Soy-Free Stir-Fried Glass Noodles

Savor the vibrant flavors of this Soy-Free Stir-Fried Glass Noodles recipe, a delightful twist on a classic Asian-inspired dish. Made with silky glass noodles crafted from sweet potato or mung bean, this dish is a healthy, gluten-free, and soy-free alternative that doesn't compromise on taste. The medley of colorful vegetables—like julienned carrots, zucchini, and baby spinach—brings a nutrient-packed crunch, while aromatic garlic and ginger infuse every bite with bold, savory notes. Coconut aminos provide a luscious, soy-free seasoning that pairs beautifully with the nuttiness of toasted sesame oil. Ready in just 30 minutes, this quick and wholesome meal is perfect for busy weeknights or meal prep. Garnish with sesame seeds and green onions for an extra touch of elegance, and enjoy a bowl brimming with wholesome ingredients and irresistible flavor!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 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 medium yellow onion, sliced
• 1 large carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 1 medium zucchini, julienned
• 2 cups baby spinach
• 3 tablespoons coconut aminos (for soy-free seasoning)
• 1 teaspoon rice vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon toasted sesame seeds (optional, for garnish)
• 2 stalks green onions, chopped (optional for garnish)

Directions

Step 1

Cook the glass noodles according to package instructions. Drain, rinse with cold water to prevent sticking, and set aside.

Step 2

In a large skillet or wok, heat sesame oil over medium heat.

Step 3

Add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.

Step 4

Add the sliced onion, carrot, and red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften.

Step 5

Add the zucchini and stir-fry for another 2 minutes.

Step 6

Toss in the baby spinach and cook for about 1 minute, just until wilted.

Step 7

Push the vegetables to one side of the skillet and add the cooked glass noodles to the other side.

Step 8

Drizzle the coconut aminos and rice vinegar over the noodles. Sprinkle salt and black pepper, then toss everything together until well combined and the noodles are heated through.

Step 9

Turn off the heat and transfer the stir-fried noodles and vegetables to a serving platter.

Step 10

Garnish with toasted sesame seeds and chopped green onions if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(837.5g)

Amount per serving	% Daily Value*
Calories	1208.0

Total Fat 32.4g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 2130.4mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 13.5g	0%
Total Sugars 26.5g
Protein 8.7g	0%

Vitamin D 0IU	0%
Calcium 274.1mg	0%
Iron 6.1mg	0%
Potassium 1149.1mg	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: 24.2%

Protein: 2.9%

Carbs: 72.9%