A Favorite Rice Noodle Stir Fry

I’m going to write this recipe up using broccoli as the green vegetable here, but you have lots of other options. Use an equivalent amount of asparagus (1 1/2-inch segments), or 4-5 big handfuls of chopped kale. Pre-cooked artichoke hearts are fair game, shredded or quartered Brussels sprouts, peas, (or pea shoots!). You see where I’m heading? This is all really adaptable based on what you have on hand. You’ll want to have all your ingredients at the ready before you start cooking here. It comes together fast. The rice noodles I like for this are about 1 1/2 inch square (called rice flake) and I find them in many well-stocked Asian markets There's a Vietnamese & Cambodian-centric market near me that stocks a wide range of rice noodles / flake.


  • 4 ounces wide rice noodles or big square “rice flake” noodles
  • 1 serrano pepper, sliced 1/8-inch thinly
  • 1/3 cup rice or white wine vinegar
  • 2 tablespoons soy sauce, tamari, or coco aminos
  • 4 ounces extra firm tofu, crumbled
  • 2 teaspoons of a favorite chile oil
  • 2 tablespoons oil
  • 1/2 onion, sliced 1/4-inch thick
  • 8 ounces mushrooms, chopped in 1/2-inch pieces (optional)
  • 1 head of broccoli, trimmed into small florets
  • 1/3 cup well-toasted cashews (or peanuts)
  • For serving: slivered market lime, Meyer lemon zest, or orange zest (optional)


  1. In a medium saucepan boil the rice noodles in a good amount of unsalted water until tender. Drain and toss with a teaspoon or so of oil. Combine the serrano pepper slices and vinegar in a small bowl. Set both of these aside.

  2. Drizzle one tablespoon of the soy sauce over the tofu and toss well.
  3. Combine the chile oil, remaining 1 tablespoon of soy sauce, and 4 tablespoons of water in a glass.
  4. Have a skillet or wok lid ready and all your ingredients prepped before you dive into the next steps. In a large skillet or wok heat the oil over high heat. Add the onion and mushrooms (if using) and cook until they both take on a bit of color - 3 minutes or so. Stir in the tofu and cook for another minute. Add the chile-soy water and the broccoli, stir briefly, and then quickly cover. Cook, uncovering to stir once or twice, until the broccoli brightens and starts to get a bit tender, a couple minutes. 

  5. Uncover, stir in the noodles (if they’re sticking a bit, just gently coax them apart). And if the pan seems a bit dry, add another tablespoon or two of water.

  6. Stir in the cashews and add a bit of lemon zest or slivered lime leaf if you have it. Serve asap topped with a few chiles and drizzle of vinegar.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serves 4


Serves 2-4.