Vegan Rice Noodles
A quick, colorful vegan stir-fry with rice noodles, mushrooms, peppers, and a tangy-sweet sauce.
Servings: 4 servings
Ingredients
- 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 to taste
- black pepper to taste
- scallions to taste, for garnish
- 3 tablespoons hoisin sauce
- 1/2 lime juiced
- 1 teaspoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1/2 teaspoon fresh ginger grated
Instructions
- Bring a large pot of salted water to a boil and cook the rice noodles according to package instructions until just tender; drain and set aside.
- While the noodles cook, whisk together hoisin sauce, lime juice, rice vinegar, sriracha, soy sauce, minced garlic, and grated ginger in a bowl until smooth.
- Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add the halved cremini mushrooms and sauté, stirring occasionally, for 4–5 minutes until they begin to brown and soften.
- Add the red pepper strips and snow peas; cook, stirring often, for 2–3 minutes until the vegetables are just tender-crisp.
- Pour the prepared sauce into the skillet and cook, stirring, for about 1 minute to warm and coat the vegetables.
- Toss the drained rice noodles into the skillet with the vegetables and sauce until everything is evenly combined; season with salt and pepper to taste.
- Transfer to plates, garnish with chopped scallions, and serve immediately.
Equipment
- Large Pot
- Skillet or Wok
- Knife
- Cutting Board
- Mixing Bowl
- whisk or fork
- Colander
Notes
- Use straight-cut rice noodles like A Taste of Thai for best texture.
- Toss cooked noodles with a little oil if they finish before the stir-fry to prevent sticking.
- Freezing ginger makes it easier to grate.
- A Microplane grater works well for fresh ginger.
- Scallions are listed as a garnish but can be used in other ways per the blog post.