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Vegetable Stir-Fry with Rice Noodles & Peanut Sauce

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 them 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

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.

Other great Asian recipes

This post may contain affiliate links. Read my full disclosure here.

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

Thursday 22nd of July 2021

This was really good! I used different veggies and tempeh instead of tofu but it's the sauce that made the whole thing so delicious. I squeezed half a lemon over the dish when it was done. I'll be making this many times in the future.

Terri Edwards

Friday 23rd of July 2021

Hi Amna- Yay! Glad that you liked it, and I agree that the peanut sauce is what makes this one. :)

Alayna

Thursday 25th of March 2021

Do you cook the tofu with the vegetables? I'm not seeing exactly what you do with the tofu after draining it.

Terri Edwards

Thursday 25th of March 2021

Hi Alayna- So sorry I forgot to include when to add the tofu. It should be added at the same time the cooked noodles and sauce are added to the pan. Tofu doesn't need to cook, only heat up, so this is the best time to add it. Hope you enjoy the recipe.

Susan

Wednesday 22nd of July 2020

When is the tofu added? Is it pressed,,or precooked? There's no mention of it in the method of the recipe Thanks!

Terri Edwards

Wednesday 22nd of July 2020

Hi Susan- Thanks for bringing this to my attention. I've added the information to the recipe now. You'll want to use firm or extra firm tofu that has been drained, pressed, and diced. I've included pressing instructions in the article. Hope this helps!

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