Soy-Free Stir-Fried Noodles with Vegetables and Beef
Elevate your weeknight dinners with this Soy-Free Stir-Fried Noodles recipe, packed with tender beef, vibrant vegetables, and a flavorful sauce made with coconut aminos. Perfect for those avoiding soy, this dish combines the satisfying chew of rice noodles with crisp-tender broccoli, carrots, and bell peppers, all infused with garlic, ginger, and a hint of sesame oil. Ready in under 35 minutes, it’s a quick and healthy meal that’s ideal for busy schedules. Serve hot, garnished with fresh green onions, for a wholesome, allergy-friendly twist on classic stir-fried noodles.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 12 ounces Beef sirloin, thinly sliced
- 2 cups Broccoli florets
- 1 large Carrot, julienned
- 1 large Red bell pepper, thinly sliced
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1/3 cup Coconut aminos (soy-free alternative to soy sauce)
- 2 tablespoons Sesame oil
- 2 tablespoons Avocado oil (or any neutral oil)
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
Prepare the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together coconut aminos, sesame oil, honey, rice vinegar, cornstarch, and water to create the sauce. Set aside.
Season the sliced beef with salt and pepper.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 2-3 minutes until browned but not fully cooked. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of avocado oil to the skillet, then add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli florets, julienned carrot, and sliced bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables begin to soften but remain crisp.
Return the cooked beef to the skillet, along with the cooked rice noodles. Pour the sauce over the mixture and toss everything together to coat evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken and the ingredients to heat through.
Garnish with sliced green onions before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3494 mg | 152% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 47.6 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1944 mg | 41% | |
*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.
