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Veggie Rice Noodles

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Veggie Rice Noodles

4 from 4 votes
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Course: Main Course
Cuisine: Asian
Keyword: gluten-free, lowfat, rice noodles, vegetarian, Veggie Rice Noodles
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 1 1/2 cup noodles with veggies, 1/2 cup pineapple
Calories: 382kcal


  • 8 ounce rice noodles, dry
  • 1/4 medium onion
  • 1 cup broccoli, florets
  • 1 pound asparagus
  • 1 medium carrot
  • 1/2 cup green peas, frozen
  • 1 cup edamame, shelled
  • 2 tablespoon soy sauce, low sodium
  • 2 tablespoon vinegar, rice
  • 1/2 teaspoon red pepper/chili flakes
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger root, fresh
  • 3/4 cup vegetable broth

Serve With

  • 2 cup pineapple


  • Cook noodles according to package directions
  • Slice or chop veggies; remove edamame from pod (if necessary).
  • Add vegetables to a large skillet and stir fry until tender.
  • In a separate bowl, combine the soy sauce, rice vinegar, red pepper flakes, brown sugar, sesame oil, grated ginger, and chicken broth.
  • Add the cooked noodles and sauce to the vegetables in the skillet. Stir until well combined.
  • Continue cooking until warmed through. Serve with pineapple on the side.
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Calories: 382kcal | Carbohydrates: 73g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 636mg | Fiber: 7g | Sugar: 17g

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