Soy-Free Stir-Fried Vegetables with Glass Noodles
Delight your taste buds with this Soy-Free Stir-Fried Vegetables with Glass Noodles—a vibrant, allergy-friendly twist on a classic noodle dish! Perfect for weeknight dinners or health-conscious gatherings, this recipe features silky mung bean vermicelli intertwined with crisp, colorful vegetables like carrots, bell peppers, zucchini, broccoli, and snap peas. A tantalizing sauce made of coconut aminos, rice vinegar, lime juice, and a hint of maple syrup adds depth of flavor without relying on soy products. The secret lies in the quick stir-fry technique, ensuring the veggies stay tender-crisp while the noodles absorb the savory, tangy goodness. Garnished with a pop of toasted sesame seeds and fresh green onions, this wholesome dish is ready in under 35 minutes and ideal for anyone seeking a gluten-free, plant-based meal. Perfect for family dinners, meal prep, or sharing at potlucks!
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Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean vermicelli)
- 1 large, julienned Carrot
- 1 medium, thinly sliced Red bell pepper
- 1 medium, julienned Zucchini
- 150 grams Broccoli florets
- 100 grams Snap peas
- 2 stalks, sliced diagonally Green onion (scallion)
- 1 inch, grated Ginger
- 2 minced Garlic cloves
- 2 tablespoons Sesame oil
- 0.5 teaspoons Salt
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Maple syrup
- 2 tablespoons Coconut aminos (soy-free soy sauce substitute)
- 1 tablespoon Lime juice
- 1 tablespoon Toasted sesame seeds
Instructions
Soak the glass noodles in warm water for 10-15 minutes or until softened. Drain well and cut them in half if they are too long.
Prepare all the vegetables by julienning the carrot and zucchini, slicing the red bell pepper, and cutting the broccoli into small florets. Slice the green onions diagonally.
In a small bowl, whisk together the rice vinegar, maple syrup, coconut aminos, lime juice, and salt. Set aside.
Heat a large skillet or wok over medium-high heat and add the sesame oil.
Once the oil is hot, add the grated ginger and minced garlic. Stir-fry for 30 seconds or until fragrant.
Add the broccoli florets and snap peas to the pan. Stir-fry for 2-3 minutes until they start to soften.
Add the carrot, red bell pepper, and zucchini to the skillet. Keep stir-frying for another 3-4 minutes until all the vegetables are tender yet crisp.
Push the vegetables to one side of the skillet and add the glass noodles to the other side. Pour the prepared sauce over the noodles and toss to coat.
Mix the noodles and vegetables together well, ensuring everything is evenly coated with the sauce.
Taste and adjust the seasoning if necessary. Add more coconut aminos or lime juice for seasoning, if desired.
Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving immediately.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 53.0 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1069 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.
