Vegetarian Rice Noodles With Seasonal Vegetables

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins


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!


Most Helpful

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.

bricookie55 July 10, 2007

This was a good recipe. Similar to a Thai Drunken Noodle type recipe. Obviously you could vary the types of vegetables you use and I will probably throw in some broccoli next time. The only other change I would make is a bit less paprika and a bit more basil but that's just a personal taste. This was very good and I'm glad I had enough left over for lunch tomorrow. Thank you.

Kevin Young March 20, 2005

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