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20-Minute Veggie Stir-Fry with Rice Noodles

A colorful and satisfying stir-fry loaded with veggies, tossed in a light soy-ginger sauce, and served over soft rice noodles — all ready in under 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Stir-Fry Time 15 minutes
Total Time 19 minutes
Servings: 2
Course: Dinner
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 100g rice noodles
  • 1 tbsp sesame or olive oil
  • 1 bell pepper (sliced)
  • 1 carrot (julienned)
  • 1 cup broccoli florets
  • 2 green onions (chopped)
  • 1 garlic clove (minced)
  • 1 tbsp low-sodium soy sauce
  • 1 tsp grated fresh ginger
  • Optional: sesame seeds, chili flakes

Equipment

  • Wok or skillet
  • pot

Method
 

  1. Cook rice noodles according to package instructions. Drain and set aside.
  2. Heat oil in a wok or large pan. Add garlic and ginger, sauté for 1 minute.
  3. Add bell pepper, carrot, and broccoli. Stir-fry for 5–6 minutes until tender-crisp.
  4. Add soy sauce and toss in the noodles. Stir well to coat.
  5. Garnish with green onions and optional sesame seeds or chili flakes.

Notes

Add tofu, shrimp, or grilled chicken for more protein.