These vegan rice noodles are a healthy and flavorful stir fry with mushrooms, red peppers, snow peas, and a sweet and spicy sauce. Quick and easy!
It’s been a little while since I’ve made a vegan dinner recipe for the blog, but never fear… this rice noodle stir fry was worth the wait.
I took new photos of my chicken rice noodle stir fry, and that inspired me to make a vegan/vegetarian version as well. This one is quite different (it’s not just missing the chicken), and I love all the veggies and flavors in here.
The sauce isn’t too spicy, but it does have a little kick.
This vegetarian rice noodle stir fry is easy to make. You just boil the noodles, get the stir fry going while the noodles cook, and then drain the noodles and toss ’em with the rest of the stir fry.
You can soak rice noodles and then finish them in the stir fry, but since I don’t want to overcook the veggies, I just boil the noodles until they’re cooked. You can definitely soak the noodles if that’s what you’re used to doing/if you find that easier. I’ve made rice noodles both ways.
I’ve got a few suggestions for garnishing these bowls. I don’t think it makes or breaks the dish, but I did use a few of these in my photos. I’d definitely go with the scallions at least.
- Lime wedges
- Red pepper flakes
- Chopped peanuts
- Red pepper flakes
You could skip these or use ’em all. Add some red pepper flakes (or add more sriracha to the sauce) if you want this dish to be more spicy. Speaking of spicy, you may also like my chili garlic noodles – they’re also vegan. Another delicious vegetarian noodle dish on here is my 15 minute buttery garlic ginger noodles.
Give me a shout in the comments!
Vegan Rice Noodles
- 1/2 pound rice noodles
- 1 tablespoon olive oil
- 7 ounces small cremini mushrooms halved
- 1 red pepper cut into strips
- 7 ounces snow peas
- Salt & pepper to taste
- Scallions to taste
- 3 tablespoons hoisin sauce
- Juice of 1/2 lime
- 1 teaspoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1/2 teaspoon fresh ginger grated
Boil a pot of salted water for the rice noodles. Cook according to package directions until just tender.
Meanwhile, prep the other ingredients. Add the sauce ingredients to a bowl and whisk them together.
Add the olive oil to a skillet over medium-high heat. Once the oil's hot, add the mushrooms and sauté, stirring occasionally, for 4-5 minutes or until they start to take on color and soften a bit.
Add the red pepper and snow peas and cook, stirring often, for 2-3 minutes or until they're just tender.
Add the sauce and cook for about a minute.
Drain the rice noodles and toss with the rest of the stir fry. Season with salt & pepper if needed. Garnish with scallions and other suggestions (see blog post) if desired. Serve immediately.
- I used A Taste of Thai straight cut rice noodles. If your noodles are cooked before the rest of the dish is ready, I suggest tossing them with a bit of oil so they don't stick together as much.
- I keep my ginger in the freezer - it makes it much easier to grate. I use my handy Microplane to grate it.
- I only listed the scallions as garnish in the recipe, but in the blog post I have a few more options if you're interested.