Description
A quick and satisfying gluten-free rice noodle stir-fry with fresh vegetables and savory sauce, ready in under 30 minutes.
Ingredients
Scale
8 oz dried rice noodles
2 tbsp avocado oil
3 cloves garlic, minced
1 bell pepper, thinly sliced
2 carrots, julienned
3 tbsp tamari or gluten-free soy sauce
1 tbsp maple syrup or honey
1 lime, juiced
Green onions for garnish
Sesame seeds for garnish
Instructions
- Prepare rice noodles according to package directions (usually soak in hot water until pliable), then drain and set aside
- Heat oil in large wok or skillet over medium-high heat. Add garlic and stir for 30 seconds until fragrant
- Add bell pepper and carrots. Stir-fry for 4-5 minutes until tender-crisp
- Add drained noodles to skillet. Pour tamari, maple syrup, and lime juice over everything
- Toss everything together for 2-3 minutes until sauce coats noodles and everything is heated through. Garnish with green onions and sesame seeds
Notes
Check packaging to confirm rice noodles are gluten-free.
Do not overcook noodles when soaking – they should be al dente as they will cook more in the pan.
For complete gluten-free meal, ensure tamari and all sauces are certified gluten-free.
Store leftovers in airtight container in fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: rice noodles, gluten-free, stir-fry, quick dinner