Brown Rice Noodles Recipe Vegetarian: Easy & Delicious Ideas

Brown rice noodles are a wonderful alternative to traditional wheat-based pasta, offering a nutty flavor and a chewy texture that elevates any dish. Perfect for those following a vegetarian diet or anyone looking to enjoy a wholesome meal, brown rice noodles are not only gluten-free but also packed with essential nutrients.

This recipe combines fresh vegetables, vibrant herbs, and a flavorful sauce to create a balanced and satisfying dish that’s quick to prepare and ideal for weeknight dinners or meal prepping. Whether you’re a seasoned vegetarian or new to plant-based cooking, these brown rice noodles will soon become a staple in your kitchen.

In this post, I’ll guide you through the process of making a delicious vegetarian brown rice noodles recipe that’s bursting with flavor and easy to customize. Plus, I’ll share tips for ingredient swaps, equipment you’ll need, and ideas for serving.

Let’s dive in and create a bowl of wholesome goodness together!

Why You’ll Love This Recipe

Healthy and nutritious: Brown rice noodles provide complex carbohydrates and fiber, making this dish both filling and good for digestion.

Vegetarian-friendly: Loaded with fresh veggies and plant-based protein options, it’s perfect for vegetarians and vegans alike.

Quick and easy: Ready in under 30 minutes, it’s a great choice for busy days when you want something wholesome without spending hours in the kitchen.

Versatile: Customize the vegetables and sauces to your taste, or add tofu or tempeh for extra protein.

Gluten-free: Made from brown rice noodles, this recipe suits those with gluten sensitivities or celiac disease.

Ingredients

• 200g brown rice noodles
• 2 tablespoons sesame oil
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 small zucchini, cut into matchsticks
• 2 cups baby spinach leaves
• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce or tamari for gluten-free
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon chili flakes (optional)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon toasted sesame seeds
• Optional: 150g firm tofu, cubed and pan-fried

Equipment

• Large pot for boiling noodles
• Colander or strainer
• Large non-stick skillet or wok
• Cutting board and sharp knife
• Mixing bowl
• Grater for ginger
• Measuring spoons and cups
• Spatula or wooden spoon

Instructions

1. Prepare the noodles: Bring a large pot of water to a boil. Add the brown rice noodles and cook according to package instructions (usually 5-7 minutes) until al dente. Stir occasionally to prevent sticking.
2. Drain and rinse: Drain the noodles in a colander and rinse under cold water to stop the cooking process and remove excess starch. Set aside.
3. Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and chili flakes (if using). Set aside.
4. Cook the tofu (optional): Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook for 4-5 minutes until golden on all sides. Remove tofu and set aside.
5. Sauté aromatics: In the same skillet, add remaining sesame oil. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
6. Add vegetables: Toss in the carrot, red bell pepper, and zucchini. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
7. Combine noodles and sauce: Add the drained noodles, cooked tofu (if using), baby spinach, and green onions to the skillet. Pour the sauce over the top and toss everything gently to combine and warm through.
8. Finish with herbs and seeds: Remove from heat and stir in chopped cilantro and toasted sesame seeds for extra flavor and crunch.
9. Serve immediately: Plate the noodles while warm and enjoy your nutritious and colorful meal.

Tips & Variations

“For an extra protein boost, swap tofu for tempeh or add edamame beans. You can also toss in crushed peanuts or cashews for added texture.”

• Make it vegan: Ensure your soy sauce or tamari contains no fish products.
• Spice it up: Add fresh sliced chili or sriracha sauce for a spicy kick.
• Change up the veggies: Try snow peas, broccoli florets, or baby corn to keep the dish exciting.
• Meal prep tip: Keep the sauce separate until reheating to prevent sogginess.
• Use fresh herbs: Basil or mint can be great alternatives to cilantro if preferred.

Nutrition Facts

Serving Suggestions

This brown rice noodles dish pairs wonderfully with a crisp cucumber salad or a bowl of miso soup for a light, complete meal. For a heartier option, serve alongside steamed dumplings or spring rolls.

Try it with a refreshing iced green tea or a glass of sparkling water with lemon to cleanse the palate. If you love experimenting, check out my Lemon Ricotta Pasta With Arugula Recipe for another delicious vegetarian pasta option.

Conclusion

This vegetarian brown rice noodles recipe is a fantastic way to enjoy a healthy, flavorful meal with minimal effort. The combination of fresh vegetables, aromatic ginger and garlic, and a perfectly balanced sauce makes it a satisfying dish that’s great for any occasion.

Whether you’re cooking for yourself, family, or friends, this recipe is sure to impress with its simplicity and vibrant flavors.

Brown rice noodles are a wonderful pantry staple for anyone looking to eat more plant-based meals without sacrificing taste. Don’t forget to explore similar wholesome recipes like the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or, if you’re interested in trying something completely different, the Instant Pot Rabbit Recipe.

Happy cooking and enjoy your delicious, nutritious noodles!

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