Sugar-Free Stir-Fried Vegetables with Glass Noodles
Elevate your stir-fry game with this vibrant and wholesome Sugar-Free Stir-Fried Vegetables with Glass Noodles recipe! Packed with colorful, nutrient-rich veggies like carrots, broccoli, zucchini, and shiitake mushrooms, this dish is a feast for both the eyes and the palate. The star of the show—glass noodles made from mung bean or sweet potato starch—soak up the delectable blend of sesame oil, coconut aminos, lime juice, and fragrant ginger and garlic for an unforgettable flavor. This simple yet elegant recipe is entirely sugar-free, making it perfect for health-conscious foodies seeking a light, gluten-free meal. Ready in just 30 minutes, it combines quick prep with bold flavors, ideal for busy weeknights or meal prepping. Serve it warm and garnish with fresh green onions and a touch of sesame seeds for added texture and visual appeal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean or sweet potato starch noodles)
- 1 large Carrot
- 1 medium Red bell pepper
- 1 medium Zucchini
- 2 cups Broccoli florets
- 1 cup Shiitake mushrooms
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 3 tablespoons Coconut aminos (a sugar-free soy sauce alternative)
- 2 tablespoons Sesame oil
- 1 tablespoon Olive oil
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 stalks Green onions (scallions)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Soak the glass noodles in warm water for about 10-15 minutes until softened. Drain and cut them into shorter lengths if desired. Set aside.
Peel and julienne the carrot. Slice the red bell pepper into thin strips. Cut the zucchini into matchsticks. Separate the broccoli florets into bite-sized pieces. Clean and thinly slice the shiitake mushrooms.
Mince the garlic and finely grate or mince the ginger. Thinly slice the green onions and set them aside for garnish.
In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant, being careful not to burn them.
Increase the heat to medium-high and add the broccoli florets and mushrooms. Stir-fry for 2 minutes.
Add the julienned carrot, red bell pepper, and zucchini. Stir-fry for another 3-4 minutes until the vegetables are just tender but still crisp.
Push the vegetables to one side of the skillet and add the sesame oil. Add the softened glass noodles to the skillet and toss them gently in the sesame oil to coat.
Drizzle the coconut aminos and lime juice over the noodles and vegetables. Stir everything together until well combined and heated through. Season with salt and black pepper to taste.
Remove from heat and serve immediately. Garnish with sliced green onions and a sprinkle of sesame seeds if desired.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5165 mg | 225% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 25.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 307 mg | 24% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1261 mg | 27% | |
*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.
