Dairy-Free Stir-Fried Glass Noodles

Elevate your weeknight dinners with this vibrant and flavorful Dairy-Free Stir-Fried Glass Noodles recipe! Featuring tender glass noodles made from sweet potato or mung bean, this gluten-free option is packed with colorful, nutrient-rich vegetables like julienned carrots, zucchini, and red bell pepper, along with the earthy depth of shiitake mushrooms. Infused with the warm, fragrant notes of garlic and ginger, this quick and healthy stir-fry is tossed in a perfectly balanced soy sauce-based glaze with hints of sesame oil and maple sweetness. Ready in just 30 minutes, this dish is a crowd-pleaser that’s as wholesome as it is satisfying. Perfect for anyone seeking a dairy-free, vegan-friendly meal, it’s easily customizable with tamari for a gluten-free twist or fresh cilantro for an aromatic garnish. Serve it piping hot for a delicious, no-fuss dinner packed with flavor and wholesome goodness!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Glass noodles (sweet potato or mung bean)
• 2 tablespoons Sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 large Carrots, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 small Zucchini, julienned
• 100 grams Shiitake mushrooms, sliced
• 3 stalks Green onions, chopped
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 1 tablespoon Coconut aminos (optional)
• 1 teaspoon Brown sugar or maple syrup
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper (optional)
• 2 tablespoons Fresh cilantro, chopped (optional garnish)

Directions

Step 1

Soak the glass noodles in warm water for 10-15 minutes until they soften. Drain and set aside.

Step 2

Prepare the vegetables by julienning the carrots and zucchini, slicing the red bell pepper and mushrooms, and chopping the green onions.

Step 3

In a small bowl, mix the soy sauce (or tamari), coconut aminos (if using), brown sugar or maple syrup, and white pepper. Set the sauce aside.

Step 4

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.

Step 5

Add the carrots, red bell pepper, zucchini, and mushrooms to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften.

Step 6

Add the softened glass noodles to the skillet and drizzle with the prepared sauce. Toss everything together to evenly coat the noodles and vegetables.

Step 7

Continue to stir-fry for another 2-3 minutes, allowing the noodles to absorb the sauce and the vegetables to cook through.

Step 8

Sprinkle the chopped green onions over the noodles and give everything one final toss. Adjust seasoning with salt to taste.

Step 9

Drizzle the remaining 1 tablespoon of sesame oil over the dish for added flavor and garnish with fresh cilantro, if desired.

Step 10

Serve the stir-fried glass noodles hot and enjoy!

Nutrition Facts

Serving size	(829.0g)

Amount per serving	% Daily Value*
Calories	1181.5

Total Fat 29.9g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 4572.1mg	0%
Total Carbohydrate 217.9g	0%
Dietary Fiber 13.2g	0%
Total Sugars 24.1g
Protein 13.8g	0%

Vitamin D 18IU	0%
Calcium 161.4mg	0%
Iron 4.3mg	0%
Potassium 1706.7mg	0%

*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.

Source of Calories

Fat: 22.5%

Protein: 4.6%

Carbs: 72.9%