Gluten-Free Stir-Fried Noodles with Vegetables
Satisfy your noodle cravings with this vibrant and delicious Gluten-Free Stir-Fried Noodles with Vegetables recipe! Made with tender gluten-free rice noodles, crisp stir-fried vegetables like julienned carrots, red bell peppers, zucchini, and broccoli, and tossed in a flavorful sauce featuring tamari, gluten-free hoisin, and a hint of ginger and garlic, this dish is a healthy and satisfying meal perfect for any night of the week. Ready in just 30 minutes, this quick and easy recipe is packed with bold, aromatic flavors and a touch of heat if you choose to add chili flakes. Perfect for a gluten-free lifestyle, this colorful noodle dish is ideal for family dinners or meal prep, and it can be garnished with toasted sesame seeds and fresh scallions for added texture and flavor. Enjoy a wholesome, restaurant-quality stir-fry right in the comfort of your kitchen!
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Recipe Information
Ingredients
- 8 ounces gluten-free rice noodles
- 2 tablespoons sesame oil
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, julienned
- 1 cup broccoli florets
- 3 stalks scallions, sliced
- 3 tablespoons tamari (gluten-free soy sauce)
- 2 tablespoons hoisin sauce (gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 2 tablespoons water
- 0.5 teaspoons chili flakes (optional)
Instructions
Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Drain and rinse under cold water, then set aside.
In a small bowl, whisk together tamari, hoisin sauce, rice vinegar, water, and chili flakes (if using). Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil and swirl to coat.
Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the carrot, red bell pepper, zucchini, and broccoli florets to the pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Push the vegetables to one side of the pan and add the remaining tablespoon of sesame oil to the other side. Add the cooked rice noodles and stir to combine.
Pour the prepared sauce over the noodles and vegetables. Toss everything together until the sauce evenly coats the noodles and vegetables.
Cook for an additional 2-3 minutes to heat everything through. Stir in the sliced scallions and toasted sesame seeds.
Remove from heat, garnish with additional sesame seeds or scallions if desired, and serve immediately.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.6 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1246 mg | 26% | |
*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.
