We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This is my go-to quick meal! It always hits and is a great way to use up whatever veg you have in the fridge. Perfect for a busy day when you need something fast, flavorful, and satisfying.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak rice noodles in hot water per package instructions, then rinse with cold water. Set aside.
Mix all ingredients for the sauce together in a bowl.
Heat some oil in a pan and cook the vegetables until softened.
Add the rice noodles to the pan, followed by the sauce. Toss to combine and serve.
Feel free to use any vegetables you have on hand to make this dish your own.
If you like extra heat, increase the amount of chilli oil in the sauce.
Rinsing the noodles with cold water helps prevent them from sticking together.
Can I use other types of noodles?
Yes, you can substitute rice noodles with other types like egg noodles or soba noodles, but cooking times may vary.
Is this recipe gluten-free?
It can be gluten-free if you use gluten-free soy sauce and ensure all other ingredients are gluten-free.
Can I make this recipe vegan?
Yes, this recipe is already vegan as long as all your ingredients, including the sauces, are plant-based.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.
What can I serve with this dish?
You can serve it with a side of fresh salad or some crispy spring rolls for a complete meal.
Helping you find food freedom without the fear| Low FODMAP recipes, meal plans & community š©āš³ Co-founder @foddiesfoods MY COOKBOOK š
