Nut-Free Veggie Noodle Stir Fry
Bursting with vibrant colors and fresh flavors, this Nut-Free Veggie Noodle Stir Fry is the perfect choice for a quick, healthy weeknight dinner. Designed to accommodate nut-free diets, this recipe swaps traditional sesame oil with neutral alternatives like canola or sunflower oil, while delivering all the satisfaction of a classic stir-fry dish. Tender rice noodles are tossed with crisp, stir-fried favorites like broccoli, snow peas, carrots, and red bell peppers, all coated in a tangy soy-lime sauce that’s easy to make. Ready in just 30 minutes and finished with a sprinkle of green onions and optional black sesame seeds, this dish is deliciously customizable and ideal for sharing. Whether you're looking for a vegan meal or simply a nut-free take on Asian-inspired cuisine, this recipe is sure to please your taste buds and busy schedule!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 2 tablespoons Sesame-free vegetable oil (e.g., canola, grapeseed, or sunflower oil)
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced thinly
- 2 cups Broccoli florets
- 1 cup Snow peas, trimmed
- 0.25 cup Soy sauce
- 0.25 cup Vegetable stock or water
- 1 teaspoon Cornstarch
- 1 tablespoon Lime juice
- 2 stalks Green onions, sliced
- 1 teaspoon Black sesame seeds (optional, nut-free alternative)
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, mix the soy sauce, vegetable stock or water, cornstarch, and lime juice. Stir well and set aside.
Heat the sesame-free vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet and sauté for 1 minute until fragrant.
Add the julienned carrot, sliced red bell pepper, broccoli florets, and snow peas to the skillet. Stir fry the vegetables for 5-6 minutes until they are tender but still crisp.
Reduce the heat to medium and pour the prepared sauce over the vegetables. Stir to coat the veggies evenly, and cook for an additional 2-3 minutes until the sauce thickens slightly.
Add the cooked rice noodles to the skillet and toss everything together until the noodles are coated evenly with the sauce and mixed with the vegetables.
Remove the skillet from heat and sprinkle with sliced green onions and optional black sesame seeds for garnish.
Serve hot and enjoy your Nut-Free Veggie Noodle Stir Fry!
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3208 mg | 139% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 22.9 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1538 mg | 33% | |
*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.
