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Vegetable Stir-Fry with Rice Noodles & Peanut Sauce

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This super simple vegetable stir fry can be on the table in about 40 minutes. It’s amazingly peanuty and the rice noodles make it completely gluten-free.

rice noodle veggie stir fry on brown plate with chop sticks

If you’re looking for a plant-based dinner recipe that is light and healthy, look no further!

vegetable noodle stir fry on black plate with chopsticks

This rice noodle recipe is loaded with veggies like broccoli, mushrooms, bell peppers, and onions. And, the deliciously nutty peanut sauce takes it to a whole new level.

peanut sauce in jar with spoon with spring rolls in background

We love this vegetable noodle stir fry because it’s…

  • Wholesome
  • Nutty
  • Easy to make
  • Healthy
  • Versatile
  • Oil-free & gluten-free
  • Perfect for dinner or any meal
  • Delicious!

How to make this rice noodle stir fry recipe

Peanut Sauce

Begin by making the Peanut Sauce that only requires combining all of the ingredients in a bowl and whisking it together. You’ll find the ingredients and measurements in the recipe card at the bottom of this page.

I highly recommend making extra, because you’re going to love this stuff! It freezes well too.

If you would like to make this recipe without nuts, try one of my other Stir Fry Sauces that are also delicious.

peanut sauce in bowl with whisk on white background

Used as a sauce over noodles, dipping sauce with wraps, or as a salad dressing, this simple creamy peanut sauce can be made low-fat by using PB2 or with natural peanut butter.

Rice noodles

Next, put the rice noodles on to cook using the package instructions. Rice noodles are gluten-free and cook pretty quickly in about 10 minutes.

Once they are done, remove from heat, pour them into a colander to remove the water, and rinse under cold water for about a minute.

rice noodles draining in white colander

Stir fry

While the noodles are cooking is a good time to dice up all of the veggies. This vegetable noodle stir fry is very versatile, so you can use any veggies you like. Some great options are:

  • broccoli
  • green onions
  • carrots
  • celery
  • baby corn
  • bok choy
  • water chestnuts
  • tofu
  • anything else you can think of
diced vegetables on brown cutting board

I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.

If you are planning to use tofu in this stir fry, make sure to buy the firm or extra firm variations.

Begin by draining and pressing the water from the tofu. I like to freeze mine ahead of time because it makes it even firmer.

Two options for draining and pressing tofu

° Traditional way – Slit the package and drain excess water over a sink. Next, place the tofu block in a tofu press if you have one.

°Homemade press way – Place tofu on an absorbent surface such as layered paper towels or a dishtowel. Use another dish towel or paper towels to place on top of the block and top with a heavy plate or cast iron pan. Continue to drain under pressure for approximately 30 minutes.

In a large wok or pan, add a little veggie broth or water to begin the stir fry for the vegetables. Add the mushrooms and broccoli. If you are using yellow onions (or any onion other than green onions), they can be added now as well.

Allow them to cook for about 5-minutes on medium-high heat until the broccoli is bright green, and then add the other veggies and cook another 10-minutes or so. Add more veggie broth or water as needed to prevent sticking.

I like my vegetables to be cooked but still a little crisp.

stir fried veggies in stainless wok with spoon

When they are done, add the cooked and drained rice noodles and the tofu and pour the peanut sauce on top. Stir well and turn the heat off immediately.

I like to reserve a little of the peanut sauce to pour over the top on our plates before we eat.

vegetable noodle stir fry on black plate with chopsticks and orange napkin

Serve and enjoy! Great side dishes include edamame or my Garden Spring Rolls.

Tips for making this rice noodle stir fry

Make sure not to overcook the rice noodles. They can become mushy if cooked too long.

Once the noodles are cooked, it’s very important to drain them and rinse under cold water to stop the cooking process. Don’t skip this step.

I love to make extra peanut sauce for these noodles to pour over the top before serving and for using as a dipping sauce with spring rolls.

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rice noodle veggie stir fry on brown plate with chop sticks

Vegetable Stir-Fry with Rice Noodles

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This super simple vegetable stir fry can be on the table in about 40 minutes. It's amazingly peanuty and the rice noodles make it completely gluten-free.

Ingredients

  • 8 oz medium rice noodles
  • 1 cup broccoli florets
  • 3/4 cup red bell pepper, sliced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1/2 cup green onions, sliced
  • 1/2 cup baby corn
  • 1/2 cup water chestnuts, sliced
  • 12 oz firm or extra firm tofu, drained, pressed, and diced
  • salt to taste

Peanut Sauce

  • 2 Tbsp Bragg's liquid aminos, or soy sauce
  • 1 Tbsp rice vinegar, or red wine vinegar
  • 1 tsp minced garlic, (I use the kind in jar)
  • 3 Tbsp natural peanut butter, or 6 Tbsp PB2 + 3 Tbsp water
  • 1/4 cup almond milk, more if needed to thin
  • 1/2 Tbsp maple syrup (optional)
  • 1 tsp 1 tsp Thai chili paste, or 1/4 tsp Sriracha, or 1/4 tsp Sriracha

Instructions

    1. Begin by making the Peanut Sauce using the ingredients above and instructions below. If you would like to make this recipe without nuts, try one of my other Stir Fry Sauces that are also delicious.
    2. Next, put the rice noodles on to cook using the package instructions. Rice noodles are gluten-free and cook pretty quickly in about 10 minutes.
    3. Once they are done, remove from heat, pour them into a colander to remove the water, and rinse under cold water for about a minute.
    4. While the noodles are cooking is a good time to dice up all of the veggies. You'll find lots of other veggie options in the article above.
    5. If using tofu, drain and press the water from the firm tofu.
    6. In a large wok or pan, add a little veggie broth or water to begin the stir fry for the vegetables. Add the mushrooms and broccoli. If you are using yellow onions (or any onion other than green onions), they can be added now as well.
    7. Allow them to cook for about 5-minutes on medium-high heat until the broccoli is bright green, and then add the other veggies and cook another 10-minutes or so. Add more veggie broth or water as needed to prevent sticking. I like my vegetables to be cooked but still a little crisp.
    8. When they are done, add the cooked and drained rice noodles and the tofu and pour the peanut sauce on top. Stir well and turn the heat off immediately.
    9. I like to reserve a little of the peanut sauce to pour over the top on our plates before we eat.


Peanut Sauce

  1. Begin by deciding if you want to use natural peanut butter, which is just crushed peanuts without any additives, or a defatted powder called PB2. If using PB2 powder, reconstitute according to package instructions.
  2. I personally usually use natural peanut butter, but this spring roll sauce is terrific either way.
  3. Combine all the sauce ingredients in a bowl and whisk together until smooth.
  4. If needed, heat mixture in the microwave for 30 seconds to allow for easier blending. If it needs to be thinned a bit, just add a little more almond milk.
  5. Set to the side while you make the stir fry.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 4 servings
Amount Per Serving: Calories: 350Total Fat: 8gCarbohydrates: 60.2gFiber: 3.8gSugar: 33gProtein: 11g

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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