Spicy Vegan Stir-Fry Rice Noodles Recipe

Preparing the Noodles

1. Cook the Noodles: Follow the package instructions to cook the rice noodles. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent them from sticking together. Set aside.

Making the Sauce

2. Combine Sauce Ingredients: In a small bowl, mix the rice vinegar, Sriracha hot sauce, brown sugar, soy sauce, and vegan oyster sauce until well combined. This sauce will be the flavor base for the dish.

Stir-Frying the Vegetables

3. Heat the Oil: In a large skillet or wok, heat the vegetable oil over high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add Onions: Add the chopped onion to the skillet and sauté for an additional minute, stirring regularly to ensure even cooking.
5. Incorporate Bell Pepper: Add the sliced bell pepper and continue to sauté for another minute.

Combining Noodles and Sauce

6. Add Carrots: Incorporate the julienned carrots into the skillet, mixing them thoroughly with the other vegetables.
7. Add Noodles: Stir in the cooked rice noodles, ensuring they are well coated with the vegetables and oil.
8. Pour Sauce: Add the prepared sauce to the skillet, tossing the noodles and vegetables to ensure they are evenly coated with the sauce.

Finishing Touches

9. Cook Further: Continue to sauté the mixture for an additional 2-3 minutes, allowing the noodles to absorb the sauce and the vegetables to soften slightly.
10. Add Thai Basil: Remove the skillet from heat and stir in the chopped Thai basil, allowing its fresh flavor to infuse into the dish.

Serving

11. Plate the Dish: Serve the stir-fry immediately, garnishing with additional Sriracha hot sauce or red pepper flakes for extra spice if desired.

Cooking in an Instant Pot

12. Instant Pot Preparation: To make this dish in an Instant Pot, start by cooking the rice noodles as directed on the package.
13. Combine Sauce: In a separate bowl, mix the sauce ingredients as mentioned above.
14. Sauté Vegetables: Select the sauté option on the Instant Pot, add the oil, and sauté the red bell pepper, onions, and carrots for 2-3 minutes.
15. Add Sauce and Broth: Stop the sauté function, deglaze the pan, and add the sauce mixture along with 3 cups of vegetable broth or water. Stir to combine.
16. Pressure Cook: Close the lid and pressure cook on high for 2 minutes. Once done, quick release the pressure, open the lid, and stir in the cooked noodles and thai basil.

Tips for Perfect Stir-Fry

• Noodle Choice: Use thinner rice noodles, such as pad Thai noodles, if wide ones are unavailable.
• Reduce Sodium: Halve the soy sauce to reduce the salt content without compromising flavor.
• Vegetable Variations: Feel free to add other vegetables like broccoli, snap peas, or baby corn for added texture and nutrition.

Nutritional Information

• Carbohydrates: 103 g
• Fiber: 5 g
• Fat: 6 g
• Calcium: 81 mg
• Calories: 499 kcal

Additional Tips

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat or in the microwave.
• Customization: Customize the spice level by adjusting the amount of Sriracha hot sauce to suit your preference.
• Protein Addition: Add tofu or tempeh to increase the protein content and make the meal more filling.

This Spicy Vegan Stir-Fry Rice Noodles recipe is a versatile and delicious meal that can easily be tailored to suit your tastes and dietary needs. Enjoy the vibrant flavors and the simplicity of this quick and healthy dish.