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- 250g rice noodles - 1 tablespoon sesame oil - 1 red bell pepper, julienned - 1 yellow bell pepper, julienned - 1 cup broccoli florets - 1 medium carrot, thinly sliced - 1 zucchini, spiralized or julienned - 1 cup snap peas - 3 green onions, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 3 tablespoons soy sauce - 1 tablespoon honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon chili flakes (optional) - Sesame seeds for garnish - Lime wedges for garnish This vibrant mix of rice noodles and fresh veggies makes the stir fry so colorful. Each ingredient adds a unique crunch and flavor. You can always play with the veggies based on what you have or what you like. For the sauce, I love using soy sauce and honey. It brings a nice balance of salt and sweetness. If you want to spice it up, just add the chili flakes. This recipe is all about fun and creativity, so feel free to customize! For the complete preparation details, check the Full Recipe. First, cook the rice noodles. Follow the package instructions for timing. I usually boil them until tender. After cooking, drain them well. Place them in a bowl and set aside to cool. This helps keep them from sticking together. Next, heat the sesame oil in a large wok. Turn the heat to medium-high until the oil shimmers. Add the minced garlic and grated ginger. Sauté for about 30 seconds. You want to smell their aroma but avoid burning them. Then, toss in the sliced carrots and both bell peppers. Stir-fry these veggies for 2-3 minutes. Look for bright colors and slight softness. Now, add the broccoli florets and snap peas. Keep stir-frying for another 2-3 minutes. You want them to stay crunchy and colorful. Gently fold in the spiralized or julienned zucchini and the cooked rice noodles. This step mixes everything well. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and chili flakes, if you like heat. Pour this sauce over the noodles and veggies. Carefully toss everything together with tongs or a spatula. Cook for another 1-2 minutes until it’s heated through. Finally, stir in the chopped green onions. Now, scoop the colorful stir fry onto serving plates. Finish with a sprinkle of sesame seeds for a lovely touch. Enjoy your vibrant meal! For the full recipe, check the details above. Stir-frying vegetables is quick and fun. Use high heat to seal in flavors. A wok is best for this. It spreads heat evenly and lets food cook fast. Start with harder veggies like carrots and bell peppers. They need more time to cook. Add softer veggies like zucchini and snap peas later. This keeps them crunchy and bright. To maintain that crunch, stir-fry in small batches. Overcrowding can steam veggies instead of frying them. Keep tossing them to ensure even cooking. If you see steam, raise the heat or use less food in the pan. To boost flavor, try adding fresh lime juice. It adds a zesty kick to the dish. You can also experiment with spices. A sprinkle of cumin or coriander gives it a new twist. For a little heat, add more chili flakes. If you want a sweeter taste, use more honey or maple syrup. A pretty dish makes food more appetizing. Use bright bowls to show off the colorful noodles. Top with sesame seeds for a nice crunch. Add a wedge of lime on the side for a pop of color. Fresh herbs like cilantro or parsley can also brighten the plate. Arranging the veggies in layers can make the dish look even better. For the full recipe, check the section above. {{image_4}} You can mix up this dish by using seasonal veggies. Squash, asparagus, or bell peppers all work well. Try adding some leafy greens like spinach or kale. They will brighten the dish and add nutrients. You can also swap the rice noodles for soba or udon noodles. Soba adds a nutty taste, while udon gives a chewy texture. Want to pack in some protein? Tofu is a great choice. Just cube it and sauté until golden. Chicken adds a nice flavor too. Slice it thin and cook it in the wok first. Shrimp is another fantastic option. Toss in the shrimp just before the noodles. They cook quickly and add a lovely touch. For a vegan twist, use soy sauce or tamari. Both are tasty and keep the dish plant-based. You can replace honey with maple syrup for sweetness. For gluten-free noodles, look for rice noodles or zucchini noodles. They maintain the flavor and texture without gluten. To keep your Rainbow Veggie Noodle Stir Fry fresh, store it in airtight containers. Place it in the fridge right after it cools. This helps to lock in the flavors and keep the veggies crunchy. If you want to save it for longer, you can freeze it. Just make sure to divide it into portions before freezing. This way, you can take out only what you need. When reheating, avoid the microwave if you can. Microwaves can make noodles mushy. Instead, use a pan on low heat. Add a splash of water or a bit of oil to help the noodles steam. Stir gently until warm. This helps to keep the texture intact, making your meal enjoyable again. Your stir fry will stay good in the fridge for about 3 to 4 days. If you freeze it, it can last up to 3 months. After that, the quality may drop. Label your containers with dates so you know when to eat them. Enjoy your colorful and crunchy meal later without worry! Yes, you can use different noodles. Soba noodles add a nutty flavor. Udon noodles are thicker and chewy. You can also try zucchini noodles for a low-carb option. Each noodle brings its own taste and texture. Just make sure to cook them as directed on the package. This way, they mix well with the veggies. To add spice, use chili flakes or fresh chili peppers. You can also add a dash of hot sauce or sriracha. Start with a little and taste as you go. This lets you control the heat level. For a smoky flavor, try adding smoked paprika. Spice makes your stir fry exciting and full of flavor. This stir fry is packed with nutrients. Colorful veggies like peppers and broccoli are high in vitamins. Carrots give you beta-carotene for good vision. Zucchini is low in calories and high in water. Snap peas offer fiber and protein. Together, these ingredients support a healthy diet. Plus, this dish is low in fat and can be made vegan. Eating this stir fry helps you feel full and satisfied. For the full recipe, check out the details above. This stir fry recipe is easy and fun. You learned about the key ingredients, cooking steps, and how to store leftovers. With tips for flavor and presentation, you can impress anyone. Don't shy away from trying variations. Substitute veggies, add protein, or explore vegan options. This dish is flexible and healthy, making it a great choice for any meal. Enjoy your cooking and the delicious results that come with it!

