Thai noodle stir-fry

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Thai noodle stir-fry

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Adjust Servings:
2 small heads Broccoli
1 yellow Sweet bell peppers
1 pack Cherry tomatoes
1 can Lychee
4 tablespoons Toasted sesame oil
2 tablespoons Soy sauce
8-10 drops Tabasco
2 tablespoons Hoisin sauce
1 tablespoon Maple syrup
2 nests Rice noodles
2 tablespoons juiced Lime

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Fat

This dish is simple, light, and delicious! Try it with the vegetables you most like or with what you have available in the fridge to make new variations every time!

  • 20 minutes
  • Serves 4
  • Easy




Thai noodle stir fry’s are the best: they’re light, tasty, versatiles, and quick to prepare. This vegetable stir fry can be used as a last minute recipe that you can whip up whenever you run out of ideas (or ingredients).

To prepare it, start with slicing and dicing your vegetables. Then, stir fry them in a little toasted sesame seed oil until they’re soft. Soak the rice noodles in boiling water until soft (3-4 minutes). Add the soy sauce, Tabasco, lime juice, maple syrup, and Hoisin sauce.

Transfer the noodled to the vegetables, mix well, and serve. Enjoy!

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5 minutes

Slice and dice

Rinse all the vegetables. Chop off the broccoli florets. Halve the cherry tomatoes. Quarter and core the sweet bell pepper, then slice it into thin strips. Drain the lychee and halve them.

10 minutes

Stir fry

Heat the toasted sesame oil, then add the vegetables and cook, stirring, for 7-8 minutes, until soft. Add the soy sauce, Tabasco, Lime juice, maple syrup, and hoisin.

4 minutes

Cook the noodles

While the vegetables are cooking, bring a small pot of water to the boil, then turn off the heat and add the noodles. Soak for 3-4 minutes, until the noodles are soft. Then, drain and transfer to the stir fry pan.

1 minute

Mix and finish the cooking

Fold the noodles with the vegetables until well mixed.



Transfer the noodles to the serving plates and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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