If you’re looking for a wholesome, flavorful, and easy-to-make vegan dish, brown rice noodles are an excellent choice. These noodles offer a delightful chewiness and nutty flavor that stand out from traditional white rice noodles.
Perfectly suited for a variety of stir-fries, salads, or soups, brown rice noodles bring a nutritious twist to your meals without compromising on taste or texture.
In this recipe, we’ll guide you through creating a vibrant vegan brown rice noodle bowl packed with fresh vegetables, aromatic herbs, and a tangy, savory sauce. Whether you’re a seasoned vegan or just experimenting with plant-based meals, this recipe is designed to be simple, satisfying, and customizable to your preferences.
Get ready to enjoy a nutrient-dense, gluten-free, and utterly delicious meal that will become a staple in your kitchen. Plus, it pairs wonderfully with other vegan delights like our Lion’S Mane Mushroom Crumble Recipes or the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.
Why You’ll Love This Recipe
Brown rice noodles are a fantastic alternative to traditional noodles, offering more fiber and a satisfying chew. This recipe is entirely vegan, making it perfect for plant-based eaters or anyone seeking a healthier option.
The dish is incredibly versatile—you can tweak the vegetables and sauce to suit your taste or what you have on hand. The combination of fresh ingredients and a zesty sauce delivers a perfect balance of textures and flavors, making every bite delightful.
Plus, this recipe is quick to prepare, making it an ideal weeknight dinner or meal prep option. You’ll appreciate how easily you can nourish yourself with wholesome ingredients and vibrant flavors in under 30 minutes!
Ingredients
- Brown rice noodles – 8 ounces
- Carrot – 1 large, julienned
- Red bell pepper – 1 medium, thinly sliced
- Snow peas – 1 cup, trimmed
- Green onions – 3, chopped
- Fresh cilantro – ½ cup, chopped
- Garlic – 3 cloves, minced
- Fresh ginger – 1 tablespoon, grated
- Sesame oil – 2 tablespoons
- Soy sauce or tamari (for gluten-free) – 3 tablespoons
- Maple syrup – 1 tablespoon
- Rice vinegar – 2 tablespoons
- Crushed red pepper flakes – ¼ teaspoon (optional)
- Roasted peanuts or cashews – ¼ cup, chopped (optional)
- Fresh lime – 1, cut into wedges for serving
Equipment
- Large pot (for boiling noodles)
- Colander or strainer
- Large skillet or wok
- Mixing bowl
- Measuring spoons and cups
- Knife and cutting board
- Grater (for ginger)
- Tongs or chopsticks for tossing noodles
Instructions
- Cook the brown rice noodles: Bring a large pot of water to a boil. Add the brown rice noodles and cook according to package instructions, usually about 6-8 minutes, until tender but still firm (al dente). Drain the noodles in a colander and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- Prepare the sauce: In a small mixing bowl, whisk together the soy sauce or tamari, maple syrup, rice vinegar, sesame oil, and optional crushed red pepper flakes. Taste and adjust seasoning if needed. This sauce will provide a perfect balance of sweet, salty, and tangy flavors.
- Sauté aromatics and vegetables: Heat a large skillet or wok over medium heat. Add a small drizzle of sesame oil and sauté the minced garlic and grated ginger for 1 minute until fragrant. Add the julienned carrot, sliced red bell pepper, and snow peas. Stir-fry the vegetables for 3-4 minutes until they are just tender but still crisp.
- Combine noodles and sauce: Add the cooked noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and toss everything together using tongs or chopsticks. Stir-fry for another 2-3 minutes to allow the noodles to absorb the sauce and flavors to meld.
- Add fresh herbs and garnish: Remove the skillet from heat. Toss in the chopped green onions and fresh cilantro. If using, sprinkle with chopped roasted peanuts or cashews for an added crunch.
- Serve immediately: Portion the noodles into bowls and serve with lime wedges on the side. Squeeze fresh lime juice over the noodles just before eating for a bright, zesty finish.
Tips & Variations
“For a more protein-packed meal, add some tofu, tempeh, or edamame. You can also swap veggies depending on what you have—broccoli, snap peas, or baby corn work beautifully.”
To make this recipe gluten-free, be sure to use tamari instead of regular soy sauce. If you prefer a spicier kick, add more crushed red pepper flakes or a splash of Sriracha to the sauce.
For extra depth, toast the sesame oil slightly before adding the garlic and ginger, but be careful not to burn it. You can also add a sprinkle of toasted sesame seeds on top before serving for a nutty flavor and extra texture.
Leftovers keep well in the fridge for up to 3 days and can be quickly reheated in a skillet or microwave. Just add a splash of water or additional sauce to keep the noodles moist.
Nutrition Facts
| Nutrient | Per Serving (serves 4) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 55 g |
| Protein | 7 g |
| Fat | 8 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 600 mg |
This recipe delivers a balanced mix of macronutrients with a modest calorie count, making it a wholesome and satisfying vegan meal. The fiber content from the brown rice noodles and fresh vegetables aids digestion, while the healthy fats from sesame oil and nuts support overall well-being.
Serving Suggestions
This brown rice noodle recipe pairs beautifully with light, fresh sides or complementary dishes such as a crisp cucumber salad or steamed edamame. For a heartier meal, consider serving it alongside a bowl of miso soup or some vegan spring rolls.
Looking to explore more vegan-friendly recipes? You might enjoy our Lion’s Mane Mushroom Crumble Recipes or the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.
These dishes complement the noodles well and add variety to your plant-based menu.
Conclusion
This vegan brown rice noodle recipe is a delicious, nutritious, and versatile dish that fits perfectly into any plant-based lifestyle. With its rich flavors, fresh vegetables, and easy preparation, it’s a fantastic way to enjoy a healthy meal without sacrificing taste.
Whether you’re cooking for yourself or feeding a crowd, this recipe is sure to please and inspire you to experiment with various vegetables and sauces.
Brown rice noodles provide a wonderful base packed with nutrients and fiber, while the vibrant sauce and fresh herbs create an exciting flavor profile. Remember, cooking is all about creativity, so feel free to make this recipe your own.
For more inspiring dishes, check out our other recipes such as the Lemon Ricotta Pasta With Arugula Recipe for a refreshing, plant-based pasta option.
📖 Recipe Card: Brown Rice Noodles Recipe Vegan
Description: A simple and flavorful vegan brown rice noodle dish with fresh vegetables and a savory sauce. Perfect for a quick and healthy meal.
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 8 oz brown rice noodles
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas, trimmed
- 3 green onions, sliced
- 1/4 cup soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp chili flakes (optional)
Instructions
- Cook brown rice noodles according to package instructions and drain.
- Heat sesame oil in a large pan over medium heat.
- Add garlic and ginger, sauté for 1 minute until fragrant.
- Add bell pepper, carrots, and snap peas; cook for 4-5 minutes until tender-crisp.
- In a small bowl, mix soy sauce, maple syrup, rice vinegar, and chili flakes.
- Add cooked noodles and sauce to the pan; toss to combine and heat through.
- Remove from heat and stir in green onions.
- Serve immediately.
Nutrition: Calories: 320 kcal | Protein: 7 g | Fat: 8 g | Carbs: 55 g
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