I always keep a package of these noodles in the pantry; they only take 2‑3 minutes to make. They’re one of my go‑to solutions when I’m in a rush, or on days when I’m not feeling very inspired in the kitchen (which I do have).
You can have a meal on the table in 15 minutes, and it’s so easy to make. I even use up any stray vegetables I have in the fridge, and with a splash of soy sauce, you’ve got a fantastic meal!
These noodles you see in this recipe are made from rice, and they cook in 3 minutes. They’re easy to find; you can find them in many stores. Mine are from Mercadona, but I’ve also bought them at Carrefour, Hipercor, Eroski, and others. You can also find them in health food stores and herbal shops.
The texture of freshly made noodles when drained is a little sticky. When you add the soy sauce, this disappears and they become soft.
- STORAGE: Store in the refrigerator in an airtight container.
- FREEZING: Yes, as long as it does not contain potato.
- DURATION: 4 days in the refrigerator.
It’s a perfect dish for lunch, dinner, or to take in a lunchbox.
Rice noodles with vegetables and soy sauce
- Time: 15 min
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice Noodles (2 packs) | 400 g |
| Red onion | 1 |
| Leek | 1 |
| Carrots | 2 |
| Red bell pepper | ½ |
| Zucchini | 1 |
| Chopped ginger (a piece) | as needed |
| Mushrooms | a handful |
| Soy sauce or tamari | to taste |
| Extra virgin olive oil | a little |
Elaboration
- Cook the noodles in plenty of boiling water for the time indicated on the package instructions (2 to 5 minutes). Drain and set aside. Don’t worry if the noodles seem sticky; they will become soft and separate when you add the soy sauce.
- Finely chop the onion, leek, and ginger, and sauté them in a little olive oil. When they begin to soften, add the remaining chopped vegetables. Sauté for 8 to 10 minutes.
- Mix the vegetables with noodles and add soy sauce or tamari to taste.
Grades (Notes)
- STORAGE: Keep in the refrigerator in an airtight container.
- FREEZING: Yes, as long as it doesn’t contain potatoes.
- SHELF LIFE: 4 days in the refrigerator.
Nutritional Facts for Easy & Healthy Rice Noodles
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 bowl |
| Calories | 280 kcal |
| Carbohydrates | 46 g |
| Protein | 7 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 390 mg |
| Potassium | 240 mg |
| Fiber | 3 g |
| Sugars | 4 g |
| Vitamin A | 320 IU |
| Vitamin C | 10 mg |
| Calcium | 35 mg |
| Iron | 1.8 mg |
Note: Nutritional values are approximate and may vary depending on the vegetables, sauce, and noodles used. This healthy rice noodle recipe is light, flavorful, and a good source of carbohydrates and essential nutrients for a balanced meal.