Vegetable Stir Fry with Rice Noodles
Prep time
Cook time
Total time
This recipe is reprinted with permissions from Vegan 101: Master Vegan Cooking with 101 Great Recipes by Kate DeVivo.
Serves: 3 to 4 servings
  • 1 package (8 ounces) rice noodles
  • 1 tablespoon canola oil (can sub your favorite high-heat oil)
  • 1 cup cut green beans
  • 1 cup cubed yellow summer squash
  • ½ cup thinly sliced celery
  • ½ cup thinly sliced red bell pepper
  • 4 green onions, thinly sliced
  • 1 tablespoon finely chopped fresh gingerroot
  • 2 cups (473 mL) shredded napa cabbage
  • 1 cup (236 mL) reduced-sodium vegetable broth
  • 2 tablespoons (30 mL) dry sherry (optional)
  • 2-3 teaspoons (10-15 mL) light soy sauce
  • ½-1 teaspoon (2.5-5 mL) Szechuan chili sauce
  1. Place the noodles in a large bowl; cover with cold water. Let stand until the noodles separate and are soft, about 15 minutes. Drain.
  2. Heat the oil in a large wok or skillet. Add the green beans, squash, celery, bell pepper, green onions, and ginger and stir fry until tender, about 8 to 10 minutes.
  3. Add the cabbage and stir-fry 1 minute.
  4. Stir in the noodles and remaining ingredients.
  5. Heat to boiling; reduce heat and simmer, uncovered, until the noodles have absorbed all liquid, about 5 minutes.
Recipe by Go Dairy Free at