Rainbow Veggie Noodle Stir Fry

Looking for a vibrant and delicious meal? This Rainbow Veggie Noodle Stir Fry is packed with colorful veggies and enticing flavors that are sure to impress! Perfect for a quick weeknight dinner, this recipe uses rice noodles tossed in a savory sauce with fresh bell peppers, broccoli, and more. Ready in just 25 minutes, it’s a nutritious feast for the eyes and taste buds! Click to explore the recipe and bright up your dinner table!
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Ingredients
  

250g rice noodles

1 tablespoon sesame oil

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 cup broccoli florets

1 medium carrot, thinly sliced

1 zucchini, spiralized or julienned

1 cup snap peas

3 green onions, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon chili flakes (optional)

Sesame seeds for garnish

Instructions
 

Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions. Once they are tender, drain them well and set aside in a bowl to cool slightly.

    Heat the Oil: In a large wok or a deep frying pan, heat the sesame oil over medium-high heat until shimmering.

      Sauté Aromatics: Add the minced garlic and grated ginger to the hot oil. Sauté for approximately 30 seconds, or until fragrant, being careful not to let them burn.

        Add Harder Veggies: Toss in the sliced carrots and both bell peppers (red and yellow). Stir-fry these for 2-3 minutes until they begin to soften and brighten in color.

          Incorporate Greens: Next, add the broccoli florets and snap peas to the mix. Continue to stir-fry for another 2-3 minutes, allowing the vegetables to maintain some crunch.

            Final Veggies & Noodles: Gently fold in the spiralized or julienned zucchini and the already cooked rice noodles into the wok, ensuring everything is evenly spread out.

              Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, and chili flakes (if you desire a bit of heat). Pour this delightful mixture over the noodles and veggies in the wok.

                Combine Well: Carefully toss all the ingredients together with tongs or a spatula, ensuring everything is well coated in the sauce. Continue cooking for an additional 1-2 minutes, just until heated through.

                  Add Green Onions: Gently stir in the finely chopped green onions and mix until well incorporated.

                    Serve: Remove from heat and transfer the colorful stir fry onto serving plates. Finish by sprinkling sesame seeds on top for an appealing garnish.

                      - Prep Time: 15 mins | Total Time: 25 mins | Servings: 4

                        - Presentation Tips: Serve in bright bowls with additional sesame seeds and a wedge of lime on the side for an extra burst of flavor.