Vegetarian Rice Noodles With Seasonal Vegetables

READY IN: 1hr 10mins
Recipe by Charishma_Ramchanda


Top Review by bricookie55

This was really good! A couple things I changed: I left out the bean sprouts, snap peas, and peanuts, added some stir-fry veggies from the freezer, and used red chili flakes instead of red chilies. This made even my two year-old exclaim "Mmm! Yummy!" Thanks for the recipe.

Ingredients Nutrition


  1. Cook the noodles in boiling water until al dente (cooked but firm to bite).
  2. Drain well in a colander.
  3. Rinse immediately under cold running water.
  4. Drain again.
  5. Spread on a large plate and set aside.
  6. If your not using them immediately, add a little oil, mix well and set aside.
  7. This is to prevent the noodles from sticking to each other.
  8. Now, heat oil in a wok or skillet.
  9. Once hot, add basil leaves and stir-fry for a few seconds.
  10. Remove with a slotted spoon.
  11. Drain on a paper towel.
  12. Set aside.
  13. Add garlic and stir-fry over medium flame for a few seconds.
  14. Add the remaining vegetables.
  15. Stir-fry until cooked but crunchy (takes about 2 minutes).
  16. Add the noodles, paprika, soy sauce, sugar and lime juice.
  17. Stir-fry till the noodles are thoroughly mixed with all ingredients and heated through.
  18. Transfer to a serving dish.
  19. Garnish with fried basil leaves, corriander leaves, peanuts and lime wedges.
  20. Serve immediately.
  21. Enjoy.
  22. Dont eat too much!
  23. Always remember the GOLDEN RULE: Eat a little less to eat a little more!

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