Gluten-Free Stir-Fried Noodles
Experience the perfect balance of bold flavors and vibrant textures with this gluten-free stir-fried noodles recipe, a quick and healthy dish that’s ready in just 30 minutes. Featuring tender gluten-free rice noodles paired with a medley of crisp, colorful veggies like carrots, zucchini, and bell peppers, this recipe bursts with freshness and nutritional goodness. The homemade stir-fry sauce, made from tamari, coconut aminos, and a touch of honey or agave syrup, delivers a deliciously savory and subtly sweet taste, enhanced by aromatic minced garlic and ginger. Customize with chicken, tofu, or shrimp for added protein, and finish with garnishes of sesame seeds and cilantro for an impressive final touch. Perfect for anyone avoiding gluten, this dish is both wholesome and satisfying, making it a must-try for busy weeknights or casual dinners.
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Recipe Information
Ingredients
- 8 oz Gluten-free rice noodles
- 2 tbsp Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 1 Zucchini, spiralized or julienned
- 3 Green onions, sliced
- 3 tbsp Tamari (gluten-free soy sauce)
- 2 tbsp Coconut aminos
- 1 tbsp Rice vinegar
- 1 tbsp Honey or agave syrup
- 0.5 tsp Crushed red pepper flakes
- 1 cup Cooked chicken, tofu, or shrimp (optional)
- 1 tsp Sesame seeds (for garnish)
- 0.25 cup Fresh cilantro (for garnish)
Instructions
Cook the gluten-free rice noodles according to the package instructions. Once cooked, drain them and rinse thoroughly with cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the tamari, coconut aminos, rice vinegar, honey or agave syrup, and crushed red pepper flakes. Set the sauce aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil.
Add the minced garlic and ginger to the skillet and stir-fry for 30 seconds, until fragrant.
Add the julienned carrot, red bell pepper, and zucchini to the skillet. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
If using cooked chicken, tofu, or shrimp, add it to the skillet and stir to combine.
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of sesame oil to the empty side. Add the cooked rice noodles to the skillet and stir-fry for 2 minutes, mixing with the vegetables.
Pour the prepared sauce over the noodles and vegetables, tossing everything together to coat evenly. Cook for an additional 1-2 minutes, allowing the flavors to meld.
Remove from heat and garnish with sliced green onions, sesame seeds, and fresh cilantro.
Serve immediately and enjoy your gluten-free stir-fried noodles!
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 36.1 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2093 mg | 45% | |
*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.
