Easy Vegan Fried Rice Noodles

Fried Rice Noodles #vegan #glutenfree

Easy Vegan Fried Rice Noodles

Yes, I said easy and fried rice in the same sentence. Yes, I also said vegan.  Easy. Vegan. Fried. Rice. Noodles.  Yes, your busy weeknight side dish question has just been answered. 

Easy Vegan Fried Rice Noodles Are:

  •  made from rice so they don’t spike your blood sugar like semolina or white noodles do
  • gluten free
  • vegan
  • made with only 6 simple ingredients
  • ready in 15 minutes
  • healthy
  • yummy
  • fool-proof (unless you overcook the noodles … don’t do that!)
  • not boring!

What should you make with your Easy Vegan Fried Rice Noodles?

How about Tofu For Beginners? or Baked Cashew Tofu? (minus the quinoa).  OR simply grill or bake your tofu with your favorite marinade. Not into the noodle thing? Try my recipe for Fried Rice! Not sure you can handle cooking tofu? Start here with my article, Tofu 101. 

Easy Vegan Fried Rice Noodles #myvegetarianfamily

This Easy Vegan Fried Rice Noodle side dish is a regular in the My Vegetarian Family dinner rotation.  The steps in the recipe are simple, follow them and you will have recipe success! Don’t like peas and carrots? Leave them out! Want more veggies? Add broccoli, snap peas, baby corn, green beans, even mushrooms! Like it spicy? You have two options.  Either add in 2 tsp chili garlic paste when you add the noodles OR simply sprinkle red pepper flakes on at the end.  I have tried both (as you know we like things very spicy!), they both work great!

I hope you love this dish as much as we do!

Did you make this Easy Vegan Fried Rice?

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Fried Rice Noodles #vegan #glutenfree #myvegetarianfamily

Print Recipe
Easy Vegan Fried Rice Noodles
Say goodbye to boring side dishes. Hello fried rice noodles! Easy, vegan, gluten free, healthy, ready in 15 minutes! 6 simple ingredients! Perfect for busy nights!
Votes: 1
Rating: 5
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Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 8 oz rice noodles check labels if GF desired
  • 1 tbsp vegan buttery spread substitute butter if not vegan
  • 1 tbsp garlic paste or minced garlic
  • 1 cup chopped scallions (green onion)
  • 3 tbsp soy sauce or liquid aminos check labels if GF desired
  • 1 cup frozen or fresh chopped peas and carrots
  • 2 cups bean sprouts optional
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 8 oz rice noodles check labels if GF desired
  • 1 tbsp vegan buttery spread substitute butter if not vegan
  • 1 tbsp garlic paste or minced garlic
  • 1 cup chopped scallions (green onion)
  • 3 tbsp soy sauce or liquid aminos check labels if GF desired
  • 1 cup frozen or fresh chopped peas and carrots
  • 2 cups bean sprouts optional
Votes: 1
Rating: 5
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Rate this recipe!
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Instructions
  1. Cook rice noodles according to package directions BUT subtract one minute off suggested cook time. As soon as cook time is up, drain water and transfer noodles to a strainer and run under cold water for one minute. Set aside.
  2. Heat butter in wok or large pan on medium heat until melted. Add garlic and 3/4 cup scallions and saute for 1-2 minutes until garlic is fragrant (reserve 1/4 cup scallions for the end)
  3. Add soy sauce and peas and carrots, saute an additional 2 minutes.
  4. Add cooked noodles and continue to cook for an additional 4 minutes or until the noodles have absorbed the sauce. Add bean sprouts (if using) and cook an additional 1 minute.
  5. Transfer to serving bowl, add remaining scallions, serve or eat. Enjoy!
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