Vegetarian Rice Noodles with Seasonal Vegetables

Savor the vibrant flavors of this Vegetarian Rice Noodles with Seasonal Vegetables recipe, a quick and wholesome meal packed with colorful, nutrient-rich ingredients. This 35-minute dish features tender rice noodles tossed with a crisp medley of carrots, zucchini, red bell peppers, and broccoli, all lightly stir-fried in an aromatic blend of garlic, ginger, soy sauce, and vegetarian oyster sauce. A drizzle of sesame oil adds a nutty undertone, while fresh lime juice brightens every bite. Perfect for weeknight dinners or meal prepping, this dish is easily customized with optional garnishes like cilantro and crushed peanuts for added texture and flavor. Whether you're seeking a healthy noodle stir-fry or an easy vegetarian dinner, this recipe delivers light, satisfying goodness in every forkful.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 1 medium Carrot
• 1 medium Zucchini
• 1 medium Red bell pepper
• 1 cup Broccoli florets
• 3 cloves Garlic
• 1 inch piece Ginger
• 3 tablespoons Soy sauce
• 2 tablespoons Oyster sauce (vegetarian)
• 1 tablespoon Sesame oil
• 1 tablespoon Vegetable oil
• 1 medium Lime
• 2 stalks Green onions
• 2 tablespoons Cilantro (optional)
• 2 tablespoons Crushed peanuts (optional)

Directions

Step 1

Prepare the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.

Step 2

Peel and julienne the carrot, and thinly slice the zucchini and red bell pepper. Chop the broccoli florets into bite-sized pieces.

Step 3

Mince the garlic and grate the ginger.

Step 4

In a small bowl, mix the soy sauce, vegetarian oyster sauce, sesame oil, and the juice of half a lime. Set aside.

Step 5

Heat the vegetable oil in a large wok or frying pan over medium-high heat.

Step 6

Add the garlic and ginger to the pan, cooking for 30 seconds until fragrant.

Step 7

Add the carrot, zucchini, red bell pepper, and broccoli to the pan. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.

Step 8

Add the cooked rice noodles to the pan and pour in the sauce mixture. Toss everything together to evenly coat the noodles and vegetables.

Step 9

Cook for 2-3 minutes, stirring frequently, until the noodles are heated through and the sauce has slightly thickened.

Step 10

Remove from heat and garnish with sliced green onions, chopped cilantro, and crushed peanuts, if desired.

Step 11

Serve immediately with lime wedges on the side for an extra tangy kick.

Nutrition Facts

Serving size	(906.2g)

Amount per serving	% Daily Value*
Calories	778.3

Total Fat 36.0g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 14.6g
Cholesterol 0mg	0%
Sodium 5107.2mg	0%
Total Carbohydrate 102.4g	0%
Dietary Fiber 14.6g	0%
Total Sugars 26.7g
Protein 20.5g	0%

Vitamin D 0IU	0%
Calcium 195.0mg	0%
Iron 4.8mg	0%
Potassium 1358.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 10.1%

Carbs: 50.2%