Soy-Free Stir-Fried Noodles with Vegetables and Shrimp
Upgrade your dinner routine with this vibrant and flavorful Soy-Free Stir-Fried Noodles with Vegetables and Shrimp! A wholesome alternative to traditional stir-fries, this recipe uses rice noodles and coconut aminos to create a perfectly balanced dish that's completely soy-free, making it ideal for those with dietary restrictions. Succulent shrimp, crisp bell peppers, zucchini, and carrots come together in a tangy, slightly sweet sauce infused with ginger, lime juice, and honey or maple syrup. Quick and easy to make in just 30 minutes, this one-pan wonder is as healthy as it is delicious. Garnished with sesame seeds and fresh green onions for a delightful crunch, it’s perfect for a weeknight crowd-pleaser or a casual dinner party centerpiece. Enjoy this fresh take on stir-fry, packed with nutrient-rich vegetables and irresistible flavors!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 12 large Shrimp, peeled and deveined
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, julienned
- 4 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 2 tbsp Avocado oil or vegetable oil
- 3 tbsp Coconut aminos
- 1 tbsp Fish sauce (optional, for an extra savory punch - ensure soy-free)
- 2 tbsp Fresh lime juice
- 1 tbsp Honey or maple syrup
- 0.5 tsp Ground ginger
- 1 tsp Sesame oil (optional, for flavor)
- 1 tbsp Sesame seeds for garnish
Instructions
Prepare the rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.
In a small bowl, whisk together the coconut aminos, fish sauce (if using), lime juice, honey or maple syrup, ground ginger, and sesame oil. Set the sauce aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the minced garlic and stir-fry for 30 seconds, or until fragrant.
Add the julienned carrot, red bell pepper, and zucchini to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are tender but still crisp.
Add the cooked rice noodles to the skillet, followed by the prepared sauce. Toss everything together to ensure the noodles and vegetables are evenly coated.
Return the cooked shrimp to the skillet and gently fold them into the noodles and vegetables. Cook for an additional 1-2 minutes to warm everything through.
Remove the skillet from the heat and garnish with chopped green onions and sesame seeds.
Serve immediately and enjoy your soy-free stir-fried noodles with vegetables and shrimp!
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 39.9 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1540 mg | 33% | |
*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.
