Gluten-Free Stir-Fried Noodles with Vegetables and Meat
Satisfy your cravings with this flavorful and nourishing Gluten-Free Stir-Fried Noodles recipe, a perfect weeknight dinner that's easy to prepare in just 30 minutes! Featuring tender rice noodles, your choice of juicy chicken breast or beef sirloin, and a colorful medley of fresh vegetables like carrots, bell peppers, and broccoli, this dish is as healthy as it is delicious. Enhanced with the bold flavors of garlic, ginger, and a gluten-free soy sauce drizzle, this stir-fry is both gluten-free and packed with protein and nutrients to fuel your day. Tossed to perfection in a wok for that irresistible, smoky aroma, it's a quick meal made for those who value wholesome eating and vibrant flavors. Serve hot and garnish with green onions for an added touch of freshness!
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Recipe Information
Ingredients
- 8 ounces Gluten-free rice noodles
- 8 ounces Chicken breast or beef sirloin (thinly sliced)
- 1 medium Carrot (julienned)
- 1 medium Bell pepper (sliced into thin strips)
- 1.5 cups Broccoli florets
- 2 Green onions (sliced diagonally)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 3 tablespoons Gluten-free soy sauce (tamari or coconut aminos)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (for stir-frying)
- 1 teaspoon Cornstarch
- 2 teaspoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Cook the gluten-free rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.
In a small bowl, mix the gluten-free soy sauce, sesame oil, cornstarch, and water to create a sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken or beef and season with salt and pepper. Stir-fry for 4-5 minutes, until fully cooked, then remove from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the same skillet or wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
Add the julienned carrot, sliced bell pepper, and broccoli florets to the skillet. Stir-fry for 5-6 minutes, until the vegetables are tender-crisp.
Return the cooked meat to the skillet. Add the cooked rice noodles and pour the prepared sauce over the top. Toss everything together to combine and coat evenly with the sauce.
Cook for an additional 2-3 minutes until the noodles are heated through.
Garnish with sliced green onions, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 11.2 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1507 mg | 32% | |
*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.
