Gluten-Free Vegetable Stir Fry with Rice Noodles
Dive into a colorful gluten-free vegetable stir-fry with rice noodles, where crisp veggies and tender noodles are tossed in a savory, tangy sauce. This vibrant dish is quick, wholesome, and packed with fresh flavors, perfect for a satisfying weeknight meal.
Total Time: 25 minutes
Prep Time: 10 minutes
Difficulty: Easy
Servings: 4
Nutrition Values (Per Serving)
• Calories: 320 kcal
• Protein: 6g
• Fat: 10g
• Carbohydrates: 52g
• Fiber: 4g
• Sugar: 8g
Note: Values are approximate and depend on specific brands used.
Ingredients
• 8 oz rice noodles (flat or vermicelli)
• 1 red bell pepper, thinly sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1 medium carrot, julienned or thinly sliced
• 1 cup snap peas, ends trimmed
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons gluten-free tamari or soy sauce
• 2 tablespoons sesame oil, divided
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon chili garlic sauce (optional, for heat)
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)
• Lime wedges (for serving)
Utensils
• Large pot (for boiling noodles)
• Colander
• Large skillet or wok
• Cutting board
• Chef’s knife
• Measuring spoons
• Small bowl (for sauce)
• Tongs or spatula
• Grater (for ginger)
Instructions
1. Cook the Noodles: Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions (usually 4-6 minutes). Drain in a colander and rinse with cold water to prevent sticking. Set aside.
2. Make the Sauce: In a small bowl, whisk together tamari, rice vinegar, maple syrup, chili garlic sauce (if using), and 1 tablespoon of water. Set aside.
3. Prep the Veggies: While noodles cook, slice bell pepper, zucchini, carrot, and trim snap peas. Mince garlic and grate ginger.
4. Stir-Fry the Veggies: Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add broccoli, carrots, and snap peas. Stir-fry for 3-4 minutes until slightly tender but still crisp. Add bell pepper, zucchini, garlic, and ginger, cooking for another 2-3 minutes.
5. Combine with Noodles: Lower heat to medium. Add the cooked rice noodles to the skillet, followed by the sauce. Toss gently with tongs or a spatula to coat everything evenly. Drizzle in the remaining 1 tablespoon sesame oil and stir-fry for 1-2 minutes until heated through.
6. Serve: Divide the stir-fry among plates or bowls. Garnish with green onions, sesame seeds, and a squeeze of fresh lime juice. Serve immediately for the best texture.
Tips:
• Swap veggies for whatever’s in season—mushrooms, bok choy, or baby corn work great.
• Add protein like tofu, shrimp, or chicken for a heartier dish (ensure gluten-free preparation).
• For softer noodles, soak them in warm water before boiling to reduce cooking time.
This gluten-free vegetable stir-fry with rice noodles is a quick, colorful, and flavorful meal that’ll leave you nourished and satisfied!
