Gluten-Free Stir-Fried Vegetables with Glass Noodles
Dive into a wholesome and flavorful meal with this Gluten-Free Stir-Fried Vegetables with Glass Noodles recipe, offering a perfect balance of vibrant colors and satisfying textures. Made with nutrient-packed vegetables like carrot, zucchini, baby spinach, and shiitake mushrooms, this dish is paired with tender glass noodles crafted from sweet potato or mung bean for a naturally gluten-free base. The stir-fry is brought to life with a savory tamari-based sauce infused with sesame oil, garlic, ginger, and a touch of coconut sugar for a subtle sweetness. Quick and easy to prepare in just 30 minutes, this recipe is ideal for a healthy weeknight dinner or as a crowd-pleasing main for gluten-free diets. Garnish with sesame seeds for a delightful finishing touch! Perfect for anyone craving a light, flavorful, and nourishing one-pan meal.
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Recipe Information
Ingredients
- 200 g Glass noodles (sweet potato or mung bean)
- 1 medium Carrot (julienned)
- 1 medium Zucchini (julienned)
- 1 medium Red bell pepper (thinly sliced)
- 100 g Shiitake mushrooms (sliced)
- 2 cups Baby spinach
- 2 stalks Green onions (sliced thinly)
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 3 tbsp Tamari (gluten-free soy sauce)
- 2 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 1 tsp Coconut sugar
- 1 tbsp Sesame seeds (optional for garnish)
Instructions
Soak the glass noodles in warm water for 10-15 minutes, or according to package instructions, until soft. Drain and set aside.
Prepare the vegetables by julienning the carrot and zucchini, slicing the red bell pepper thinly, and cutting the shiitake mushrooms into slices. Set everything aside.
In a small bowl, mix together the tamari, sesame oil, and coconut sugar to make the sauce. Set aside.
Heat the vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the carrot, zucchini, and red bell pepper to the pan. Stir-fry for 3-4 minutes until slightly softened.
Add the sliced shiitake mushrooms to the pan and continue stir-frying for another 2-3 minutes.
Toss in the baby spinach and green onions, stirring until the spinach wilts slightly.
Add the softened glass noodles to the pan and pour the prepared sauce over everything. Toss well to evenly coat the noodles and vegetables with the sauce.
Cook for an additional 2-3 minutes, stirring frequently, until the noodles are heated through and well incorporated with the vegetables.
Remove from heat, sprinkle with sesame seeds if desired, and serve hot. Enjoy your gluten-free stir-fried vegetables with glass noodles!
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 22.1 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 284 mg | 22% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1717 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.
