Gluten-Free Classic Fried Noodles
Savor the irresistible flavor of **Gluten-Free Classic Fried Noodles**, a quick and vibrant stir-fry that's perfect for weeknight dinners or meal prep. Featuring tender gluten-free rice noodles tossed with crisp rainbow vegetables—like carrots, red bell peppers, and snow peas—this dish is infused with the aromatic duo of garlic and ginger for an authentic Asian flair. A simple yet mouthwatering sauce of gluten-free soy sauce and sesame oil brings the noodles to life, while fresh spring onions and a sprinkle of sesame seeds add a delightful crunch. Ready in just 25 minutes, this recipe is not only naturally gluten-free but also customizable for vegan or vegetarian diets. Serve piping hot and garnish with fresh cilantro for a bright, herbaceous finish. Ideal as a hearty main or a satisfying side, these classic fried noodles make gluten-free eating both effortless and delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g Gluten-free rice noodles
- 3 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 100 g Snow peas
- 3 tablespoons Soy sauce (gluten-free)
- 1 teaspoon Dark sesame oil
- 2 pieces Spring onions, sliced
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional)
Instructions
Bring a large pot of water to a boil, then remove from heat and add the rice noodles. Let them soak for about 8-10 minutes or until tender but still slightly firm. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
Add the julienned carrot, sliced red bell pepper, and snow peas to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are just tender but still crisp.
Push the vegetables to the side of the skillet and add the drained rice noodles to the center. Pour the gluten-free soy sauce and sesame oil over the noodles.
Toss everything together to combine, ensuring that the noodles are well coated with the sauce and mixed with the vegetables. Stir-fry for another 2-3 minutes to heat through.
Season the noodles with salt and black pepper. Add the sliced spring onions and sesame seeds, tossing everything once more to distribute evenly.
Transfer the fried noodles to a serving platter and garnish with chopped cilantro if using. Serve immediately.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4256 mg | 185% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 14.2 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1248 mg | 27% | |
*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.
