Vegetable Stir-Fry Noodles

This vibrant Vegetable Stir-Fry Noodles dish combines colorful veggies and gluten-free noodles in a savory sauce, making for a quick and satisfying meal. It's packed with nutrients and perfect for a healthy weeknight dinner.

Ingredients

• Gluten-free rice noodles - 150g
• Broccoli florets - 100g
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snap peas - 100g
• Green onion - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Soy sauce (gluten-free) - 3 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Sesame seeds - 1 tablespoon (for garnish)
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the gluten-free rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium heat.
3. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
4. Add the broccoli, bell pepper, carrot, and snap peas to the skillet, stirring for about 5-7 minutes until the vegetables are tender-crisp.
5. Pour in the gluten-free soy sauce and sesame oil, stirring to combine.
6. Add the cooked rice noodles to the skillet, tossing everything together until heated through and evenly coated with the sauce.
7. Season with salt and pepper to taste, and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, which aids in digestion.

Tags