Soy-Free Vegetable Stir-Fry Noodles
Say goodbye to soy-based sauces and hello to this vibrant Soy-Free Vegetable Stir-Fry Noodles recipe! Perfect for those with soy allergies or simply looking to avoid soy, this colorful dish features rice noodles tossed with an irresistible sauce made from coconut aminos, maple syrup, and rice vinegar. Loaded with fresh vegetables like broccoli, bell peppers, zucchini, and sugar snap peas, the stir-fry offers a balance of crunch and bold flavors. The sesame oil (or avocado oil for nut allergies) enhances its richness, while a touch of cornstarch thickens the glossy, savory sauce to perfection. Ready in just 30 minutes, this quick and healthy stir-fry is the ultimate crowd-pleaser, ideal for weeknight dinners or meal prepping. Garnish with green onions and sesame seeds for a delicious finish!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 2 tbsp Sesame oil (or avocado oil for nut allergies)
- 1 medium Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 tsp Ginger, freshly grated
- 1 cup Carrots, julienned
- 1.5 cups Bell peppers, thinly sliced (assorted colors)
- 2 cups Broccoli florets
- 1 cup Sugar snap peas
- 1 medium Zucchini, thinly sliced
- 1 cup Coconut aminos
- 0.25 cup Vegetable broth (low sodium)
- 1 tbsp Rice vinegar
- 1 tsp Maple syrup
- 1 tsp Cornstarch (or arrowroot powder)
- 2 tbsp Water
- 2 stalks Green onions, sliced
- 1 tbsp Sesame seeds
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, combine the coconut aminos, vegetable broth, rice vinegar, and maple syrup. In another small bowl, mix the cornstarch with water to create a slurry, then set both bowls aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook for 2-3 minutes until softened.
Add the minced garlic and grated ginger to the skillet and stir for 30 seconds until fragrant.
Toss in the carrots, bell peppers, broccoli, sugar snap peas, and zucchini. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the pan and add the second tablespoon of sesame oil to the empty side. Add the cooked rice noodles and gently toss them to reheat for 2 minutes.
Pour the coconut aminos sauce mixture over the noodles and vegetables, and gently toss to coat everything evenly.
Add the cornstarch slurry to the skillet and stir quickly to thicken the sauce. Cook for another 1-2 minutes until the sauce is glossy and clings to the noodles and vegetables.
Remove from heat, garnish with sliced green onions and sesame seeds, and serve immediately.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5191 mg | 226% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 92.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2066 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.
