These rice noodles are great to make a quick lunch box for kids and adults or for anytime snack. Rice noodles are healthier than the regular enriched flour noodles or egg noodles, just add your kid’s favorite veggies and they will love it!
They do not contain any wheat flour so they are also suitable for gluten free diet.
You can boil the noodles ahead of time and keep them in refrigerator for 3-4 days. They are ready in minutes if you have boiled noodles on hand. Although, I prefer to cut fresh veggies for these noodles, frozen vegetables can also be used if you are in a hurry and don’t have much time to cut veggies and cook.
Boiled noodles can also be added to hot soups or cold salads, they are so versatile!
I have made it milder but you can make it spicier by adding hot sauce or chili garlic sauce.
Ingredients
- Rice Noodles – 1/2 packet (about 11/2 cups after boiling)
- Garlic – 1 tsp (minced )
- Onion – 1/2 (sliced)
- Carrot – 1/2 (sliced)
- Bell Pepper – 1/2 (sliced)
- Whole red chilies – 2 (deseeded)(optional)
- Salt – to taste
- Soy sauce – 1 1/2 tbsp.
- Sugar – 1/2 tsp
Instructions-
- Heat water in a Saucepan
- Add noodles and cook according to package
- Drain and rinse under cold water
- Heat oil in a pan
- Add garlic and red chilies
- Sauté for few seconds
- Add onions and carrots and sauté for few seconds
- Add bell peppers,
- Stir and cook for 1 minute
- Add salt to taste and soy sauce and sugar
- Mix well
- Add the noodles
- Gently mix noodles and veggies
- Serve and enjoy!
For nutrition information on uncooked rice noodles, check out this Link from nutritionix.com
Hope you like the recipe!
Try more rice recipes from our website-
- Leftover rice tikki/cutlet
- Crispy rice flour crepes
- For more video recipes, please visit our YouTube channel HERE
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