Soy-Free Stir-Fried Glass Noodles
Discover the vibrant, allergy-friendly world of 'Soy-Free Stir-Fried Glass Noodles,' a quick and flavorful dish perfect for weeknight meals or light entertaining. Featuring silky glass noodles made from sweet potato or mung bean, this recipe bursts with fresh vegetables like carrots, red bell peppers, zucchini, and baby spinach, all infused with the fragrant flavors of sesame oil, garlic, and ginger. Seasoned with coconut aminos—a soy-free alternative for a savory kick—and a hint of rice vinegar, this stir-fry offers a balanced combination of textures, colors, and tastes. Ready in just 30 minutes, this nutrient-packed dish is ideal for gluten-free and soy-free diets. Garnished with toasted sesame seeds and green onions, it's a wholesome, crowd-pleasing meal that pairs perfectly with a cup of tea or a refreshing cucumber salad.
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Recipe Information
Ingredients
- 200 grams glass noodles (sweet potato or mung bean)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium yellow onion, sliced
- 1 large carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 medium zucchini, julienned
- 2 cups baby spinach
- 3 tablespoons coconut aminos (for soy-free seasoning)
- 1 teaspoon rice vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 2 stalks green onions, chopped (optional for garnish)
Instructions
Cook the glass noodles according to package instructions. Drain, rinse with cold water to prevent sticking, and set aside.
In a large skillet or wok, heat sesame oil over medium heat.
Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the sliced onion, carrot, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften.
Add the zucchini and stir-fry for another 2 minutes.
Toss in the baby spinach and cook for about 1 minute, just until wilted.
Push the vegetables to one side of the skillet and add the cooked glass noodles to the other side.
Drizzle the coconut aminos and rice vinegar over the noodles. Sprinkle salt and black pepper, then toss everything together until well combined and the noodles are heated through.
Turn off the heat and transfer the stir-fried noodles and vegetables to a serving platter.
Garnish with toasted sesame seeds and chopped green onions if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2130 mg | 93% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1149 mg | 24% | |
*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.
