Stir Fry Vegetable Rice Noodles

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Stir Fry Vegetable Rice Noodles is a super-easy dish, which is guaranteed to please. It’s slightly sweet and slightly vinegary at the same time, but undeniably delicious. The noodles are simply outstanding and a refreshing antidote to the summertime blues. A fun and tasty treat for young & old! 

Here, noodles is tossed with stir-fried vegetables in a sweet and savory ingredients. I have used white pepper powder to season the dish, which adds a subtle hint of spice. The honey makes a complete twist to the taste. 

bell peppers, capsicum, spring onions, carrots, su's Recipes
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1. Dry Rice Noodles - 250 gram (Chinese dry vermicelli noodles)
2. Bell Peppers/Capsicums - 1 cup (thinly sliced) (mix red, yellow and green capsicum)
3. Spring onions - 1/4 cup
4. Carrots - 1/4 cup (thinly sliced)
5. Soy sauce - 1 tsp.
6. Vinegar - 1/2 tsp. (Apple Ceder)
7. Sesame oil - 1/4 tsp.
8. Honey - 1 tsp. 
9. White pepper powder - 1/4 tsp.
10. Oil - 1 to 2 tbsp.
11. Salt (the noodles had salt in it)

Cooking Method:

1. Put dry vermicelli in water in for 10 minutes, then the same into boiling water for 1 to 3 minutes. (It depends on your own preference of vermicelli's toughness or tenderness to reduce timing to boil). Stir regularly during boiling time in order so that vermicelli do not stick. Take out and rinse carefully with cool water so that vermicelli do not stick together, leave them to drain. Toss the noodles with sesame oil and keep it aside.

2. Heat oil in a large pan. Stir fry carrots followed by bell pepper and then spring onions until tender. 

3. Stir in spring onions; cook for 1 minute. Stir in soy sauce, honey and pepper powder.

4. Add cooked rice noodles and toss. Finally add vinegar and serve immediately.


1. Alternative to the sesame oil is sesame seeds. Roast the seeds, crush it coarsely and sprinkle on top before serving. 

2. The noodles, I used had salt in it. Whereas if there is no salt in the noodles you use, then you can add it in the boiling water initially.

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