Gluten-Free Vegetable Stir-Fry Noodles
Whip up a vibrant and healthy meal with this Gluten-Free Vegetable Stir-Fry Noodles recipe—a quick dish bursting with colorful veggies and aromatic flavors! Featuring tender gluten-free rice noodles, crisp broccoli, bell peppers, zucchini, and fragrant hints of garlic and ginger, this stir-fry packs a nutritional punch. The savory-sweet tamari-based sauce, subtly balanced with rice vinegar and maple syrup, coats every bite perfectly, while sesame oil adds to the irresistible aroma. Ready in just 30 minutes, this recipe is perfect for busy weeknights, catering effortlessly to gluten-free diets. Garnish with sesame seeds for an added crunch and serve hot for a satisfying meal that’s as wholesome as it is delicious. Perfect for fans of gluten-free dinner recipes and easy vegetable-packed meals!
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Recipe Information
Ingredients
- 8 ounces Gluten-free rice noodles
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 small Zucchini, julienned
- 2 stalks Green onions, sliced
- 3 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cook the gluten-free rice noodles according to the package instructions. Once cooked, rinse under cold water to prevent sticking and set aside.
In a small bowl, whisk together the tamari, rice vinegar, maple syrup, cornstarch, and water to make the sauce. Set aside.
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the carrot, bell pepper, and broccoli florets to the pan. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
Push the vegetables to one side of the pan and add the remaining 1 tablespoon of sesame oil.
Add the zucchini and green onions, and stir-fry for another 2-3 minutes.
Reduce the heat to medium and add the cooked rice noodles to the pan.
Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated and heated through, about 2 minutes.
Remove from heat and garnish with sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 26.8 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1037 mg | 22% | |
*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.
