Creamy Rice Noodle Stir Fry
User Reviews
5
Creamy Rice Noodle Stir Fry
Description
This recipe starts by cooking rice noodles until just tender, then quickly sautéing aromatic ingredients like garlic, ginger, and sliced onion. Mushrooms add earthiness, while broccoli florets and asparagus pieces contribute crunch and color. The vegetables are briefly cooked to maintain some bite and vibrancy.
The dish is brought together with a tahini-based sauce made creamy with rice vinegar and lightly sweetened with agave syrup, seasoned with soy sauce and a pinch of salt. Water is added gradually to achieve a smooth sauce consistency that coats the noodles and vegetables.
The combination produces a lightly creamy stir fry with a balance of tang, sweetness, and umami. It can be served simply as a vegetarian entrée or paired with protein of choice. Additional garnishes like chopped cilantro or toasted sesame seeds add freshness and texture.
To preserve texture, avoid overcooking noodles by rinsing them with cold water after boiling and undercooking slightly if tossing in the sauce. Preparing all ingredients in advance helps ensure smooth cooking as the sauce and vegetables come together quickly in the pan.
Ingredients
- 1 package rice noodles of choice
- 1 small yellow onion sliced
- 3 garlic chopped, cloves
- 1- inch ginger peeled and chopped
- 4-5 crimini mushrooms sliced (optional, or button mushrooms
- 1 broccoli cut into florets, head of
- 1 asparagus cut into 1-inch pieces, bunch
Tahini Sauce
- ½ cup tahini
- 3 tablespoons rice vinegar or vinegar of choice
- 3 tablespoons agave syrup or sweetener of choice
- 3 tablespoons soy sauce tamari, or coconut aminos
- ¼ cup water or more as needed
- ½ teaspoon salt if necessary
- ¼ cup cilantro optional, freshly chopped
Instructions
- Set water to boil for rice noodles, and cook as directed, set aside.
- Cook onion, garlic, and ginger in a skillet on medium heat (with either a tablespoon of oil or water) for 3-4 minutes until lightly browning. Add mushrooms if using and cook for 3 minutes more. Add broccoli and asparagus and cover the pan for 1 minute.
- To skillet with veggies add tahini, vinegar, agave, and soy sauce and stir to coat veggies. Add water slowly until a creamy sauce consistency is achieved. Add salt to taste, hot sauce, a pinch of cayenne, or black pepper if desired. Add in chopped cilantro if using and stir.
- Serve over a bed of rice noodles, and/or toss to coat. Sprinkle with additional sesame seeds if desired. Enjoy.
Notes
- Avoid overcooking rice noodles; rinse with cold water after boiling to stop cooking.
- Undercook noodles by 1-2 minutes if tossing with sauce to finish cooking in the pan.
- Prepare all ingredients before cooking for a smooth, fast stir fry process.
- Use a nonstick skillet, especially for an oil-free version, to prevent sticking and burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 84g | 28% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1215mg | 51% |
| Potassium | 1028mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 1886IU | 38% |
| Vitamin C | 148mg | 164% |
| Calcium | 168mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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