Soy-Free Stir-Fried Noodles with Vegetables and Meat
Elevate your weeknight dinners with this tantalizing Soy-Free Stir-Fried Noodles with Vegetables and Meat recipe, bursting with bold flavors and vibrant colors! Featuring tender rice noodles, perfectly seasoned chicken or pork, and a medley of crisp vegetables like carrots, bell peppers, and zucchini, this dish is both wholesome and packed with nutrients. The flavor profile shines thanks to a soy-free sauce made with coconut aminos, fish sauce, honey, lime juice, and a touch of sesame oil for optional nuttiness. A quick 20-minute prep and 15-minute cook time make this stir-fry ideal for busy evenings, while its gluten-free and soy-free nature caters to dietary needs without compromising taste. Garnished with green onions and sesame seeds, it's a visually stunning, aromatic dish that’s sure to impress. Perfect for family meals or meal prep, this delicious recipe combines ease, health, and irresistible flavor in every bite.
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Recipe Information
Ingredients
- 8 oz Rice noodles (medium thickness)
- 10 oz Chicken breast or pork (thinly sliced)
- 1 large Carrot (julienned)
- 1 medium Bell pepper (thinly sliced)
- 1 medium Zucchini (julienned)
- 3 stalks Green onions (sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Coconut aminos (soy-free seasoning sauce)
- 1 teaspoon Fish sauce (soy-free)
- 2 teaspoons Honey
- 1 tablespoon Lime juice
- 2 tablespoons Avocado oil or high-heat oil
- 1 teaspoon Sesame oil (optional for flavor)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds (optional garnish)
Instructions
1. Prepare rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
2. In a small bowl, whisk together the coconut aminos, fish sauce, honey, lime juice, and sesame oil (if using). Set aside.
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil.
4. Add the sliced meat to the skillet, season with salt and black pepper, and stir-fry until fully cooked and lightly browned (about 4–5 minutes). Remove the meat from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of avocado oil. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
6. Add the carrot, bell pepper, and zucchini to the skillet. Stir-fry for 4–5 minutes until the vegetables are tender but still crisp.
7. Return the cooked meat to the skillet along with the cooked rice noodles. Pour the sauce mixture over everything.
8. Toss everything together to evenly coat the noodles and vegetables with the sauce. Stir-fry for another 2–3 minutes until heated through.
9. Remove from heat, garnish with sliced green onions and sesame seeds (if using), and serve immediately.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 35.8 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 237 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2080 mg | 44% | |
*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.
