Dairy-Free Stir-Fried Glass Noodles
Master the art of quick, flavorful weeknight cooking with this Dairy-Free Stir-Fried Glass Noodles recipe. Perfectly chewy glass noodles, made from sweet potato or mung bean, are combined with vibrant julienned vegetables like carrots, zucchini, and bell peppers for a dish bursting with color and nutrition. Tossed in a delectable soy-based sauce enhanced with sesame oil, garlic, and ginger, this recipe is free from dairy and optionally gluten-free, making it ideal for a variety of dietary needs. Shiitake mushrooms and green onions add extra depth and texture, while a hint of sweetness from brown sugar or maple syrup balances the savory flavors. Ready in just 30 minutes, this dish is perfect for busy evenings, and it's easily customizable with fresh cilantro or coconut aminos for a personal touch. Serve it hot and watch it disappear from the plate in no time!
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Recipe Information
Ingredients
- 200 grams Glass noodles (sweet potato or mung bean)
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 large Carrots, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 small Zucchini, julienned
- 100 grams Shiitake mushrooms, sliced
- 3 stalks Green onions, chopped
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Coconut aminos (optional)
- 1 teaspoon Brown sugar or maple syrup
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper (optional)
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Soak the glass noodles in warm water for 10-15 minutes until they soften. Drain and set aside.
Prepare the vegetables by julienning the carrots and zucchini, slicing the red bell pepper and mushrooms, and chopping the green onions.
In a small bowl, mix the soy sauce (or tamari), coconut aminos (if using), brown sugar or maple syrup, and white pepper. Set the sauce aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
Add the carrots, red bell pepper, zucchini, and mushrooms to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften.
Add the softened glass noodles to the skillet and drizzle with the prepared sauce. Toss everything together to evenly coat the noodles and vegetables.
Continue to stir-fry for another 2-3 minutes, allowing the noodles to absorb the sauce and the vegetables to cook through.
Sprinkle the chopped green onions over the noodles and give everything one final toss. Adjust seasoning with salt to taste.
Drizzle the remaining 1 tablespoon of sesame oil over the dish for added flavor and garnish with fresh cilantro, if desired.
Serve the stir-fried glass noodles hot and enjoy!
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.9 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
