These vegan rice noodles make a quick, healthy, and flavorful weeknight meal. Tender rice noodles are tossed with sautéed mushrooms, crisp red pepper and snow peas, and a bright, slightly spicy sauce made from hoisin, soy, lime, rice vinegar, and sriracha.
Inspired by a chicken rice noodle recipe, this vegetarian version stands on its own — it’s not just the original without meat. The combination of vegetables, garlic, and ginger gives it depth, while the hoisin and lime add a pleasing sweet-tangy balance. The sauce has a gentle kick, but you can adjust the heat to taste.
This rice noodle stir fry is simple to make. Boil the rice noodles while you prep and cook the vegetables, then drain and toss everything together with the sauce. If you prefer, you can soak rice noodles instead of boiling them — both methods work. I prefer boiling so the vegetables stay crisp and don’t overcook.
Garnishes are optional but add freshness and texture. I always include scallions and often add one or more of the following:
- Scallions
- Mint
- Basil
- Lime wedges
- Red pepper flakes
- Chopped peanuts
Use them as you like — add extra sriracha or red pepper flakes for more heat. If you enjoy spicy vegan noodles, you might also like chili garlic noodles or other quick vegetarian noodle dishes.
If you have questions about the recipe or want to share how yours turned out, leave a comment.
Vegan Rice Noodles
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Ingredients
- 1/2 pound rice noodles
- 1 tablespoon olive oil
- 7 ounces small cremini mushrooms halved
- 1 red pepper cut into strips
- 7 ounces snow peas
- Salt & pepper to taste
- Scallions to taste
Sauce:
- 3 tablespoons hoisin sauce
- Juice of 1/2 lime
- 1 teaspoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 1/2 teaspoon fresh ginger grated
Instructions
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Boil a pot of salted water and cook the rice noodles according to the package directions until just tender.
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While the noodles cook, prepare the other ingredients. Whisk the sauce ingredients together in a bowl.
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Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and sauté, stirring occasionally, for 4–5 minutes until they begin to brown and soften.
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Add the red pepper and snow peas and cook, stirring often, for 2–3 minutes until just tender.
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Pour in the sauce and cook for about a minute to warm and slightly thicken it.
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Drain the rice noodles and toss them with the vegetables and sauce. Taste and season with salt and pepper if needed. Garnish with scallions and any other desired toppings, then serve immediately.
Notes
- I used straight-cut rice noodles; if your noodles finish before the stir-fry, toss them with a little oil to keep them from sticking together.
- Freezing ginger makes it easier to grate. A fine grater or microplane works well for this recipe.
- Scallions are listed as the garnish here, but feel free to add other recommended toppings from the post above.
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