Gluten-Free Fried Vermicelli
Delight in the vibrant flavors of Gluten-Free Fried Vermicelli, a quick and easy stir-fry packed with fresh vegetables, tender rice noodles, and savory seasonings. This healthy, gluten-free recipe begins with perfectly cooked vermicelli noodles tossed with crisp carrot, bell pepper, snow peas, and crunchy bean sprouts. A touch of gluten-free soy sauce and nutty sesame oil adds an irresistible depth of flavor, while scrambled eggs provide a satisfying protein boost. Fragrant garlic and onion pair beautifully with the colorful medley of textures, making this dish a perfect option for busy weeknight meals. Ready in just 35 minutes and versatile enough to serve as a complete meal or alongside your favorite side dishes, this mouthwatering stir-fry is sure to become a staple in your kitchen. Whether you’re gluten-free by necessity or preference, enjoy the wholesome goodness of this vibrant dish without compromising on taste.
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Recipe Information
Ingredients
- 200 g gluten-free vermicelli noodles
- 2 L water
- 2 large egg
- 3 tbsp gluten-free soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1 carrot, julienned
- 1 bell pepper, sliced
- 100 g snow peas, trimmed
- 100 g bean sprouts
- 2 stalks spring onions, chopped
- 1 tsp salt
- 0.5 tsp ground black pepper
Instructions
Bring 2 liters of water to a boil in a large pot. Add gluten-free vermicelli noodles and cook as per package instructions until just tender. Drain and set aside.
In a small bowl, beat the eggs lightly with a pinch of salt. Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and chopped onion, stir-fry for about 2 minutes until fragrant and onions become translucent.
Add the julienned carrot, sliced bell pepper, and snow peas to the pan. Stir-fry for another 3-4 minutes until the vegetables are just tender-crisp.
Reduce the heat to low, and add the cooked noodles back to the pan. Pour in the gluten-free soy sauce, sesame oil, and season with salt and black pepper. Toss everything together gently using tongs or a spatula.
Fold in the scrambled eggs and bean sprouts. Stir-fry for an additional 2 minutes, ensuring everything is evenly coated and heated through.
Remove the pan from the heat and garnish with chopped spring onions.
Serve hot, and enjoy your gluten-free fried vermicelli as a complete meal or pair with your favorite side dishes or proteins.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5451 mg | 237% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 21.0 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 369 mg | 28% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1377 mg | 29% | |
*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.
