Rice Noodles with Vegetables

Easy stew with gluten-free rice noodles - great meal for vegans with the addition of red onion, mushrooms and zucchini

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 2Serving/Unit


Red onion, 1 large unit
Olive oil, 3 tablespoons
extra virgin - for frying
Zucchini, 1 medium unit
Champignon mushrooms, 200 g (1 basket)
Brown rice noodles, 85 g
Coarse salt, 1/2 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground


1. Cut the red onion into strips and fry in a pan with the olive oil until lightly browned for about 10 minutes.
2. Cut the zucchini and mushrooms into cubes and add them to the onion, fry together for another 10 minutes while stirring lightly.
3. Cook the rice noodles according to the manufacturer's instructions (I used rice noodles made with pumpkin powder and ginger).
4. Immediately after cooking the noodles strain and add them to the vegetables in the pan, add the salt and pepper and mix everything together for about 1 minute.
5. Serve immediately and eat hot.
6. Bon appetite (:

The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 386 cal 89 cal
Proteins 8 g 2 g
Carbohydrates 57 g 13 g
Fat 16 g 4 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Rice Noodles with Vegetables
Delicious gluten-free vegan dish for lunch