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Creamy Rice Noodle Stir Fry
This Creamy Rice Noodle Stir Fry is an easy way to get your veggies in! Sautéed broccoli, mushrooms, and asparagus tossed in a creamy tahini stir fry sauce, then served over chewy rice noodles for a comforting, healthy meal. Have it ready to eat in just over 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 533 kcal
Course:
Lunch , Dinner
Cuisine:
Asian
Ingredients
- 1 package of rice noodles, of choice
- 1 small yellow onion, sliced
- 3 garlic cloves, chopped
- 1- inch ginger, peeled and chopped
- 4-5 crimini (or button) mushrooms, sliced (optional)
- 1 head of broccoli, cut into florets
- 1 bunch of asparagus, cut into 1-inch pieces
Tahini Sauce
- ½ cup of tahini
- 3 tablespoons of rice vinegar (or vinegar of choice)
- 3 tablespoons of agave syrup (or sweetener of choice)
- 3 tablespoons of soy sauce, tamari, or coconut aminos
- ¼ cup of water, or more as needed
- ½ teaspoon of salt, (if necessary)
- ¼ cup of freshly chopped cilantro, (optional)
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.
Cup of Yum
Notes
- Don't overcook the noodles! Rice noodles that have been boiled too long will be very mushy and lacking in texture. Be careful to drain the rice noodles as soon as they are ready and rinse them with cold water to stop the cooking, as needed. If you'd like to toss the noodles in the pan with the veggies and tahini cream sauce, undercook them by 1-2 minutes or until al dente. They will finish cooking directly in the pan.
- Have your vegetables and creamy tahini sauce chopped and measured in advance. This recipe is quick cooking and ingredients are added to the pan at a rather fast pace. Be prepared before starting to make this as easy and stress-free as possible!
- Use a nonstick skillet. This is especially important if you are choosing to make this recipe oil-free. This will ensure nothing sticks and your tahini sauce does not burn to the bottom of the skillet.
Nutrition Information
Calories
533kcal
(27%)
Carbohydrates
84g
(28%)
Protein
16g
(32%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
6g
Sodium
1215mg
(51%)
Potassium
1028mg
(29%)
Fiber
9g
(36%)
Sugar
17g
(34%)
Vitamin A
1886IU
(38%)
Vitamin C
148mg
(164%)
Calcium
168mg
(17%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533
% 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.