If you are looking for a quick and tasty noodle stir-fry, these beef and vegetable rice noodles are just the thing. I love how these taste and I also love that they are packed with tons of veggies and protein!
The noodles I use for these are the rice stick noodles, most commonly seen in Thai dishes like pad Thai They are inexpensive, easy to prepare and nothing compares to their unique and delicious texture.
The vegetables in this stir fry can be found in many fresh stir fry vegetable packs, so if you are really in a crunch for time, you can grab a bag in your grocers produce aisle and skip all the chopping prep work! I also love buying the veggie snack trays and using the leftover vegetables in those for this stir fry.
What you need to make these beef and vegetable rice noodles: (printable recipe card is below)
Serves 4-6
- 16 ounces rice stick noodles (pad Thai noodles)
- Water to soak noodles in
- 3 tablespoons toasted sesame oil
- 1 small onion – chopped
- 1 cup bell peppers – chopped
- 2 cups broccoli – cut into bite size pieces
- 1 cup carrots – chopped
- 1 cup sugar snap peas
- 1 pounds ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger or 1 tablespoon fresh ginger grated or minced
- 1 teaspoon garlic powder or 2 tablespoons minced garlic
- 3 1/2 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- 1 cup water
- Chili oil or chili Crisp for on top (optional)
Instructions
- Prep all vegetables and set aside.
- Soak rice noodles in water, Follow package directions.
- In a large skillet pan, add sesame oil and turn heat on high. Add onions, bell peppers, broccoli, carrots and sugar snap peas and sauté until the onions soften, about 3-4 minutes, adjust heat if it gets too hot.
- Add ground beef, salt, garlic, ginger, soy sauce and sugar to the pan and break ground beef apart while you stir fry the beef with the veggies.
- Add the soaked rice noodles and 1 cup of water to the pan.
- Use tongs or a spatula to stir together the noodles, the beef and the veggies.
- Taste a noodle and add more salt if needed or more water if the noodles are too chewy.
- Once noodles are to desired doneness, remove from heat.
- Top with chili oil or chili crisp if desired and enjoy.
Here are a few other recipes you may enjoy:
Steak and Potato Stir Fry
Shichimi Togarashi (7 Spice) Chicken Stir Fry
Tofu and Broccoli Stir Fry
Crispy Mapo Tofu
Red Thai Curry With Pumpkin
Seafood Pad Thai
Beef and Vegetable Rice Noodles
Ingredients
- 16 ounces rice stick noodles pad Thai noodles
- Water to soak noodles in
- 3 tablespoons toasted sesame oil
- 1 small onion – chopped
- 1 cup bell peppers – chopped
- 2 cups broccoli – cut into bite size pieces
- 1 cup carrots – chopped
- 1 cup sugar snap peas
- 1 pounds ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger or 1 tablespoon fresh ginger grated or minced
- 1 teaspoon garlic powder or 2 tablespoons minced garlic
- 3 1/2 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- 1 cup water
- Chili oil or chili Crisp for on top optional
Instructions
- Prep all vegetables and set aside.
- Soak rice noodles in water, Follow package directions.
- In a large skillet pan, add sesame oil and turn heat on high. Add onions, bell peppers, broccoli, carrots and sugar snap peas and sauté until the onions soften, about 3-4 minutes, adjust heat if it gets too hot.
- Add ground beef, salt, garlic, ginger, soy sauce and sugar to the pan and break ground beef apart while you stir fry the beef with the veggies.
- Add the soaked rice noodles and 1 cup of water to the pan.
- Use tongs or a spatula to stir together the noodles, the beef and the veggies.
- Taste a noodle and add more salt if needed or more water if the noodles are too chewy.
- Once noodles are to desired doneness, remove from heat.
- Top with chili oil or chili crisp if desired and enjoy.