Sweet and Spicy Rice Noodles with vegetables


Sweet and spicy Rice noodles  Now that I am on a gluten free diet, I try to cook interesting recipes. And so rice noodles came to the rescue this week! Rice noodles taste wonderful and are so much more healthier than regular noodles made from white flour.  I usually pick my rice noodles from the Asian supermarket. They have so many different varieties of rice noodles that it can actually be challenging to decide which one to pick 🙂 But I have tried different brands and noodles of different thickness and they all usually taste great. The only thing you need to pay attention to is to follow the instructions on the package. And that reminds me, make sure you pick a package that has labeling in english!

Asian style rice noodlesThese noodles tasted especially delicious because of all the different veggies I added. For the sauce, I just used my instincts and added ingredients for sweetness, sourness and and for spicy hot. This is an easy recipe – cook the noodles, stir fry the veggies, mix the noodles with the veggies, add the sauce and slurp away to glory 🙂

Bringing this sweet and spicy noodle dish to Throwback Thursday. Also Linking to Fiesta Friday this week where  Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife are co-hosts this week.

Sweet and Spicy Rice Noodles with vegetables

  • Servings: makes about 2-3 servings
  • Difficulty: Easy
  • Print


  • Rice Noodles  8 oz pk (break into halves for easy handling)
  • 2 tbsp olive oil
  • 2 cloves garlic, chopped fine
  • 1/2 onion, long thin slices
  • 1/2 cup chopped broccoli
  • 1/2 cup chopped cauliflower
  • 1 cup mushrooms, sliced
  • 1/2 cup carrots grated
  • 1/2 cup grated zucchini

For the sauce:

  • 1 tbsp lime juice
  • 2 tsp grated ginger
  • 1 tsp brown sugar
  • 1 tsp pad thai sauce(optional)
  • 1 tsp honey
  • 3-4 tsp sriracha sauce (use per your taste)
  • 1/2 cup light soy sauce( Use Gf soy for Gf version)
  • 1/4 cup water

crushed red pepper flakes (optional)


Boil for 5 mins in boiling water
Drain. Rinse with cold water. Keep aside.

In a medium size mixing bowl, add all sauce ingredients and stir to dissolve the sugar and blend everything well. Keep aside.

In a large wok, add the oil and the onions and the garlic. Saute for 1 minute. Then add the broccoli and cauliflower.  Cover and cook for about 2-3 minutes. Then add the mushrooms and sauté for another 2 minutes. Next add the grated carrots and zucchini.  Stir for 30 seconds and add the noodles too followed by the sauce. Toss everything well together to coat with sauce.  Check for seasoning and add salt or crushed red pepper if needed.

Serve hot!

Notes: You can use any combination of veggies but make sure to cook them step wise starting first with the hard ones. otherwise you will have mushy veggies.

Rice noodles with vegetables




6 Comments Add yours

  1. Beautiful recipe and such a fun sauce to go with it! I like a bit of a kick! Thanks for linking up with us on Throwback Thursday!



  2. chefceaser says:

    Reblogged this on Chef Ceaser.


  3. And thanks for linking with Fiesta Friday, too!! 🙂


  4. I’m so happy to learn about your wonderful vegan food blog! This dish looks wonderful. Thanks for sharing this at Fiesta Friday #117!

    Liked by 1 person

    1. Indu says:

      thanks for visiting!


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