Stir-fried vegetables with rice noodles
Here's proof that a meat-free meal can be every bit as exciting as any other. This colorful vegetable stir-fry brings together crisp broccoli, sweet red bell pepper, tender snow peas, and juicy baby corn, all tossed with silky rice noodles in a glossy sauce of soy, sweet chili, ginger, and a splash of sweet sherry. It's a dish that celebrates the fresh, vibrant spirit of Southeast Asian cooking, where vegetables take center stage and every bite bursts with flavor and crunch. Better yet, it comes together in about 25 minutes, making it a bright, satisfying answer to the weeknight dinner question.
Ingredients
Instructions
Place the rice noodles in a medium heatproof bowl and cover them with boiling water. Let them stand until tender, then drain well and set aside. Draining thoroughly keeps the noodles from turning sticky before they hit the wok.
Whisk together the soy sauce, sweet chili sauce, cornstarch, water, grated ginger, and sweet sherry in a small bowl until smooth. Having it ready lets the stir-fry move quickly once the wok is hot.
Heat the peanut oil and sesame oil in a wok or large skillet over medium-high heat. Add the onion and garlic, then stir-fry until the onion softens and turns fragrant.
Pour in the combined sauce and stir until it comes to a boil and thickens slightly into a glossy glaze. This quick step builds the savory-sweet base that coats every vegetable.
Toss in the red bell pepper, broccoli, snow peas, and baby corn. Stir-fry until the vegetables turn bright and just tender, keeping them crisp for the best texture and color.
Spoon the stir-fried vegetables over the drained rice noodles and serve right away, while everything is hot and vibrant.
Notes
Have every ingredient prepped and within reach before starting. Stir-frying moves fast, so there's no time to chop mid-cook.
Drain the noodles well and add them soon after soaking. Rice noodles turn sticky if they sit too long.
Keep the vegetables tender-crisp. A quick stir-fry preserves their color, crunch, and fresh flavor.
Cut the broccoli into small, even florets so they cook quickly and stay bright green.
Variations
For a little heat, add a sliced red chili with the onion or a hotter chili sauce to the mix.
Swap the sweet sherry for Shaoxing wine or a splash of rice vinegar with a pinch of sugar if that's what you have on hand.
Add a handful of cashews or a sprinkle of sesame seeds at the end for extra crunch and a nutty finish.
Source
Chinese technique and pantry, South East Asian accent and Western adaptation with sweet sherry standing for Shaoxing wine and the vegetable mix.