Asian Rice Noodle Vegetable Stir Fry

Asian Rice Noodle and Vegetable Stir Fry

My Asian Rice Noodle and Vegetable Stir Fry is wonderfully fresh and light. The dish is “scented” with Asian flavors versus having a heavy sauce, so – if you wish – it can be seasoned or sauced in a variety of ways to fulfill your cravings. Taste it just the way it is first… It’s so simple and allows the vegetables shine, and it’s great to make any time of year!

This recipe was first posted 12/07/17. Updated 01/21/23.

About this Asian Rice Noodle and Vegetable Stir Fry recipe

The best recipes come from good times shared with good people, and this recipe definitely fits that bill. It’s inspired by my talented friend, Kim. She makes the most incredible Vietnamese food – all of which is wonderfully flavorful and inspired by her family’s traditional recipes.

This Asian Rice Noodle and Vegetable Stir Fry is my version of a dish that Kim made for a group of friends several years ago. Someday I hope to learn more of her recipes, but until then, I have this to share and enjoy.

Although this dish came about as a way to use up some cooked rice noodles, fresh cabbage and baby bok choy on-hand, it became a favorite quick and easy “no-recipe recipe”.

Make this Asian Rice Noodle Vegetable Stir Fry!

What You’ll Need

• A wok or large skillet
• Canola or Vegetable oil (or other light oil)
• Cabbage: Green, Savoy or Napa – or other favorite variety
• Baby bok choy
• Carrots
• Canned bamboo shoots (optional)
• Canned water chestnuts (optional)
• Fresh garlic
• Cooked “rice stick” or “rice vermicelli” noodles – cooked according to package directions
• Low Sodium Soy sauce, or Tamari or Liquid Aminos
• Aji-mirin, or similar sweet Asian sauce (See notes below about sauces and replacements)
• Fresh scallions
• Garnishes and Toppings (See more below)

Other Vegetables to Use in this Vegetable Stir Fry

Traditionally, the vegetables in this kind of dish are finely chopped or julienned because the noodles are so fine. My friend, Kim prepares her noodles with just delicately sliced cabbage, carrots, and green onions – and it’s wonderful! Since we often enjoy this Asian Rice Noodle Vegetable Stir Fry for a light lunch or dinner, I like to add more veggies to make it a little heartier.

You can make this as simple or hearty as you want using whatever vegetables you like!

• Pea Pods
• Daikon Radish
• Green Beans
• Bell Peppers
• Zucchini
• Broccoli
• Cauliflower
• Onions or Shallots
• Spinach and other greens
• Asparagus
• Mushrooms
• Frozen Stir-Fry Vegetables

Other Ingredients You Can Use in this Recipe

Aji-Mirin is a type of rice wine that has a higher sugar content. It’s readily available at most grocery stores, and it’s something I keep on hand for a variety of uses. If you don’t have Aji-Mirin, you can use a mixture of rice wine (or one of the vinegars noted below) with brown sugar in a ratio of 3:1.

• Rice Wine Vinegar or other mild vinegars such as white wine vinegar, sherry vinegar, champagne vinegar (with a little sugar or sweetener added to balance out the vinegar flavor).
• Dry Sherry, Shaoxing Wine, or Japanese Sake Rice Wine
• Fresh Lime Juice + Zest for brighter flavor
• Oyster Sauce (thinned with a little water so it combines easily with the noodles)
• Sweet Chili Sauce or Sweet Soy Sauce make great “finishing sauces” for these noodles.
• If you have a favorite sweet or savory sauce brand or homemade recipe, use it!

Serving this Asian Rice Noodle and Vegetable Stir Fry

Noodles love garnishes! Top your dish with:

• Extra Scallions (the bright green parts, thinly sliced at an angle)
• Fresh Mung Bean Sprouts
• Freshly Chopped Herbs, such as Cilantro, Thai basil or Sweet Basil, Chives, etc.
• Slivered Almonds
• Chopped Peanuts
• Sesame Seeds (black and/or white)
• Low Sodium Soy Sauce
• Aji-Mirin
• Sweet Chili Sauce
• Sweet Soy Sauce
• Oyster Sauce
• Sriracha
• Sambal
• Chili Oil
• Chili Flakes or Crushed Red Pepper

I always serve extra Soy Sauce and Aji-Mirin at the table for anyone who wants to add more to their noodles. Spicy and umami-filled sauces drizzled over the noodles add delicious layers of flavor too.

A Light Main or The Perfect Side Dish

While this stir fry is a perfectly delicious meatless meal just the way it is, you can also add shredded chicken, pork, shrimp, or other seafood. The options really are endless! This Asian Rice Noodle and Vegetable Stir Fry also makes a fabulous side dish. Serve it with your favorite grilled or roasted meats, or one of the main dishes linked below.

Enjoy!

5 from 1 vote

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Asian Rice Noodle and Vegetable Stir Fry

This Asian Rice Noodle and Vegetable Stir Fry recipe is perfect for a light, meatless meal any time of year. Or, add shredded chicken, pork, shrimp or other seafood. It’s also delicious as a side dish for grilled or roasted meats.

Cuisine Asian Flavors, Vegetarian

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2 - 4

Author Michele Phillips, BaconFatte.com

Ingredients

• 2 Tbsp. vegetable oil - or other light oil
• 2 cups green cabbage (any variety), thinly sliced
• 1/4 - 1/2 pound baby bok choy (10 – 18 heads), cleaned and trimmed
• 1 - 2 small carrots, peeled and shredded or finely julienned
• 1, 8 oz. can bamboo shoots, drained and liquid reserved (optional)
• 1, 8 oz. can sliced water chestnuts, drained and liquid reserved (optional)
• 2 cloves garlic, pressed or very finely chopped
• 4 heaping cups cooked “rice stick” or “rice vermicelli” noodles (about 8 ounces, dry)
• 5 - 6 scallions, white and green parts thinly sliced (reserve some greens for garnish)
• 2 - 4 Tbsp. low sodium soy sauce + more to taste
• 2 - 4 Tbsp. aji-mirin + more to taste

Instructions

1. Cook the rice noodles according to the directions on the package. Some brands don't offer directions, but all you need to do is bring a pot of water to boil, then soak the noodles in the boiling water for a few minutes, and stir, just until tender. Pour the cooked noodles into a strainer, and rinse thoroughly with cold water while stirring. Allow noodles to drain, then place them back in the pot. Add 2 Tbsp. soy sauce and toss noodles well. Cover until ready to add them to the vegetables.

2. Heat a wok or large pan over medium-high heat, and add the oil.

3. Add cabbage, bok choy, carrots, bamboo shoots and water chestnuts (if using), and garlic. Stir fry for 4 – 6 minutes just until the vegetables begin to soften.

4. Then add the cooked noodles, scallions, more soy sauce + aji-mirin to taste. Stir well to combine sauces.

5. Cook for an additional 3 – 4 minutes. If needed, add the liquid from cans of bamboo shoots and/or water chestnuts (or water) - a tablespoon or two at a time - to loosen the noodles.

6. To serve: Garnish, if you wish, 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 above!

Recipe 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.

This recipe was inspired by my Spicy Red Chili Shrimp Sauté with Asian Veg and Rice Noodles recipe!

While this Asian Rice Noodle and Vegetable Stir Fry recipe is really good as a light, meatless meal, it also makes a delicious accompaniment for:

• Salmon with Lemons and Scallions

• Grilled Fish with Sweet Roasted Red Pepper Sauce

• Grilled Honey Soy Pork Chops

• Sweet & Spicy Pineapple Chili Chicken 

Making this Asian Rice Noodle & Vegetable Stir Fry?

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