional, see note
Stir Fry
- 8 ounces Rice Noodles
- 1 tablespoon Olive Oil
- ½ medium Onion diced
- 1 large Carrots coined
- ½ medium Red Bell Pepper diced
- ½ medium Green Bell Pepper diced
- 1 tablespoon Minced Fresh Ginger
- 1-2 Garlic Cloves minced
- 1 cup Snow Peas
- 1 cup Broccoli Florets
- 1 teaspoon Toasted Sesame Oil finishing oil
- 2-3 tablespoons Green Onions for garnish
- Sesame Seeds for garnish
Instructions
- In a small bowl, whisk together the stir fry sauce ingredients. Set aside.
- Cook the rice noodles according to the package. Once cooked, rinse with cold water to prevent them from sticking. Set aside.
- Add the olive oil to a large frying pan and sauté the onion over medium-high heat until soft and starting to brown, about 5 minutes.
- Add the carrots, green and red bell peppers, ginger, and garlic. Cook for an additional 2-3 minutes.
- Add the snow peas and broccoli to the pan and cook for another 2 minutes, until the vegetables are tender but still crisp.
- Add in the cooked rice noodles and the stir fry sauce, toss to combine and cook for an additional 1-2 minutes until thickened.
- Drizzle the toasted sesame oil over the top and give everything one last toss. Garnish with sesame seeds and sliced green onions, and enjoy!
Notes
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