Gluten-Free Stir-Fried Rice Noodles
Elevate your weeknight dinner routine with this flavorful and quick *Gluten-Free Stir-Fried Rice Noodles* recipe, packed with vibrant veggies and a savory sauce that’s sure to impress. With tender rice noodles, a medley of crisp carrots, bell peppers, and snow peas, and a zing of fresh ginger and garlic, this dish is a celebration of texture and taste. The gluten-free tamari and hoisin sauce bring bold umami flavors while the optional scrambled eggs add a protein boost. Perfect for busy cooks, this recipe comes together in just 30 minutes from prep to plate, making it a versatile, wholesome choice that's both gluten-free and easily customizable. Garnished with refreshing cilantro, green onions, and a squeeze of lime, this stir-fry hits all the right notes for a satisfying meal.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Sesame oil
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 100 grams Snow peas
- 2 cups Baby spinach
- 2 units Eggs (optional, for added protein)
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Rice vinegar
- 2 tablespoons Hoisin sauce (gluten-free)
- 0.5 teaspoons Red chili flakes (optional)
- 2 units Green onions, chopped
- 2 tablespoons Cilantro, chopped
- 2 units Lime wedges (for garnish)
Instructions
Place the rice noodles in a large bowl and cover with hot water. Let them soak for 5-7 minutes or until softened but still slightly firm. Drain and set aside.
In a small bowl, mix together the tamari, rice vinegar, hoisin sauce, and red chili flakes (if using). Set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil.
If using eggs, crack them into the pan and scramble them quickly until just set. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of sesame oil. Sauté the minced garlic and ginger until fragrant, about 1 minute.
Add the carrot, bell pepper, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet, and add the softened rice noodles. Pour the sauce over the noodles and toss to combine.
Gently fold in the spinach and scrambled eggs (if using) and stir-fry for another 1-2 minutes until the spinach wilts and everything is evenly coated in the sauce.
Remove from heat and garnish with green onions, cilantro, and a squeeze of lime juice. Serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 25.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1169 mg | 25% | |
*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.
