Rice Vermicelli Stir-Fry

Rice Vermicelli Stir-Fry is a delightful gluten-free dish featuring thin rice noodles tossed with colorful vegetables and tender protein, all coated in a savory sauce. This quick and easy stir-fry is perfect for a weeknight dinner that bursts with flavor and nutrition.

Ingredients

• Rice vermicelli - 100 grams
• Vegetable oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Bell pepper, sliced - 1 medium
• Carrot, julienned - 1 medium
• Broccoli florets - 100 grams
• Snap peas - 100 grams
• Green onion, chopped - 2 stalks
• Soy sauce (gluten-free) - 3 tablespoons
• Sesame oil - 1 teaspoon
• Chili flakes - 1/2 teaspoon (optional)
• Cooked chicken, shrimp, or tofu - 150 grams (optional)

Steps

1. Soak the rice vermicelli in warm water for 5-7 minutes until soft, then drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add minced garlic and ginger to the skillet and sauté for 30 seconds until fragrant.
4. Add the sliced bell pepper, julienned carrot, broccoli florets, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. If using, add the cooked chicken, shrimp, or tofu to the skillet and stir-fry for an additional 2 minutes until heated through.
6. Add the soaked vermicelli noodles to the skillet along with the soy sauce, sesame oil, and chili flakes (if using). Toss everything together for another 2-3 minutes until well combined and heated through.
7. Remove from heat, garnish with chopped green onions, and serve immediately.

Nutrition

• Calories: 410
• Protein: 20 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 50 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Gluten-free option suitable for those with gluten intolerance.

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