Stir-Fried rice noodles with vegetables

By the GetYourMacros team · 31 August 2026

A classic Asian-style stir-fry with crunchy vegetables and eggs for a balanced, high-protein meal.

• Time 20 min
• Course One-dish meal
• Diet Vegetarian
• Cuisine Asian
• Allergens gluten, eggs, soy

Ingredients (1 serving)

• 80 g Rice noodles
• 3 Eggs (180 g)
• 150 g Zucchini
• 100 g Carrots
• 30 g Spring onion
• 20 ml Soy sauce
• 10 ml Extra virgin olive oil
• Fresh ginger to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Soak the rice noodles in a bowl of hot water for 8-10 minutes until softened, then drain.
2. Wash and cut the zucchini and carrots into thin matchsticks.
3. Heat half the olive oil in a large non-stick pan or wok and scramble the eggs with a pinch of salt until firm, then set aside.
4. In the same pan, add the remaining oil, grated ginger, and chopped spring onion, sautéing for 1 minute.
5. Add the carrots and zucchini to the pan and stir-fry over high heat for 5-6 minutes until tender but still crunchy.
6. Toss the drained noodles and scrambled eggs into the pan with the vegetables.
7. Pour in the soy sauce and sauté everything for another 2 minutes, stirring constantly to combine the flavors.
8. Serve immediately, garnishing with the green part of the spring onion.

Tips

• For extra crunch, add a handful of peanuts or sesame seeds at the end.
• This dish keeps well for 2 days in the fridge; reheat in a pan with a splash of water.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.