Ingredients
Method
- Boil water in a large pot and cook the rice noodles for 4-6 minutes until tender but firm, then drain and rinse under cold water.
- Chop the vegetables into bite-sized pieces while the noodles are cooking.
- Heat oil in a large skillet over medium heat and sauté the protein for 5-7 minutes until fully cooked.
- Add the chopped vegetables and grated ginger to the skillet and stir-fry for 3-5 minutes until the vegetables are tender-crisp.
- Combine the drained rice noodles and soy sauce in the skillet and mix until well combined, adding reserved pasta water if necessary.
- Serve the dish hot and garnish with sesame seeds or green onions if desired.
Nutrition
Notes
Noodle Texture: I always pull my rice noodles off the heat just before they feel fully soft because they continue to soften once they hit the hot skillet.
Uniform Chopping: I make sure to