Rice noodles with vegetables

Name: Rice noodles with vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Rice spaghetti 5.3 oz; Zucchini to be cleaned 7 oz; Carrots to be cleaned 1 ½ cup; Soybean sprouts 1 cup; Yellow onions about 1/3 cup 0.3 cup; Eggs 2; Fresh chili pepper 1; Rice wine 2 spoonfuls; Soy sauce egg white 2 spoonfuls; Sunflower seed oil to taste; Fine salt to taste; Black pepper to taste

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Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Average
Note + soaking time for the rice noodles (about 30 min.)","seo_title":"Rice noodles with stir-fried vegetables and eggs: easy and quick wok recipe

PRESENTATION

Recipe by
Rosy Chin

Rice spaghetti dishes—really awesome—bring a whole new spin to weeknight dinners. Sometimes you just crave something fresh and a bit different, you know? Instead of your regular wheat pasta, rice spaghetti offers a naturally gluten-free spaghetti vibe—which is great for anyone keeping an eye on gluten. You'll notice right away that rice noodles have a paler color and lighter bite compared to the usual soy-based noodles—they're also tender but not mushy. Seriously good. They hold up well in a hot wok. It's common to toss in crunchy things like carrots, zucchini, and soybean sprouts, which stay crisp and bright because of the super short cooking time. Scrambled eggs get mixed in too, making the dish feel more filling and giving you a nice hit of protein alongside all the veggies.

And look, what really brings it all together is a splash of soy sauce that soaks into everything, giving each bite that savory, slightly tangy flavor that tastes just like your favorite Asian takeout spot—but fresher and lighter.

Some folks like to take this classic vegetable pasta and make it their own with a few fun twists. I mean, it’s not unusual to see variations with strips of chicken, pork, or even a spicy ‘nduja sausage kick for a cool fusion touch—really takes it up a notch. People love how this kind of recipe fits right into lists of healthy pasta recipes and quick, easy dinner ideas. Especially on those busy nights, you know? Thanks to the combination of moist eggs, crisp vegetables, and chewy noodles, every forkful has a little bit of everything. Which is great.

Whether you keep it plant-based or add your favorite protein, this is one of those quick pasta meals that rivals what you’ll get at most Chinese restaurants. It’s a super customizable dish. Works great. Perfect for lunch or dinner, and with all those colorful veggies, it looks as good as it tastes. Once you’ve tried this style of vegetarian spaghetti, it’s hard not to come back for seconds—no question! Pretty simple.

How to prepare Rice noodles with vegetables

To prepare rice noodles with vegetables, first soak the noodles in cold or slightly warm water and leave them to soak for about 25-30 minutes 1. In the meantime, prepare the other ingredients: cut the zucchini first into diagonal slices 2 and then into julienne strips 3.

Do the same with the carrots 4. Chop the fresh chili 5 and thinly slice the onion 6.

Move on to cooking: heat a generous drizzle of vegetable oil in a wok, then add the onions and the chili pepper 7. Sauté briefly over medium heat, stirring with chopsticks 8, then add the zucchini 9.

Add the carrots to the wok as well 10, season with salt 11 and pepper. Stir-fry everything over high heat for 2-3 minutes, then add the bean sprouts 12.

Continue cooking for another 3 minutes; the vegetables should remain crunchy 13. In the meantime, beat the eggs in a bowl 14. Now push the vegetables to one side of the pan, let the hot oil run to the opposite side and pour the beaten eggs there 15.

Quickly scramble the eggs with the chopsticks 16, then combine them with the vegetables and deglaze with rice wine 17. Let the alcohol evaporate completely, then add the soy sauce as well 18.

At this point drain the rice noodles well and add them to the pan 19, along with a ladleful of their soaking water 20. Mix well, then cover with the lid and cook for another 2 minutes 21.

Plate the rice noodles immediately 22 with their dressing 23. Rice noodles with vegetables are ready to be served 24!

Storage

It is recommended to consume the rice noodles with vegetables immediately. If there are leftovers you can store them in the fridge for a maximum of one day.