Rice Noodles Stir Fry With Vegetables and Beef

rice-noodles-stir-fry-with-beef-and-vegetabes

Rice noodles stir fry with beef and vegetables

It is time for an Asian recipe on my blog, and I decided to share with you this simple rice noodles beef and vegetable stir fry. If you are a vegetarian you can totally skip the meat and I guarantee you that the result will still be great.

This stir fry is healthy, flavorful and quick to make. The real flavor comes fro combining the noodles, meat and veggies with the sauce made of soy sauce, rice vinegar, honey and garlic. I used rice noodles, which are very easy to prepare and are natural, wheat-free, gluten-free and egg-free. They do not contain a lot of protein, so if this is something that bothers you, you can substitute with wheat or soba noodles.

You can also use whatever vegetables you have and substitute beef with chicken or shrimp. Serving size for rice noodles is 2 oz, but you can add more if you are serving a lot of people.

Rice Noodles Stir Fry With Vegetables and Beef
Recipe Type: Main
Author: Lyubomira L
Prep time:
Cook time:
Total time:
Serves: 2
Rice noodles stir fry with beef and veggies.
Ingredients
  • 10 oz beef – sirloin or rib eye steak cut into cubes
  • 4 oz stir-fry rice noodles
  • 1 cup chopped asparagus
  • 1 carrot (shaved with potato peeler)
  • 1 cup thinly sliced purple cabbage
  • 3 cloves garlic (crushed ans chopped, or pressed)
  • 2 tbsp chopped green onion
  • lime slices for garnishing
  • Sauce:
  • 1/2 tsp Sriracha sauce (optional)
  • 2 tbsp agave nectar (honey)
  • 1 tbsp rice vinegar
  • 1/4 cup soy sauce
  • 1/2 tsp black pepper
Instructions
  1. Cook noodles according to package instructions. Mine suggested to bring a large pot of water to a boil and remove it from heat. Add Thai rice noodles and let stand 8-10 minutes. Drain well and toss with sauce and vegetables. Do not overcook.
  2. Preheat a wok on medium heat and cook beef for 7-8 minutes, until almost done the way you like it. Drain extra grease. Add garlic and stir fry for a minute.
  3. Add asparagus, cabbage and carrot. Cover and cook until vegetables are crisp and tender for 3-5 more minutes.
  4. While vegetables and meat are cooking make the sauce. In a bowl, whisk soy sauce, rice vinegar, agave nectar, clack pepper and sriracha (optional).
  5. Add sauce and cooked noodles to the wok. Cook for 2 more minutes, until sauce and noodles warm up.
  6. Serve with chopped green onion, lime slices and red beeper flakes (optional). You may need to add extra soy sauce.

 

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