Gluten-Free Stir-Fried Vegetables with Glass Noodles

Savor the vibrant flavors and textures of Gluten-Free Stir-Fried Vegetables with Glass Noodles, a wholesome and quick meal perfect for busy weeknights. This delightful recipe features silky glass noodles made from sweet potato or mung bean, tossed with an array of colorful vegetables like julienned carrots, zucchini, red bell peppers, and earthy shiitake mushrooms. A savory gluten-free tamari sauce infused with sesame oil, garlic, ginger, and a hint of coconut sugar ties everything together, delivering the perfect balance of umami and sweetness. Ready in just 30 minutes, this stir-fry is not only gluten-free but also packed with nutrients and irresistibly aromatic. Serve it as a main dish or pair it with your favorite protein for a complete, satisfying meal. Don’t forget to garnish with sesame seeds for an added crunch!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 g Glass noodles (sweet potato or mung bean)
• 1 medium Carrot (julienned)
• 1 medium Zucchini (julienned)
• 1 medium Red bell pepper (thinly sliced)
• 100 g Shiitake mushrooms (sliced)
• 2 cups Baby spinach
• 2 stalks Green onions (sliced thinly)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (minced)
• 3 tbsp Tamari (gluten-free soy sauce)
• 2 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 1 tsp Coconut sugar
• 1 tbsp Sesame seeds (optional for garnish)

Directions

Step 1

Soak the glass noodles in warm water for 10-15 minutes, or according to package instructions, until soft. Drain and set aside.

Step 2

Prepare the vegetables by julienning the carrot and zucchini, slicing the red bell pepper thinly, and cutting the shiitake mushrooms into slices. Set everything aside.

Step 3

In a small bowl, mix together the tamari, sesame oil, and coconut sugar to make the sauce. Set aside.

Step 4

Heat the vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant.

Step 5

Add the carrot, zucchini, and red bell pepper to the pan. Stir-fry for 3-4 minutes until slightly softened.

Step 6

Add the sliced shiitake mushrooms to the pan and continue stir-frying for another 2-3 minutes.

Step 7

Toss in the baby spinach and green onions, stirring until the spinach wilts slightly.

Step 8

Add the softened glass noodles to the pan and pour the prepared sauce over everything. Toss well to evenly coat the noodles and vegetables with the sauce.

Step 9

Cook for an additional 2-3 minutes, stirring frequently, until the noodles are heated through and well incorporated with the vegetables.

Step 10

Remove from heat, sprinkle with sesame seeds if desired, and serve hot. Enjoy your gluten-free stir-fried vegetables with glass noodles!

Nutrition Facts

Serving size	(953.5g)

Amount per serving	% Daily Value*
Calories	1350.9

Total Fat 47.7g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 20.1g
Cholesterol 0mg	0%
Sodium 2972.0mg	0%
Total Carbohydrate 219.4g	0%
Dietary Fiber 15.5g	0%
Total Sugars 22.1g
Protein 17.4g	0%

Vitamin D 154IU	0%
Calcium 284.2mg	0%
Iron 7.6mg	0%
Potassium 1717.4mg	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: 31.2%

Protein: 5.1%

Carbs: 63.8%