Rice Noodle Veggie Stir-Fry

Name: Rice Noodle Veggie Stir-Fry
Total time: 17 min
Yield: 2 servings
Ingredients: 200 g, wide Rice noodles; 1, sliced Bell pepper; 1, julienned Carrot; 150 g, shredded Cabbage; 1/2, juiced Lime; 2 cloves, minced Garlic; 2, sliced Scallions; 2 tbsp Soy sauce

17 mineasy2 servingsveganvegetarianunder-20-min

Ingredients

Rice noodles200 g, wideOn hand
Bell pepper1, slicedOn hand
Carrot1, juliennedOn hand
Cabbage150 g, shreddedOn hand
Lime1/2, juicedOn hand
Garlic2 cloves, mincedoptional
Scallions2, slicedoptional
Soy sauce2 tbspoptional

Missing badges reflect your pantry on the home page. Staples (salt, oil, flour…) count as on hand by default.

Steps

1
Soak the rice noodles in hot water until bendable.
8 min
2
Drain the noodles well.
1 min
3
Stir-fry the carrot, bell pepper, and cabbage in vegetable oil.
3 min
4
Add the garlic and fry until fragrant.
1 min
5
Add the noodles, soy sauce, and lime juice.
1 min
6
Toss over high heat until well combined.
2 min
7
Finish with the scallions.
1 min

Cook’s note. Rice noodles turn gluey if overworked; toss them just long enough to coat.

Rice Noodle Veggie Stir-Fry

Ingredients

Steps

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