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This vegan rice noodle stir fry is quick, easy, and loaded with veggies and bold flavors. The sauce is infused with ginger, garlic, soy sauce, hoisin sauce, and sriracha!

Vegan Rice Noodles

Course Main Course
Cuisine Asian
Keyword vegan rice noodles, vegetarian rice noodle stir fry
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull


  • 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


  1. Boil a pot of salted water for the rice noodles. Cook according to package directions until just tender.

  2. Meanwhile, prep the other ingredients. Add the sauce ingredients to a bowl and whisk them together.

  3. 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.

  4. Add the red pepper and snow peas and cook, stirring often, for 2-3 minutes or until they're just tender. 

  5. Add the sauce and cook for about a minute. 

  6. 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. 

Recipe Notes

  • 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.