Soy-Free Bird's Nest
Indulge in the vibrant, wholesome flavors of the Soy-Free Bird's Nest, a light and beautifully crafted dish perfect for any occasion. This recipe transforms delicate rice vermicelli noodles into a stunning base, topped with a medley of crisp, julienned vegetables like carrots, zucchini, and red bell pepper. With the aromatic touch of minced ginger and garlic sautéed in olive oil, and a drizzle of a tangy-sweet dressing made from sesame oil, rice vinegar, and honey, every bite is a harmonious balance of freshness and flavor. Naturally free of soy, this bird's nest-inspired creation is a healthy, gluten-free, and colorful option that can be enjoyed as a light dinner, appetizer, or elegant side dish. Ready in just 30 minutes, it’s the perfect way to embrace simple yet sophisticated eating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Zucchini, julienned
- 1 medium Red bell pepper, julienned
- 2 pieces Green onions, finely chopped
- 1 teaspoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Bring a large pot of water to a boil and cook rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse under cold water, then set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
3. Add julienned carrots, zucchini, and red bell pepper to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
4. Add the cooked rice vermicelli noodles to the skillet, tossing everything together gently.
5. In a small bowl, mix the sesame oil, rice vinegar, honey, salt, and black pepper. Pour the mixture over the noodles and vegetables.
6. Toss everything to combine well, ensuring the noodles and vegetables are evenly coated with the sauce.
7. Remove from heat and garnish with finely chopped green onions.
8. Serve immediately as a delightful soy-free snack or light dinner.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 17.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 895 mg | 19% | |
*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.
