Healthy 15-Minute Rice Noddles

Healthy 15-Minute Rice Noddles

These Healthy 15-Minute Rice Noddles are perfect for a quick weeknight meal. In only 15 minutes and using a handful of ingredients, you can have a delicious meal on the table. Minimal effort required! 

 

Healthy 15-minute rice noodles

 

This Healthy 15-Minute Rice Noddles recipe could not be easier. It uses a simple 6-ingredient sauce – this may sound like a lot, but all you have to do is whisk the ingredients together and I promise this is the most complicated part of the recipe – plus rice noodles for a tasty meal ready in minutes. 

 

But we won’t stop at just noodles for dinner. I’ve included some suggestions for protein and veggie mix-ins to keep things balanced. You’ve got options depending on what you have on-hand, and how much time and effort you’re willing to dedicate to tonight’s dinner. Regardless of which mix-ins you choose though, each option keeps things simple to have your meal ready in no more than 30 minutes. 

 

Ingredients for Healthy 15-Minute Rice Noddles

 

healthy 15-minute rice noodles - ingredients

 

The Sauce

Water: this will dilute the sauce initially, but most will be evaporated as it cooks and thickens. 

Soy Sauce: any kind will do, though I suggest using low sodium.

Honey: you can swap this for maple syrup, brown sugar, or any other sweetener. 

Rice vinegar: this can be swapped for lemon juice if you don’t have rice vinegar on hand.

Corn Starch: this helps to thicken the sauce.

Sriracha: for an added kick. I suggest using less than what the recipe calls for if you don’t like things spicy.

Dried ginger: this adds a boost of flavour to this tasty sauce. 

 

The Noodles

Rice noodles: I love the texture that rice noodles add to this dish. I also love that they cook quickly. I used medium-sized noodles which are ready in 3 minutes. Any thickness/size of rice noodles will work here, just be sure to follow the cooking instructions on the package for the recommended cooking time.

 

How to make Healthy 15-Minute Rice Noddles

 

Boil a medium pot of water on the stovetop. Meanwhile, using a small bowl or liquid measuring cup, whisk together the rice noodle sauce ingredients. Set aside. 

 

healthy 15-minute rice noodles - preparation

 

Once water is boiling, add rice noodles and cook according to instructions. Strain the noodles once they have cooked and return them to the pot. Turn the cooking temperature up to medium-high heat and pour the sauce over the noodles. 

 

Stir noodles until the sauce has thickened and most of the water has evaporated, about 2 minutes. 

 

healthy 15-minute rice noodles - cooked

 

That’s it! But before you’re ready to eat, be sure to choose one of the mix-in options below to add protein and vegetables to the meal and keep things balanced. 

 

Meal-worthy mix-ins

 

Protein: 

Frozen edamame: this is the simplest no-prep protein addition. I suggest using a separate pan and gently sautéing the edamame on medium heat when the noodles have ~1 minute left to cook. You can add matchstick carrots or frozen veggies in this stage too. Pour the sauce over the edamame and veggies, then add noodles and stir until the sauce has thickened and most of the water has evaporated. 

 

healthy 15-minute rice noodles with edamame and carrots

 

Scrambled eggs: whisk eggs in a small bowl. Using a medium pan, cook eggs stirring often to break apart the egg pieces. Once eggs have fully cooked, add your vegetable option and give the veggies a quick sauté . Add the sauce and noodles, cooking until the sauce has thickened and most of the water has evaporated. 

 

Crispy tofu: press a block of extra firm tofu to remove the excess moisture, then cut into 1/2 inch cubes. Coat tofu with corn starch and garlic powder. Sauté in a pan with sesame oil over medium-high heat until crispy. When tofu is almost done, you can add your vegetable addition. Pour a small amount of sauce over the tofu in the last minute 30-seconds of cooking. Add the rice noodles and remaining sauce, stirring to combine and cook until the sauce has thickened and most of the water has evaporated. 

 

crispy tofu in a skillet

 

Leftover shredded chicken or other meat/fish: if you’ve got leftover protein on hand, simply add this to the pan with the sauce and noodles, stirring to combine and cook until the sauce has thickened and most of the water has evaporated. 

