Asian Rice Noodle and Vegetable Stir Fry


Asian Rice Noodle and Vegetable Stir Fry

My friend, Kim, makes the most incredible Asian noodles ever. Actually, everything she makes is unbelievably good, but she seems to have a special way with noodles. {And spring rolls, egg rolls, and let’s not forget about her insanely delicious Pho…}

Someday I hope to find out what her secret is, but until then, I’m happy to have this Asian Rice Noodle and Vegetable Stir Fry.

It started as a way to use up some cooked rice noodles, sautéed cabbage, baby bok choy and other veg from previous recipes, and it turned out to be one of our favorite quick and easy “no-recipe recipes” to date.

This vegetable stir fry is perfectly delicious as a light, meatless meal just the way it is, or you can add shredded chicken, pork, shrimp or other seafood to make it a little hardier. You can also serve this as a side dish with your favorite grilled or roasted meats – I’ve included some easy and delicious ideas for main courses below!


Asian Rice Noodle and Vegetable Stir Fry
Prep time
Cook time
Total time
This Asian Rice Noodle and Vegetable Stir Fry recipe is perfect for a light, meatless meal or, you can add shredded chicken, pork, or seafood. It’s also delicious as a side dish for grilled or roasted meats, and the chilled leftovers are delicious for lunch the next day!
Recipe from:
Serves: 2 - 4
  • 2 tablespoons canola oil (or other light oil)
  • 1 heaping cup cabbage, very thinly sliced
  • ½ pound baby bok choy (15 – 18 heads)
  • 1 – 2 small carrots, peeled and thinly sliced
  • 1, 8-ounce can bamboo shoots, drained*
  • 1, 8-ounce can sliced water chestnuts, drained*
  • 2 teaspoons granulated garlic
  • 4 heaping cups cooked “rice stick” or “rice vermicelli” noodles
  • ¼ cup water* (see Cook’s Notes below)
  • 2 – 3 scallions, thinly sliced
  • 3 - 4 tablespoons aji-mirin (optional)
  1. In a wok or large pan, add the oil and heat over medium-high heat.
  2. Add cabbage, bok choy, carrots, bamboo shoots, water chestnuts, and granulated garlic, and stir fry for 4 – 6 minutes until the vegetables begin to soften.
  3. Then add the noodles, scallions and aji-mirin (if using), and stir well to combine with vegetables. Cook for an additional 3 – 4 minutes. If needed, add the liquid from cans of bamboo shoots and/or water chestnuts. If more water liquid is needed to soften the noodles, add 1 tablespoon of water at a time.
  4. To serve: Garnish with freshly chopped cilantro, slivered almonds, sesame seeds, etc., and enjoy as-is, or drizzle with Sweet Chili Sauce or Sweet Soy Sauce to serve. (More serving suggestions below!)
Cook's Notes:
*When reheating rice noodles, sometimes adding a little extra liquid helps soften the texture. Try using the liquid from the cans of bamboo shoots and/or water chestnuts if using them in the recipe. Otherwise, water, vegetable stock, or seafood stock works well.

*We don’t usually add “salt and pepper to taste” if we’re dressing this noodle dish with sauces at the table. If you do want to spice it up a bit, try adding a pinch or two of cracked red pepper flakes or ground white pepper. Sriracha sauce, sambal, sweet chili sauce, and oyster sauce also make great flavor accents.


If you’d like to know how this dish came about, check out this Spicy Red Chili Shrimp Sauté with Asian Veg and Rice Noodles recipe!

This Asian Rice Noodle and Vegetable Stir Fry recipe is really good just the way it is, but it would make a delicious accompaniment for:

  • Asian Garlic Chili Chicken (*Recipe coming soon!)
  • Teriyaki Pork Chops (*Recipe coming soon!)

Asian Rice Noodle and Vegetable Stir Fry recipe from

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