Brown Rice Noodles with Vegetables

Brown rice noodle stew with a wide variety of vegetables - an easy and tasty vegan dish that is also gluten-free

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 5Serving/Unit


White onion, 1 large unit
cut into slices
Red onion, 1 large unit
cut into slices
Olive oil, 3 tablespoons
extra virgin - for frying
Whole brown rice noodles, 450 g
Carrot, 1 large unit
peeled and cut into sticks
Red pepper, 1 large unit
cut into strips
Mushroom, 4 average sizes
white/brown - cut into slices
Cabbage, 1 cup
Zucchini, 1 medium unit
cut into cubes
Sea salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Gluten-free soy sauce, 2 tablespoons


1. Fry in a wide pan with a lid the onions in the olive oil, until they soften (about 10 minutes).
2. Cook the rice noodles according to the manufacturer's instructions.
3. Add the rest of the vegetables to the pan and continue to cook with the lid closed until all the vegetables soften and then drain liquids.
4. Add the spices, soy sauce and cooked rice noodles, and mix everything together for 5 minutes to blend flavors.
5. Serve and eat hot. Delicious when cold too.
6. Bon appetite (:

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

Nutritional Values Serving/Unit 100 Grams
Calories 484 cal 117 cal
Proteins 11 g 3 g
Carbohydrates 94 g 23 g
Fat 9 g 2 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
Brown Rice Noodles with Vegetables
Tasty and nutritious meal