Vegetarian Rice Noodles Recipe

July 15, 2026

Vegetarian Rice Vermicelli Noodles is a simple and delicious stir-fry recipe made with rice vermicelli, vegetables, bean sprouts, chili peppers, ginger, garlic, soy sauce and vinegar. It’s a quick and healthy dish that can be prepared in less than 30 minutes. It’s perfect for busy days, for a quick lunch or dinner.

Vegetarian rice noodles

In the past, I often make rice noodle stir-fries. But recently I couldn’t find them in the supermarket, so I almost forgot about this dish. Finally on my last trip I found rice noodles on the shelves.

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Immediately I picked one and made my all time favorite vegetable and noodle stir fry and laksa using that. I made a batch of my own bean sprouts to make this stir fry.

About Vegetarian Rice Noodle Stir-Fry

Rice vermicelli is a popular ingredient in many Asian cuisines and requires very little cooking time. It is made from rice flour and naturally gluten-free.

The key to a perfect rice vermicelli stir-fry is to avoid overcooking the noodles. They should be soft but still have a slight bite so they don’t become sticky or mushy when sautéed.

For this vegetable stir-fry, the noodles are first soaked in hot water until soft and tender. Then it is mixed with fresh vegetables like onion, spring onions, ginger, garlic, carrot, bell pepper, broccoli, beans and soy sauce.

To add texture and protein, I included bean sprouts. But you can also replace it with tofu, paneer, mushrooms or even scrambled eggs.

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I make this rice vermicelli stir-fry whenever I want something simple, tasty and filling without spending too much time in the kitchen. This is one of the easy recipes that can be enjoyed on its own, without any accompaniments.

This easy noodle stir-fry is light, colorful, and packed with veggies, making them perfect for a quick lunch or dinner. Serve them hot and pair them with any Indochinese side dish like gobi 65, chili paneer or mushroom chili for added indulgence.

Ingredients

  • Rice vermicelli: Rice vermicelli are thin noodles that cook quickly and absorb flavors well.
  • Oil : Oil used for sautéing vegetables and noodles. Use neutral-flavored oils like vegetable, canola or sunflower oil.
  • Ginger, garlic, peppers: Use finely chopped ginger and garlic. Green chilies add a spicy flavor to the noodles. Adjust the amount according to your spice preferences.
  • Onion : Sliced ​​onion adds a slight crunch and mild sweetness to the noodles.
  • Vegetables : Carrot, broccoli, beans, pepper, bean sprouts are added. You can also use cabbage, mushrooms, tofu or paneer if you prefer.
  • Sauces and seasonings: I used soy sauce, vinegar, salt and sugar for seasoning.
  • New onion: The white part of the spring onion is added at the beginning and the green part is added at the end to finish.
  • Coriander leaves: Fresh cilantro leaves add a refreshing aroma and flavor. Garnish at the end for a fresh flavor.

Step by step photos

1) Take the rice noodles in a bowl, cover with boiling water and soak for 5 minutes to soften.

2) Pass the noodles through a colander and set aside.

3) Heat the oil in a wok until hot. Add ginger, garlic and green chilies.

4) Add the white part of the spring onions and fry them for a minute over high heat.

5) Now add all the vegetables, carrots, beans, bell pepper, broccoli and mix well.

6) Add salt and sugar. Cook on high for 3 to 5 minutes until the vegetables become slightly tender.

7) Add the soy sauce.

8) Add the vinegar.

9) Add the drained noodles.

10) Now add the bean sprouts and mix well over high heat for 2 minutes.

11) Finally add the coriander leaves and the green part of the spring onions. Mix well.

12) Serve hot.

Expert advice

  • Avoid over-soaking the noodles as they can become soggy and sticky.
  • Drain the noodles well before stir-frying to avoid soggy noodles.
  • Cook the vegetables over high heat for a few minutes to keep them crispy and crunchy.
  • Since soy sauce already contains salt, adjust the amount of salt accordingly.

Storage and service

Store leftover noodles in an airtight container. It keeps well in the refrigerator for up to 2 days.

Serve the rice vermicelli hot. Enjoy them on their own or pair them with chilli paneer, gobi manchurian, tofu chilli or any other Indochinese side dish of your choice for a satisfying meal.

FAQs

Q. Why did my rice vermicelli turn mushy?

This usually happens if the noodles are soaked too long or overcooked. Soak them only until soft and tender.

Q. Can I add other vegetables?

Absolutely ! You can add cabbage, tofu, paneer, mushrooms or any other vegetables you have at home.

Q. Can I make this recipe spicy?

Certainly. Add more green chilies or your favorite chili sauce to make it spicier.

Q. Can I add protein?

Yes, this recipe is very versatile. You can add tofu, paneer, scrambled eggs with mushrooms or cooked chicken to make your meal healthy and filling.

📖 Get the recipe

Vegetarian Rice Noodles Recipe (Vegetarian Rice Noodle Stir-Fry)

Vegetarian Rice Vermicelli Noodles is a simple and delicious stir-fry recipe made with rice vermicelli, vegetables, bean sprouts, chili peppers, ginger, garlic, soy sauce and vinegar. It’s a quick and healthy dish that can be prepared in less than 30 minutes. It’s perfect for busy days, for a quick lunch or dinner.

Preparation time 15 minutes

Cooking time 25 minutes

0 minutes

Total duration 40 minutes

Course Main course

Kitchen Indo-Chinese

Servings 2 servings

Calories 445 kilocalories

Ingredients

Aromatic (to saute first)

Nutrition

Nutrition Facts

Vegetarian Rice Noodles Recipe (Vegetarian Rice Noodle Stir-Fry)

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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