• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Global Recipes

    Indonesian-Style Vegetable Stew with Rice Noodles

    Published: Mar 15, 2020 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Certain Indonesian vegetable dishes are characteristically filled with colorful vegetables—in this case, broccoli, carrots, cauliflower, and bell pepper. In this recipe, the vegetable stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This stew has so much going for it that you need only a simple salad to complete the meal.

    Indonesian-Style Vegetable Stew with Rice Noodles

    Serves: 6

    Ingredients

    • 4 oz bundle fine Asian rice noodles
    • 1 tbsp neutral vegetable oil, such as safflower
    • 1 large onion, quartered and thinly sliced
    • 2 cloves garlic, minced
    • 1 small fresh hot green chili pepper, seeded and minced
    • 1 medium broccoli crown, cut into bite-sized pieces
    • 2 medium carrots, peeled and sliced on a diagonal
    • ½ small head cauliflower, cut into bite-sized pieces
    • 1 medium red bell pepper, cut into narrow 2-inch strips
    • 2 cups mung bean sprouts
    Sauce
    • ⅓ cup natural-style peanut butter
    • ¼ cup hot water
    • 1 tbsp natural granulated sugar
    • 1 tsp Sriracha or other hot sauce
    • 2 tbsp reduced-sodium soy sauce

    Instructions

    1. Combine the ingredients for the sauce in a small bowl and whisk together. Set aside.
    2. Combine the rice noodles with enough hot water to cover in a heatproof container. Let them soak, covered, for 20 minutes, or until al dente. Drain the noodles, then transfer to a cutting board and chop in several directions to shorten.
    3. While the noodles are soaking, heat the oil in a wok or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
    4. Add the broccoli and carrots with just enough water to keep the mixture moist. Turn the heat up and stir-fry until the broccoli is bright green. Add the cauliflower and bell pepper and continue to stir-fry, adding a bit of water from time to time to keep the mixture moist. Last, add the bean sprouts and stir-fry gently until the sprouts are slightly wilted.
    5. Pour the sauce over the vegetable mixture, then gently stir in the cooked rice noodles. Add more hot sauce and/or soy sauce to taste (or just pass them around for individual servings), cook for another minute or two, then serve.
    • Try some of VegKitchen’s other Soulful Soups.
    • Sample more recipes for global stews.

    More recipes you may enjoy

    • Sticky Sesame Cauliflower
    • Black Bean and Zucchini Tortilla Casserole
    • Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
    • Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Vegan Apple Honey
    • Chipotle Black Bean Burgers (Vegan)
    • Vegan Walnut Taco Meat
    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media