Vegan Rice Noodles

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These vegan rice noodles are a healthy and flavorful stir fry with mushrooms, red peppers, snow peas, and a sweet and spicy sauce. Quick and easy!

Prep Time 20 minutes | Cook Time 10 minutes | Total Time 30 minutes



  • 1/2 pound rice noodles
  • 1 tablespoon olive oil
  • 7 ounces small cremini mushrooms halved
  • 1 red pepper cut into strips
  • 7 ounces snow peas
  • Salt & pepper to taste
  • Scallions to taste


  • 3 tablespoons hoisin sauce
  • Juice of 1/2 lime
  • 1 teaspoon rice vinegar
  • 1 tablespoon sriracha sauce
  • 1 tablespoon soy sauce
  • 3 cloves garlic minced
  • 1/2 teaspoon fresh ginger grated


  1. Boil a pot of salted water for the rice noodles. Cook according to package directions until just tender.
  2. Meanwhile, prep the other ingredients. Add the sauce ingredients to a bowl and whisk them together.
  3. Add the olive oil to a skillet over medium-high heat. Once the oil’s hot, add the mushrooms and sauté, stirring occasionally, for 4-5 minutes or until they start to take on color and soften a bit.
  4. Add the red pepper and snow peas and cook, stirring often, for 2-3 minutes or until they’re just tender. 
  5. Add the sauce and cook for about a minute. 
  6. Drain the rice noodles and toss with the rest of the stir fry. Season with salt & pepper if needed. Garnish with scallions and other suggestions (see blog post) if desired. Serve immediately. 

Recipe Notes

  • I used A Taste of Thai straight cut rice noodles. If your noodles are cooked before the rest of the dish is ready, I suggest tossing them with a bit of oil so they don’t stick together as much.
  • I keep my ginger in the freezer – it makes it much easier to grate. I use my handy Microplane to grate it.
  • I only listed the scallions as garnish in the recipe, but in the blog post I have a few more options if you’re interested.

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