Black & Brown Rice Noodle Stir Fry
This quick and colorful Black & Brown Rice Noodle Stir Fry is packed with crunchy vegetables, savory stir fry sauce, and nutty peanuts. Made with Edward & Sons Black & Brown Rice Noodles, it's an easy plant-based meal that's ready in just 30 minutes.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
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1 (8-ounce) package Edward & Sons Black & Brown Rice Noodles
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3 tablespoons vegetable oil
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1 cup baby corn, cut into bite-sized chunks
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¼ cup chopped peanuts, divided
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¼ cup stir fry sauce or thick teriyaki sauce
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Fresh cilantro, chopped, for garnish
Instructions
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Place the noodles in a large bowl and cover with hot water. Soak for 6 minutes, then drain thoroughly and set aside.
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Heat the vegetable oil in a large skillet or wok over medium heat.
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Add the baby corn and stir-fry for 3–4 minutes, or until lightly charred.
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Add the drained noodles and cook for 2 minutes, tossing frequently.
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Stir in the stir fry sauce and 2 tablespoons of the chopped peanuts. Toss until the noodles are evenly coated and heated through.
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Divide among serving bowls and garnish with the remaining chopped peanuts and fresh cilantro.
Tips
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Add tofu, edamame, or your favorite plant-based protein to make this meal even more filling.
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Feel free to add vegetables like bell peppers, mushrooms, snap peas, or carrots for extra color and crunch.
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If you like a little heat, finish with a drizzle of sriracha or a pinch of red pepper flakes before serving.
