Sugar-Free Stir-Fried Glass Noodles
Elevate your mealtime with this vibrant and healthy Sugar-Free Stir-Fried Glass Noodles recipe, packed with colorful vegetables and rich umami flavors. Perfect for gluten-free diets, this dish features tender mung bean glass noodles infused with the aromatic blend of sesame oil, garlic, and ginger. A medley of julienned red bell pepper, carrot, zucchini, shiitake mushrooms, and baby spinach ensures every bite is loaded with nutrients and texture. Tamari and rice vinegar provide a sugar-free yet savory kick, while optional chili flakes add a hint of spice. Garnished with green onions and toasted sesame seeds, this quick and easy stir-fry is ideal as a light main course or a hassle-free side dish. Ready in just 30 minutes, it’s the perfect recipe for wholesome, guilt-free dining!
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Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean noodles)
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 large Red bell pepper, julienned
- 1 medium Carrot, julienned
- 1 medium Zucchini, julienned
- 100 grams Shiitake mushrooms, sliced
- 100 grams Baby spinach
- 3 tablespoons Tamari (gluten-free soy sauce, sugar-free)
- 2 teaspoons Rice vinegar
- 0.5 teaspoon Crushed red chili flakes (optional)
- 2 stalks Green onions, sliced
- 1 tablespoon Toasted sesame seeds (for garnish)
Instructions
Soak the glass noodles in warm water for 10-15 minutes until softened. Drain and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the red bell pepper, carrot, zucchini, and shiitake mushrooms. Cook for 3-4 minutes, stirring frequently, until the vegetables are slightly softened.
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of sesame oil.
Add the soaked glass noodles to the skillet and toss gently to combine with the vegetables.
Pour in the tamari and rice vinegar, and sprinkle in the crushed red chili flakes (if using). Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes.
Add the baby spinach and stir for another minute, just until wilted.
Remove from heat and sprinkle with sliced green onions and toasted sesame seeds before serving.
Serve immediately as a main dish or side dish. Enjoy!
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 211.6 g | 77% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 14.9 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1416 mg | 30% | |
*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.
