Soy-Free Quick and Easy Noodle Stir-Fry
Whip up a vibrant and flavorful dinner in just 30 minutes with this Soy-Free Quick and Easy Noodle Stir-Fry! Packed with fresh vegetables like red bell pepper, carrot, broccoli, and snap peas, this dish delivers a satisfying crunch alongside tender rice noodles. The light yet zesty sauce, made with lime juice, honey, and fish sauce, adds a perfect balance of savory and tangy notes without using soy-based ingredients. Infused with the warm aromas of fresh ginger and garlic, this stir-fry is a winner for busy weeknights or a quick lunch. Garnished with fresh cilantro and a hint of chili flakes, it’s a wholesome dish that’s naturally gluten-free and brimming with flavor. Perfect as a standalone meal or paired with your favorite protein, this recipe is a must-try for stir-fry lovers!
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Recipe Information
Ingredients
- 200 grams rice noodles
- 1 medium red bell pepper
- 1 medium carrot
- 100 grams broccoli florets
- 100 grams snap peas
- 2 tablespoons sesame oil
- 1 inch piece fresh ginger
- 2 garlic cloves
- 1 lime
- 1 tablespoon honey
- 1 tablespoon fish sauce
- 0.5 teaspoon chili flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 grams fresh cilantro
Instructions
Prepare the rice noodles according to the package instructions, typically soaking them in hot water until soft, then draining and setting aside.
Thinly slice the red bell pepper and carrot; cut the broccoli into bite-sized florets; trim the snap peas.
Peel and finely grate the fresh ginger and mince the garlic cloves.
In a small bowl, combine the juice of one lime, a tablespoon of honey, a tablespoon of fish sauce, and half a teaspoon of chili flakes. Mix well and set aside.
Heat two tablespoons of sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for about 30 seconds until fragrant.
Add sliced red bell pepper, carrot, broccoli florets, and snap peas to the skillet, stir-frying for about 5-6 minutes until the vegetables are crisp-tender.
Add the prepared noodles to the skillet with the vegetables, pouring the lime and honey sauce over the top.
Toss everything together to coat the noodles and vegetables evenly with the sauce, cooking for another 2-3 minutes.
Season with salt and black pepper to taste.
Remove from heat, garnish with freshly chopped cilantro, and serve hot.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 30.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 673 mg | 14% | |
*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.
