Soy-Free Veggie Noodle Stir Fry
Bursting with vibrant flavors and loaded with wholesome ingredients, this Soy-Free Veggie Noodle Stir Fry is a perfect quick and healthy dinner option for busy weeknights. Made with tender rice noodles, fresh vegetables like broccoli, carrots, bell peppers, and zucchini, and tossed in a creamy, tangy sauce featuring coconut aminos, tahini, lime juice, and a hint of maple syrup, this dish is free from soy yet full of rich umami flavor. The recipe comes together in just 35 minutes, making it ideal for home cooks seeking a nutritious and satisfying plant-based meal without compromising on taste. Serve this colorful stir fry straight from the wok for a steaming, aromatic feast, and customize with optional crushed red pepper flakes for a touch of spicy heat! Perfect for vegan-friendly and gluten-free dining, this dish is set to be a hit with the whole family.
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 2 cups Broccoli florets
- 2 medium Carrots
- 1 large Red bell pepper
- 1 medium Zucchini
- 3 stalks Green onions
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Sesame oil
- 1 quarter cup Coconut aminos
- 1 tablespoon Rice vinegar
- 1 tablespoon Maple syrup
- 2 tablespoons Tahini
- 1 tablespoon Lime juice
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
Instructions
Cook the rice noodles according to the package instructions. Drain and set aside.
Chop the broccoli into small florets. Peel and julienne the carrots. Slice the red bell pepper and zucchini into thin strips. Mince the garlic and grate the ginger. Thinly slice the green onions, separating the white parts from the green parts.
In a small bowl, whisk together coconut aminos, rice vinegar, maple syrup, tahini, lime juice, and crushed red pepper flakes (if using). Adjust seasoning with salt and pepper to taste. Set the sauce aside.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of sesame oil and swirl to coat the pan.
Add the white parts of the green onions, garlic, and ginger to the pan. Stir-fry for 30 seconds until aromatic.
Add the broccoli, carrots, bell pepper, and zucchini to the pan. Stir-fry for 5–6 minutes, until the vegetables are tender but still crisp.
Push the vegetables to one side of the wok and add the remaining tablespoon of sesame oil. Add the cooked rice noodles, gently tossing to coat in the oil and heat through.
Pour the sauce over the noodles and vegetables. Toss everything together until the noodles and vegetables are evenly coated.
Remove the stir fry from heat and sprinkle with the green parts of the green onions.
Serve immediately. Optionally, garnish with a lime wedge or extra red pepper flakes for added heat.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8064 mg | 351% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 89.9 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2548 mg | 196% | |
| Iron | 10718.9 mg | 59549% | |
| Potassium | 1557 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.
