Gluten-Free Stir-Fried Glass Noodles
Savor the vibrant flavors and health-conscious simplicity of Gluten-Free Stir-Fried Glass Noodles, a delightful dish that’s perfect for weeknight dinners or meal prep. Featuring silky glass noodles made from mung bean or sweet potato starch, this gluten-free recipe comes alive with a colorful medley of fresh vegetables, including carrots, bell peppers, zucchini, and mushrooms. Tossed in a savory tamari-based sauce with hints of ginger, garlic, and a touch of coconut sugar, this dish achieves the perfect balance of sweet, salty, and umami. Quick to prepare in just 25 minutes, it’s as nourishing as it is flavorful. Finish with chopped green onions, a sprinkle of sesame seeds, and a drizzle of sesame oil for a fragrant, crowd-pleasing meal. This easy and versatile recipe is ideal for anyone seeking a gluten-free, plant-forward option that doesn’t compromise on taste or texture.
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Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean or sweet potato starch noodles)
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, julienned
- 4 stalks Green onion, chopped
- 150 grams Mushrooms, sliced
- 4 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Rice vinegar
- 1 tablespoon Coconut sugar (or brown sugar)
- 0.5 teaspoon Red chili flakes (optional, for heat)
- 1 tablespoon Sesame seeds
- 2 tablespoons Vegetable oil (for stir-frying)
Instructions
Soak the glass noodles in warm water for 10-12 minutes, or according to the package instructions, until softened. Drain and set aside.
In a small bowl, whisk together the tamari, rice vinegar, coconut sugar, and red chili flakes (if using). Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the carrot, red bell pepper, zucchini, and mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Push the vegetables to one side of the pan, and add the remaining 1 tablespoon of vegetable oil. Add the soaked glass noodles to the pan and stir to combine.
Pour the prepared sauce over the noodles and vegetables. Toss everything together to ensure the noodles are evenly coated in the sauce.
Cook for another 2-3 minutes while stirring frequently, until the noodles are heated through and have absorbed the sauce.
Remove from heat and stir in the chopped green onions and sesame seeds.
Drizzle with sesame oil for an extra layer of flavor, then serve hot.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 28.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1747 mg | 37% | |
*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.
