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In today’s fast-paced world, finding a dish that is both nutritious and quick to prepare can be a challenge. Enter the Vibrant Veggie Delight Stir-Fry, a feast for the eyes and the palate that brings a spectrum of colors and flavors to your table. This dish is not only visually appealing with its rainbow of fresh vegetables but also packed with essential nutrients, making it an excellent choice for those seeking a wholesome meal without the hassle. Whether you are a busy professional, a parent juggling family commitments, or someone simply looking to eat healthier, this stir-fry is your go-to recipe for a nourishing weeknight dinner.

Simple Vegetable Stir-Fry with Rice Noodles

Discover the Vibrant Veggie Delight Stir-Fry, a colorful and nutritious meal that’s quick to prepare! Packed with a variety of fresh vegetables like bell peppers, carrots, and broccoli, this dish is both eye-catching and healthful. Perfect for busy weeknights, it features gluten-free rice noodles and flavorful sauces that enhance its deliciousness. Enjoy a wholesome and satisfying dinner that's easy to make and guarantees a delightful dining experience. Cook your way to health with this vibrant recipe!
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Ingredients
  

8 oz rice noodles

2 tablespoons vegetable oil

1 bell pepper (any color), sliced into thin strips

1 medium carrot, julienned

1 cup broccoli florets, cut small

1 cup snap peas, trimmed

2 cloves garlic, minced

1 tablespoon fresh ginger, finely minced

3 tablespoons soy sauce (or tamari for gluten-free option)

1 tablespoon oyster sauce (or mushroom sauce for a vegan option)

1 teaspoon sesame oil

2 green onions, chopped (green and white parts separated)

Sesame seeds (for garnish)

Fresh cilantro (for garnish, optional)

Lime wedges (for serving)

Instructions
 

Cook the Rice Noodles: In a large pot, bring water to a rolling boil and season it with salt. Add the rice noodles and cook according to the package instructions, typically for 4-5 minutes, until tender. Drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside for later use.

    Prepare the Stir-Fry Base: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and ginger. Sauté for approximately 30 seconds, stirring frequently until the mixture becomes fragrant.

      Add the Vegetables: Introduce the sliced bell pepper, julienned carrot, broccoli florets, and snap peas to the skillet. Stir-fry the mixture for about 4-5 minutes until the vegetables are bright and tender-crisp but still have a bit of crunch.

        Incorporate the Noodles: Gently add the cooked rice noodles to the pan, ensuring they are evenly distributed throughout the vegetables. Pour in the soy sauce and oyster (or mushroom) sauce. Toss everything together to combine well, allowing the noodles to absorb the saucy flavors.

          Season and Finish: Drizzle the sesame oil over the stir-fry and incorporate the chopped green onions (reserve some green parts for garnish). Continue to toss the stir-fry for an additional 1-2 minutes until everything is thoroughly heated and the flavors are mingled.

            Serve: Dish out the vibrant stir-fry onto serving plates. For visual appeal, garnish with a sprinkle of sesame seeds and fresh cilantro (if using). Serve alongside lime wedges to squeeze over the stir-fry for a delightful zesty kick.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings.