Soy-Free Stir-Fried Noodles
Transform your weeknight dinner routine with this vibrant and nutritious Soy-Free Stir-Fried Noodles recipe! Perfect for those avoiding soy, this dish swaps the traditional soy sauce for coconut aminos, delivering a rich, savory flavor that pairs beautifully with fresh, colorful vegetables like carrots, red bell peppers, broccoli, and snap peas. Tender rice noodles are tossed in a fragrant sauce infused with garlic, ginger, lime juice, and a touch of sweetness from honey or maple syrup, creating the ideal balance of tangy and sweet flavors. This quick and easy stir-fry is ready in just 30 minutes and is topped with green onions and toasted sesame seeds for a delightful crunch. Whether you're seeking a dairy-free or vegan-friendly option, this wholesome recipe is sure to satisfy your taste buds while keeping things light and nourishing. Perfect for gluten-free diets and bursting with Asian-inspired flavors, these soy-free noodles are bound to become a new favorite!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 2 tablespoons sesame oil
- 1 cup carrots, julienned
- 1 medium red bell pepper, thinly sliced
- 1.5 cups broccoli florets
- 1 cup snap peas
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 3 tablespoons coconut aminos
- 1 tablespoon lime juice, freshly squeezed
- 2 teaspoons honey (or maple syrup for vegan version)
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the julienned carrots, sliced red bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet and stir-fry for an additional 1 minute, until fragrant.
In a small bowl, whisk together coconut aminos, lime juice, honey (or maple syrup), and red pepper flakes (if using).
Push the vegetables to one side of the skillet and add the cooked rice noodles to the other side.
Pour the sauce over the noodles and vegetables, tossing everything together until well combined and heated through.
Drizzle the remaining 1 tablespoon of sesame oil over the stir-fry and give it one final toss.
Remove the skillet from heat and garnish with sliced green onions and toasted sesame seeds before serving.
Serve immediately and enjoy this soy-free, flavorful stir-fry!
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 44.0 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1092 mg | 23% | |
*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.