 

Vegetables: 

 

Matchstick carrots (no prep required!): I love purchasing matchstick carrots at the grocery store for a no-prep-required quick veggie addition to recipes. I suggest giving your carrots a quick sauté in a pan with oil before adding the noodles and sauce. Note: if you have the time you can also shred carrots yourself rather than purchasing the pre-prepared version.

 

healthy 15-minute rice noodles with edamame and carrots

 

Spinach/greens (no prep required!): pre-washed greens are a simple no-prep-required vegetable addition. You can add quite a bit because they will shrink down in volume as they cook. Aim for a generous handful per serving. Add the greens to the pan in the last stage of cooking with the noodles and sauce and they will cook down as they combine with the other ingredients. 

 

Frozen veggies (no prep required!): frozen veggies are a nutritious option that you can always have on hand. I suggest using a separate pan to quickly sauté the frozen veggies first before adding the sauce and noodles.  

 

healthy 15-minute rice noodles with tofu and carrots

 

Suggested combinations: 

Edamame + matchstick carrots

Scrambled egg + frozen veg

Leftover shredded protein + greens 

Crispy tofu + matchstick carrots 

 

healthy 15-minute rice noodles blog graphic

 

Healthy 15-Minute Rice Noddles Recipe 👇

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
healthy 15-minute rice noodles

Healthy 15-Minute Rice Noddles


Description

These Healthy 15-Minute Rice Noddles are perfect for a quick weeknight meal. In only 15 minutes and using a handful of ingredients, you can have a delicious meal on the table. Minimal effort required!


Scale

Ingredients

1/2 cup water

1/4 cup soy sauce

2 tbsp honey (can swap for maple syrup)

1 tbsp rice vinegar

2 tbsp corn starch

1/2 tbsp sriracha (use less if you don’t like spicy)

½ tsp dried ginger

220g rice noodles


Instructions

  1. Boil a medium pot of water on stovetop. Meanwhile, using a small bowl or liquid measuring cup, whisk together everything except the noodles.
  2. Once water is boiling, add rice noodles and cook according to instructions. Strain the noodles once they have cooked and return them to the pot. Turn the cooking temperature up to medium-high heat and pour the sauce over the noodles.
  3. Cook until the sauce has thickened and most of the water has evaporated, about 2 minutes.
  4. See the mix ins below (in notes) to make this a balanced meal!

 

Notes

Suggested meal-worthy add-ins:

  • Frozen edamame + matchstick carrots: using a medium-sized pan, sauté the edamame (about 1 cup) and carrots (about 1.5 cups) over medium-high heat. You can start when the noodles have ~1 minute left to cook. Pour sauce over the edamame and carrots, then add noodles and cook until the sauce has thickened and most of the water has evaporated.
  • Crispy tofu + spinach: press one brick of extra firm tofu to remove the excess moisture, then cut into 1/2 inch cubes. Coat tofu with 1 tbsp corn starch and 1 tsp garlic powder. Sauté in a pan with sesame oil over medium-high heat until crispy. Pour a small amount of sauce over the tofu in the last minute 30-seconds of cooking. Add the rice noodles and remaining sauce, and ~4 generous handfuls of spinach. Stir to combine and cook until the sauce has thickened and most of the water has evaporated.
  • Scrambled eggs + frozen veggies: whisk four eggs in a medium bowl. Using a medium pan, cook eggs stirring often to break apart the egg pieces. Once eggs have fully cooked, add ~2 cups frozen vegetables and give the veggies a quick sauté . Add the sauce and noodles, cooking until the sauce has thickened and most of the water has evaporated.
  • Category: Entree
  • Method: Stove top
  • Cuisine: Asian

Keywords: rice noodles, 15-minute recipe

 

 

 

 

Don’t miss a thing! Subscribe to receive the latest recipes and healthy eating tips straight to your inbox!

 

About Brittany 

Brittany Raftis, Registered Dietitian Real Good Eats

 

Hi there! I am a registered dietitian and I  💚  food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!

 

 

 

 



Leave a Reply

Your email address will not be published. Required fields are marked *