Need a quick dinner that’s packed with vegetables but still feels comforting?
This Asian-inspired rice noodle stir-fry combines tender rice noodles with broccoli, zucchini, edamame, and green peppers in a light soy, garlic, and ginger sauce. Everything comes together in one pan, making it perfect for busy weeknights or easy meal prep lunches.
It’s fresh, colorful, and full of flavor without requiring a long list of ingredients.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Packed with green vegetables
- Easy one-pan dinner
- Naturally vegetarian
- Great for meal prep
Why This Recipe Works
Instead of relying on heavy sauces, this recipe lets the vegetables shine.
Garlic, ginger, and soy sauce create a light, savory base, while the cornstarch thickens everything into a silky sauce that coats every noodle perfectly.
The edamame also adds extra protein, making the dish more filling without adding much effort.
Easy Variations
Customize this noodle bowl with:
- Crispy tofu
- Mushrooms
- Snap peas
- Bok choy
- Baby spinach
- Chili flakes or sriracha
- Toasted sesame seeds
Meal Prep Tip
This recipe is perfect for meal prep.
Store leftovers in airtight containers in the refrigerator for up to 3 days. The flavors continue to develop overnight, making it a great lunch to take to work the next day.
More Easy Meal Ideas
If you’re looking for more quick vegetarian dinners, you might also enjoy:
- Crispy Tofu Rice Noodle Bowl with Peanut Sauce
- Easy Green Veg Pasta
- Fried Rice with Tofu
- The Easiest Chickpea Curry
These recipes all come together quickly and are perfect when you’re wondering what to cook for dinner without spending hours in the kitchen.
A Weeknight Dinner You’ll Keep Coming Back To
Simple ingredients, plenty of vegetables, and a light homemade sauce make this Asian rice noodle recipe one of those reliable dinners you’ll want to keep on repeat.
It’s quick, colorful, satisfying, and exactly the kind of meal that makes eating more vegetables feel effortless.
Want to make meals like this easier to plan?
Ingredients
Method
- Cook the rice noodles according to the package directions. Drain and set aside.
- Thinly slice the garlic and grate the ginger.
- Cut the zucchini into half-moons, slice the bell pepper into thin strips, and divide the broccoli into bite-sized florets.
- Heat the oil in a large skillet or wok over medium heat.
- Add the garlic and ginger and cook for about 2 minutes, stirring frequently so the garlic doesn’t burn.
- Add the zucchini, broccoli, bell pepper, and edamame.
- Pour in the soy sauce and 1/3 cup water. Cover and cook until the vegetables are tender but still slightly crisp.
- Meanwhile, whisk the cornstarch with 1/2 cup cold water until completely smooth.
- Pour the slurry into the pan and bring to a simmer, stirring until the sauce thickens.
- Add the cooked rice noodles and toss everything together until evenly coated.
- Serve immediately.
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