Dairy-Free Stir-Fried Rice Noodles
Whip up a quick and flavorful meal with this Dairy-Free Stir-Fried Rice Noodles recipe, perfect for a wholesome and hassle-free dinner. Featuring tender rice noodles, a medley of vibrant vegetables like julienned carrots, red bell peppers, and baby spinach, and a savory-sweet sauce made with soy sauce (or tamari for a gluten-free option), rice vinegar, and a touch of coconut sugar, this dish is bursting with fresh, bold flavors. Garlic, ginger, and sesame oil infuse the noodles with aromatic depth, while optional garnishes like toasted sesame seeds and lime wedges add a delightful finishing touch. Ready in just 25 minutes, this recipe is ideal for those seeking a quick, healthy, and dairy-free option that doesn’t skimp on taste. Perfect for weeknight meals or impressing guests with a light yet satisfying dish!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Sesame oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, finely grated
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 cups Baby spinach
- 2 stalks Spring onions, sliced
- 3 tablespoons Soy sauce or tamari (for gluten-free)
- 2 teaspoons Rice vinegar
- 1 teaspoon Coconut sugar
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Toasted sesame seeds (optional garnish)
- 2 pieces Lime wedges (optional garnish)
Instructions
Soak the rice noodles in hot water according to the package instructions until softened. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat.
Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the julienned carrot and sliced red bell pepper. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Add the baby spinach and spring onions to the skillet and stir-fry for an additional 2 minutes until the spinach is wilted.
In a small bowl, whisk together soy sauce or tamari, rice vinegar, coconut sugar, and crushed red pepper flakes (if using).
Add the drained rice noodles to the skillet, then pour the sauce over the noodles and vegetables.
Toss everything together gently, ensuring the noodles are well coated in the sauce and heated through, about 2-3 minutes.
Drizzle the remaining 1 tablespoon of sesame oil over the finished dish for extra flavor.
Optionally, garnish with toasted sesame seeds and serve lime wedges on the side for a fresh burst of flavor.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 14.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 840 mg | 18% | |
*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.
