Beef and Vegetable Rice Noodles
This noodle stir fry is easy to make, packed with vegetables, protein and flavor!
Servings: 6 servings
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.