Sugar-Free Vegetable Stir-Fry Noodles
Whip up a healthy and flavorful dinner with these Sugar-Free Vegetable Stir-Fry Noodles, a perfect dish for those seeking a guilt-free, gluten-free, and nutrient-packed meal. Featuring a vibrant medley of crisp vegetables like bell peppers, broccoli, zucchini, and snow peas, this quick and easy stir-fry is tossed with tender rice noodles and a delightful umami-rich sauce made with low-sodium soy sauce (or tamari for gluten-free), rice vinegar, and toasted sesame oil. Aromatic garlic and ginger bring a burst of flavor, while a sprinkle of sesame seeds and fresh green onions add a satisfying crunch and freshness. Ready in just 30 minutes, this wholesome, sugar-free recipe is perfect for a light lunch or weeknight dinner that doesn't compromise on taste or health!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 1 medium, julienned Carrot
- 1 medium, thinly sliced Bell pepper (red or yellow)
- 1 medium, julienned Zucchini
- 1 cup Broccoli florets
- 1 cup, sliced Mushrooms
- 1 cup, trimmed Snow peas
- 3 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 3 tablespoons Soy sauce (low-sodium or tamari for gluten-free)
- 2 tablespoons Rice vinegar
- 1 tablespoon Toasted sesame oil
- 0.5 teaspoons (optional, for heat) Red chili flakes
- 1 tablespoon (for garnish) Sesame seeds
- 2 stalks, thinly sliced Green onions
Instructions
Bring a pot of water to a boil and cook the gluten-free rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.
While the noodles are cooking, prepare the vegetables: julienne the carrot and zucchini, slice the bell pepper, trim the snow peas, and cut the broccoli into small florets.
Heat a large wok or skillet over medium-high heat and add the toasted sesame oil.
Once the oil is hot, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the carrot, bell pepper, and broccoli florets to the wok. Stir-fry for 3-4 minutes until they are slightly tender but still crisp.
Add the sliced mushrooms, zucchini, and snow peas. Continue to stir-fry for another 2-3 minutes until the vegetables are cooked but still vibrant in color.
In a small bowl, mix together the soy sauce, rice vinegar, and red chili flakes (if using). Pour the sauce over the vegetables and toss to coat evenly.
Add the cooked rice noodles to the wok and gently toss with the vegetables and sauce until everything is well combined and heated through, about 2 minutes.
Remove the wok from the heat and garnish the stir-fry with sesame seeds and sliced green onions.
Serve immediately and enjoy your sugar-free vegetable stir-fry noodles!
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3688 mg | 160% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 29.5 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2206 mg | 47% | |
*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.
