Ingredients

8 oz rice noodles (thin or wide, soak or cook according to package)

2 cups broccoli florets

2 medium carrots, thinly sliced

1 medium red bell pepper, sliced

1 cup snow peas

2 medium green onions, sliced

3 cloves garlic, minced

1 inch ginger root, grated

1/4 cup soy sauce (low sodium recommended)

1 tablespoon sesame oil

2 tablespoons honey

1 tablespoon rice vinegar

1/4 teaspoon red pepper flakes

1 cup tofu cubes, pan-fried (optional)

1/2 cup cashews or peanuts (optional)

Instructions

Step 1: Bring a large pot of water to a boil. Cook the rice noodles according to package instructions until tender, about 5 minutes. Drain well and toss with a drizzle of oil to prevent sticking.

Step 2: Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

Step 3: Add the sliced carrots, broccoli florets, red bell pepper, and snow peas to the wok. Stir-fry for about 4 minutes until the vegetables are crisp-tender.

Step 4: In a small bowl, whisk together the soy sauce, honey, rice vinegar, and red pepper flakes until the honey dissolves and the sauce is smooth.

Step 5: Return the cooked noodles and sauce to the wok. Toss everything together over medium heat until the noodles are well coated and the sauce is bubbling, about 1 minute.

Step 6: Remove from heat. Sprinkle the sliced green onions on top along with the pan-fried tofu cubes and cashews or peanuts if using. Serve hot straight from the wok.

Tips & Variations

For extra protein, try adding cooked chicken, shrimp, or edamame instead of tofu.

Use tamari or coconut aminos as a gluten-free alternative to soy sauce.

Add a squeeze of fresh lime juice before serving for a bright, zesty finish.

Feel free to swap in your favorite vegetables like snap peas, baby corn, or mushrooms.

Toast the nuts lightly in a dry pan beforehand to deepen their flavor.

FAQs

Can I use other types of noodles for this stir fry?

Yes, you can substitute rice noodles with egg noodles, udon, or even whole wheat pasta. Just adjust cooking times accordingly and be sure to rinse noodles after cooking to prevent sticking.

How can I make this dish vegan?

Simply replace honey with maple syrup or agave nectar, and ensure your soy sauce is vegan-friendly. The tofu and veggies already make this a great vegan option.