Lite: Rice Noodles With Broccoli

This light yet satisfying dish combines chewy rice vermicelli with fresh broccoli florets and crunchy bean sprouts. The flavors are bright and savory, driven by a quick sauce of garlic, ginger, lime, and chili. Its a perfect weeknight meal that comes together in under 30 minutes. The dish balances textures beautifullythe soft noodles contrast with the crisp vegetables, while the sauce ties everything together with a hint of sweetness and heat. Ideal for those seeking a low-calorie, plant-based option that doesnt sacrifice taste. Serve it immediately to enjoy the best texture and flavor profile.

Cooking Method: Boiling, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 293.2

Description

This light yet satisfying dish combines chewy rice vermicelli with fresh broccoli florets and crunchy bean sprouts. The flavors are bright and savory, driven by a quick sauce of garlic, ginger, lime, and chili. Its a perfect weeknight meal that comes together in under 30 minutes. The dish balances textures beautifullythe soft noodles contrast with the crisp vegetables, while the sauce ties everything together with a hint of sweetness and heat. Ideal for those seeking a low-calorie, plant-based option that doesnt sacrifice taste. Serve it immediately to enjoy the best texture and flavor profile.

Ingredients

1/4 pound Rice vermicelli noodles
4 cup Small broccoli florets
3 cup Bean sprouts
1 tablespoon Vegetable oil
2 Garlic Cloves, minced
1 Red Chili pepper, seeded and chopped
3 tablespoon Oyster sauce (or soy sauce for vegan option)
2 tablespoon Lime juice
1 tablespoon Fish sauce (or soy sauce for vegan option)
1 tablespoon Gingerroot, minced
1 teaspoon Granulated sugar
3 Green onions Chopped, for garnish

Directions

1
Soak rice vermicelli noodles in warm water for 15 minutes until softened; drain and set aside.
2
In a large pot of boiling water, cook broccoli florets for 2 minutes until bright green and tender-crisp.
3
Add the drained noodles to the pot with the broccoli and cook for 1 minute until heated through.
4
Add bean sprouts to the pot and immediately drain all vegetables and noodles together; rinse briefly with cool water to stop cooking and drain well.
5
In a wok or large nonstick skillet, heat vegetable oil over medium heat.
6
Add minced garlic and cook, stirring constantly, for 1 minute until fragrant but not browned.
7
Stir in chopped chili pepper, oyster sauce, lime juice, fish sauce, minced ginger, and sugar; cook for 1 minute to combine into a smooth sauce.
8
Mix the noodle and vegetable mixture into the wok; toss and cook for 1 minute until everything is coated in the sauce and heated through.
9
Transfer to serving plates and sprinkle with chopped green onions before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 293.2kcal

% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.2g6%
Cholesterol 6.0mg2%
Sodium 289.2mg13%
Total Carbohydrate 53.6g18%
Dietary Fiber 20.0g80%
Sugars 8.9g
Protein 17.9g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice noodles, broccoli, bean sprouts, thai stir fry, vegan, healthy dinner, quick meal, garlic ginger, chili pepper, lime juice, light meal, vegetable stir fry

Read it online: https://www.chefs-mate.com/recipe/lite-rice-noodles-with-broccoli/