Easy Homemade Stir-Fried Rice Noodles with Vegetables Recipe
This rice noodle stir-fry is a great way to enjoy a flavorful, veggie-packed meal that’s ready in under 30 minutes. Whether it’s a busy weeknight or a casual family dinner, this dish is a delicious weeknight meal everyone will love. Plus, it’s a fantastic way to incorporate vegetables into your diet without sacrificing flavor.
Ingredients
- 3/4 cup chopped carrots
- 1.5 cups chopped zucchini
- 2 celery stalks
- 1/2 onion
- 2 garlic cloves
- 2 pounds thin steak
- 1 tsp salt
- 1/4 cup soy sauce
- 3 bunches of rice noodles
- 1/4 tsp black pepper
- 3 cups finely chopped cabbage
- 1/2 cup water
- neutral oil or sesame oil
- 1 tbsp vegetable oil
Instructions
- In a large skillet or wok, add carrots and water. Cook over medium-high heat until the carrots are 3/4 cooked.
- Push the carrots to one side and add a little oil to the center. Sauté the garlic and onion until fragrant.
- Toss in the celery, zucchini, half the salt, and soy sauce. Stir fry for a couple of minutes. Add more oil if needed, but I try to keep it light!
- In another skillet, cook the steak over medium heat. Season with the remaining salt and black pepper. Once cooked, add the cabbage gradually, allowing it to soften and absorb the beef’s flavor.
- Bring a large pot of hot water to a boil and add the rice noodles. Cook according to package instructions, usually about 5-7 minutes, until al dente. Drain and rinse with cold water to remove excess starch.
- In a big pot, combine the cooked vegetables, beef, and noodles. Add extra soy sauce and adjust salt to taste. Toss everything together until well coated.
Video
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