Soy-Free Simple Vegetable Stir-Fry Noodles
Looking for a quick, healthy, and flavorful dinner option? This Soy-Free Simple Vegetable Stir-Fry Noodles recipe is here to save the day! Made with tender rice noodles and a colorful array of fresh veggies like bell peppers, carrots, broccoli, and snap peas, this stir-fry is packed with vibrant flavors and nutrients. The star of the dish is a tangy, soy-free sauce crafted from rice vinegar, sesame oil, maple syrup, lime juice, and aromatic garlic and ginger, offering a perfect balance of savory and sweet. Ready in just 30 minutes, this recipe is ideal for busy weeknights and caters to those seeking soy-free alternatives. Garnished with freshly chopped cilantro, it’s fresh, wholesome, and absolutely irresistible. Perfect for vegetarians, vegans, and anyone craving a light yet satisfying meal, this dish is a must-try for noodle lovers.
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 2 tablespoons Olive oil
- 1 medium Bell pepper, sliced
- 1 medium Carrot, julienned
- 150 grams Broccoli florets
- 100 grams Snap peas
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Maple syrup
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat.
Add the minced garlic and grated ginger to the pan and sauté for about 1 minute until fragrant.
Add the sliced bell pepper, julienned carrot, and broccoli florets to the skillet. Stir-fry for 4-5 minutes or until the vegetables are tender-crisp.
Add the snap peas to the pan and cook for an additional 2 minutes, stirring frequently.
In a small bowl, whisk together rice vinegar, sesame oil, maple syrup, lime juice, salt, and black pepper.
Pour the sauce over the vegetables in the skillet and stir well to coat.
Add the cooked rice noodles to the skillet and toss everything together until the noodles are warmed through and well-coated with the sauce.
Remove from heat and garnish with chopped cilantro before serving.
Serve hot and enjoy your delicious soy-free vegetable stir-fry noodles!
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 29.1 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 637 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.
