Gluten-Free Stir-Fried Vegetables with Noodles
Packed with vibrant colors, bold flavors, and wholesome ingredients, this Gluten-Free Stir-Fried Vegetables with Noodles recipe is a quick and satisfying dish that’s perfect for busy nights. Delicate rice noodles are tossed with a medley of fresh veggies like broccoli, carrots, and snow peas, creating a nutrient-rich base. The homemade tamari-based sauce, enhanced with sesame oil, ginger, and a touch of honey or maple syrup, brings an irresistible balance of savory, sweet, and tangy flavors. Ready in under 30 minutes, this stir-fry is both gluten-free and customizable to suit vegan preferences. Garnish with sesame seeds for an extra flourish and serve it piping hot for a meal that's as nourishing as it is delicious. Perfect for gluten-free dinner ideas, healthy stir-fry recipes, or quick weekday meals!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 cup Snow peas
- 3 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 3 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Sesame oil
- 2 tablespoons Olive oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey (or maple syrup for vegan)
- 1 teaspoon Cornstarch
- 4 tablespoons Water
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Prepare the rice noodles according to the package instructions. Typically, this involves soaking or boiling them until tender. Drain and set aside.
In a small bowl, whisk together the tamari, sesame oil, rice vinegar, honey (or maple syrup), cornstarch, and water. Set the sauce aside.
Heat a large skillet or wok over medium-high heat and add the olive oil.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the carrot, red bell pepper, broccoli florets, and snow peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Add the cooked rice noodles to the skillet, tossing to combine with the vegetables.
Pour the prepared sauce over the noodles and vegetables. Stir well to ensure everything is evenly coated. Cook for another 2-3 minutes until the sauce has thickened slightly.
Remove the skillet from heat and stir in the chopped green onions.
Transfer the stir-fry to serving plates and garnish with sesame seeds, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.2 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1098 mg | 23% | |
*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.
