Stir-Fried Wide Rice Noodles with Vegetables

Stir-fried rice noodles with onion, carrot, peppers and zucchini with touches of gluten-free soy sauce - a great dish for vegans that is also gluten-free

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


Rice noodles, 300 g
Onion, 1 large unit
cut into slices
Carrot, 1 large unit
peeled and cut into semicircles
Yellow pepper, 1 large unit
cut into strips
Red pepper, 1 large unit
cut into strips
Zucchini, 1 medium unit
cut into half slices
Olive oil, 2 tablespoons
extra virgin - for frying
Gluten-free organic soy sauce, 1 tablespoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Celery salt, 1/4 flat teaspoon
or regular salt


1. In a large pan with a lid, fry all the vegetables in oil until soft.
2. Add the spices and soy sauce, and stir again for 5 minutes.
3. In a pot with plenty of water, cook the rice noodles for about 10 minutes and strain.
4. Add the rice noodles to the pan with the vegetables, and stir-fry everything together for a few minutes to blend flavors.
5. Serve and eat hot. Delicious also when cold and suitable for children.
6. Bon appetite (:

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

Nutritional Values Serving/Unit 100 Grams
Calories 414 cal 104 cal
Proteins 8 g 2 g
Carbohydrates 85 g 21 g
Fat 5 g 1 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
Stir-Fried Wide Rice Noodles with Vegetables
Easy and quick vegan dish