nutritional information

Per 1 1/2-cup serving:

  • Calories: 311
  • Protein: 3 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 55 g
  • Cholesterol: 0 mg
  • Sodium: 473 mg
  • Fiber: 3 g
  • Sugar: 9 g

Rice Noodle Bowl with Broccoli and Bell Peppers

Rice Noodle Bowl with Broccoli and Bell Peppers

Serves 1

30 minutes or fewer

Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we’ve called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots.
  • 1 ½ oz. dried rice noodles (¾ cup), broken into 1-inch pieces
  • 2 tsp. low-sodium soy sauce
  • 1 tsp. rice vinegar
  • 1 tsp. sugar
  • 1 tsp. chile sauce, or to taste
  • 2 tsp. canola oil
  • ¼ cup finely chopped onion
  • 1 clove garlic, minced (1 tsp.)
  • ½ cup thinly sliced red bell pepper
  • ½ cup broccoli florets
  • 1 Tbs. chopped roasted peanuts, optional

1. Bring 2 cups water to a boil in medium saucepan. Add broken noodles. Remove from heat, and let stand 5 to 7 minutes, or until noodles are rehydrated. Drain, and discard water.

2. Meanwhile, whisk together soy sauce, rice vinegar, sugar, chile sauce, and 1/4 cup water in small bowl. Set aside.

3. Heat oil in skillet over medium-high heat. Add onion and garlic, and stir-fry 1 minute. Add bell pepper and broccoli, and cook 1 minute more. Add soy sauce mixture, bring to a boil, and cook 1 minute more, or until bell pepper and broccoli are tender. Stir in noodles. Serve sprinkled with roasted peanuts, if using.

July/August 2010 p.31

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lou - 2015-06-07 23:28:49

Also works with apple cider vinegar. Added peas and cremini mushrooms- excellent.

Lisa Mekka - 2014-07-23 02:13:35

thanks! i know what im making for dinner tonite!

lisab - 2013-06-13 01:27:33

I just made this tonight and it was tasty! I actually used whole grain spaghetti noodles because that was what I had on hand and it was still delicious!

Anonymous - 2010-12-13 23:32:32

Very satisfying. I love all the color, and my husband and children ate it up! (we multiplied the recipe amounts.)

Tracey - 2010-10-24 16:45:34

Yummm! A reecipe I definately enjoyed. I can't wait to try more veg recipes! ;)

Sierra Miller - 2010-09-05 18:06:51

This is fantastic for a quick and easy dinner when eating on one's own which can be made with whatever leftover veggies are on hand. Once the water boils to soften the noodles, it comes together in less than 10 minutes (including prep and most of the cleanup). It is also a good way to get a handle on what a portion size should be.

Denise - 2010-08-28 19:55:00

I'm thinking of trying this one with angel hair-style tofu shirataki noodles in place of the rice noodles to cut down on the carbs. Since I don't have florets, I'll use broccoli slaw veggies instead.

Charlena W. - 2011-09-06 14:02:32