Soy-Free Stir-Fried Noodles with Vegetables and Meat
Elevate your weeknight dinners with this flavor-packed Soy-Free Stir-Fried Noodles with Vegetables and Meat! Perfect for sensitive diets, this recipe swaps traditional soy sauce for coconut aminos and fish sauce, delivering a savory and slightly sweet kick without any soy. Tender rice noodles are stir-fried with perfectly seasoned slices of chicken or pork, vibrant julienned vegetables, and aromatic garlic and ginger for a well-balanced, colorful dish. A touch of honey and lime juice enhances the flavor profile, while optional sesame oil adds a nutty finish. Quick to prepare in just 35 minutes, this wholesome, gluten-free dinner is perfect for busy nights. Garnish with sesame seeds and green onions for an irresistible final touch. Whether you’re looking for a soy-free alternative or simply craving a fresh twist on a classic stir-fry, this recipe is sure to become a family favorite!
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Ingredients
- 8 oz Rice noodles (medium thickness)
- 10 oz Chicken breast or pork (thinly sliced)
- 1 large Carrot (julienned)
- 1 medium Bell pepper (thinly sliced)
- 1 medium Zucchini (julienned)
- 3 stalks Green onions (sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Coconut aminos (soy-free seasoning sauce)
- 1 teaspoon Fish sauce (soy-free)
- 2 teaspoons Honey
- 1 tablespoon Lime juice
- 2 tablespoons Avocado oil or high-heat oil
- 1 teaspoon Sesame oil (optional for flavor)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds (optional garnish)
Directions
Step 1
1. Prepare rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
Step 2
2. In a small bowl, whisk together the coconut aminos, fish sauce, honey, lime juice, and sesame oil (if using). Set aside.
Step 3
3. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of avocado oil.
Step 4
4. Add the sliced meat to the skillet, season with salt and black pepper, and stir-fry until fully cooked and lightly browned (about 4–5 minutes). Remove the meat from the skillet and set aside.
Step 5
5. In the same skillet, add the remaining tablespoon of avocado oil. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Step 6
6. Add the carrot, bell pepper, and zucchini to the skillet. Stir-fry for 4–5 minutes until the vegetables are tender but still crisp.
Step 7
7. Return the cooked meat to the skillet along with the cooked rice noodles. Pour the sauce mixture over everything.
Step 8
8. Toss everything together to evenly coat the noodles and vegetables with the sauce. Stir-fry for another 2–3 minutes until heated through.
Step 9
9. Remove from heat, garnish with sliced green onions and sesame seeds (if using), and serve immediately.
Nutrition Facts
| Serving size | (1094.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1282.1 |
| Total Fat 48.9g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 241.0mg | 0% |
| Sodium 2754.8mg | 0% |
| Total Carbohydrate 110.1g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 35.8g | |
| Protein 100.3g | 0% |
| Vitamin D 36.9IU | 0% |
| Calcium 236.9mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 2080.0mg | 0% |
Source of Calories