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To make a tasty Sesame Ginger Noodle Stir Fry, gather these key ingredients: - 8 ounces rice noodles - 2 tablespoons sesame oil - 1 bell pepper (any color), julienned - 1 cup snap peas, trimmed - 1 large carrot, cut into thin strips - 3 green onions, chopped - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - 1 tablespoon honey or maple syrup - 2 tablespoons sesame seeds, toasted - Fresh cilantro for garnish Here are some handy conversions for your ingredients: - 1 tablespoon = 3 teaspoons - 1 cup = 8 fluid ounces - 8 ounces of rice noodles is about 227 grams - 2 tablespoons of sesame oil equals about 30 milliliters You can add a few fun garnishes for extra flavor and color: - Chopped peanuts for crunch - Red pepper flakes for heat - Lime wedges for a zesty kick With these ingredients and tips, you're all set to whip up a delightful Sesame Ginger Noodle Stir Fry! {{ingredient_image_1}} First, boil water in a large pot. Once it's boiling, add the rice noodles. Cook them as the package says, usually around 4 to 6 minutes. After they are soft, drain the noodles. Rinse them under cold water. This step keeps the noodles from sticking together. Next, take a large skillet or wok. Heat 2 tablespoons of sesame oil over medium-high heat. Once the oil is hot, add 1 tablespoon of grated ginger and 2 minced garlic cloves. Sauté these for about 30 seconds. You want to smell that lovely aroma! Now, toss in the julienned bell pepper, trimmed snap peas, and thin carrot strips. Stir-fry these colorful veggies for about 3 to 4 minutes. They should be tender but still crisp. This keeps the dish fresh and crunchy. After the veggies are ready, add the cooked rice noodles to the skillet. Pour in 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of honey or maple syrup. Toss everything together. Ensure the noodles and veggies are coated well with the sauce. Then, add in the chopped green onions. Cook for another 1 to 2 minutes. Finally, sprinkle 2 tablespoons of toasted sesame seeds on top. Serve it hot and enjoy! To stop your noodles from sticking, rinse them well with cold water after cooking. This helps remove extra starch. You can also toss them in a bit of sesame oil. This adds flavor and keeps them loose. Make sure to stir them often while cooking. If they start to stick, add a splash of water or oil. Stir-frying needs high heat. Use a large skillet or wok for best results. Heat your pan before adding oil. This helps cook the food quickly and keeps it crisp. Cut your veggies into uniform sizes. This ensures even cooking. Use a spatula to keep the food moving. This way, everything cooks evenly and doesn’t burn. You can change the flavors to fit your likes. If you want it sweeter, add more honey or maple syrup. For more heat, try adding red pepper flakes or sriracha. If you like it saltier, add more soy sauce. Taste as you go. This helps you find the perfect balance for your dish. Don't be afraid to experiment! Pro Tips Use Soaked Noodles: For an even better texture, soak the rice noodles in hot water for 15 minutes instead of boiling them. This prevents them from getting too soft. Customize Your Vegetables: Feel free to swap in your favorite vegetables such as broccoli, zucchini, or bok choy. Just ensure they are cut into similar sizes for even cooking. Get Creative with Proteins: Add protein like tofu, chicken, or shrimp to make it a more filling meal. Just cook the protein first before adding the vegetables. Perfect Your Sauce: Adjust the soy sauce and honey to your taste. If you like it spicier, add a dash of chili sauce or sprinkle some red pepper flakes. {{image_2}} You can boost your stir fry with protein. Tofu is a great choice for vegans. Use firm tofu for a nice texture. Press it to remove extra water. Cut it into cubes and sauté until golden. Chicken adds flavor and heartiness. Slice chicken breasts thinly to cook fast. Add the chicken right after the ginger and garlic. Shrimp is another quick option. Just toss in peeled shrimp after the veggies. Cook until they turn pink. Feel free to play with your veggies. Broccoli adds crunch and goes well with soy sauce. You can use zucchini for a fresh taste. Baby corn gives a nice pop of sweetness. Snow peas work great too, just like snap peas. If you love greens, throw in some spinach or bok choy. Use what you have on hand for a fun twist! To make this dish gluten-free, swap regular soy sauce for tamari. This will keep the flavor strong without gluten. For a vegan option, use maple syrup instead of honey. This keeps it sweet and plant-based. You can also check your noodles. Some rice noodles are gluten-free, but always read the label. Enjoy this dish without worry, making it fit your diet! To store your Sesame Ginger Noodle Stir Fry, let it cool first. Place the leftovers in an airtight container. Make sure to seal it well. Store it in the fridge for up to three days. This keeps the flavors fresh and tasty. When you're ready to eat, you can reheat it easily. Use a skillet over medium heat. Add a splash of water or oil to help it warm up. Stir it well until hot, about five minutes. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the noodles from drying out. If you want to freeze your stir fry, it’s simple. Use a freezer-safe container. Make sure to leave some space at the top for expansion. Label the container with the date. It can last for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat it in a skillet or microwave as mentioned earlier. Yes, you can prep the ingredients ahead of time. Chop the veggies, grate the ginger, and mince the garlic. Store them in separate containers in the fridge. This way, you save time when you cook. Just remember to keep the noodles and sauce ready too. To add spice, you can use red pepper flakes or sriracha. Mix these in with the soy sauce. Start with a small amount, then taste and adjust. You can also add chopped fresh chili peppers for extra heat. This will kick up the flavor and make it exciting. Rice noodles are great for this dish. They soak up flavors well and cook fast. You can also try soba or udon noodles for a different texture. Make sure to follow the cooking instructions on the package for best results. Choose what you enjoy most! In this post, I covered essential ingredients, step-by-step cooking, and storage tips. You learned how to cook perfect rice noodles and stir-fry fresh veggies. Remember to adjust flavors to suit your taste. Feel free to explore different proteins and veggies for variety. Keeping leftovers is easy, and reheating them is a breeze. Use this guide to make a tasty dish that fits your needs. Your kitchen can be a fun place for creativity! Enjoy every bite.

Sesame Ginger Noodle Stir Fry

A quick and flavorful stir fry featuring rice noodles, fresh vegetables, and a sesame ginger sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 ounces rice noodles
  • 2 tablespoons sesame oil
  • 1 bell pepper any color, julienned
  • 1 cup snap peas, trimmed
  • 1 large carrot, cut into thin strips
  • 3 green onions chopped
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons sesame seeds, toasted
  • to taste fresh cilantro for garnish

Instructions
 

  • Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
  • In a large skillet or wok, heat the sesame oil over medium-high heat.
  • Add the grated ginger and minced garlic to the pan, sauté for about 30 seconds or until fragrant.
  • Toss in the bell pepper, snap peas, and carrot strips. Stir-fry the vegetables for about 3-4 minutes until they are just tender but still crisp.
  • Add the cooked rice noodles to the skillet, along with the soy sauce, rice vinegar, and honey (or maple syrup). Toss everything together, making sure the noodles and vegetables are well combined and coated with the sauce.
  • Stir in the chopped green onions and cook for an additional 1-2 minutes to heat everything through.
  • Remove from heat and sprinkle the toasted sesame seeds on top.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

Use tamari for a gluten-free option.
Keyword noodles, quick meal, stir fry, vegetarian