Soy-Free Stir-Fried Vegetables with Glass Noodles

Elevate your weeknight dinner game with this vibrant and nutritious Soy-Free Stir-Fried Vegetables with Glass Noodles. Perfectly tender-crisp vegetables like broccoli, snap peas, and julienned carrots are stir-fried in aromatic sesame oil with ginger and garlic, then tossed with silky glass noodles (mung bean vermicelli) in a tangy-sweet sauce featuring coconut aminos, rice vinegar, and maple syrup. This recipe is entirely soy-free, making it ideal for those with dietary restrictions, and comes together in just 35 minutes. Finished with a sprinkle of toasted sesame seeds and fresh green onions, this dish is as visually stunning as it is flavorful. Serve as a wholesome standalone meal or alongside your favorite protein for a satisfying feast that's healthy and packed with plant-based goodness.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Glass noodles (mung bean vermicelli)
• 1 large, julienned Carrot
• 1 medium, thinly sliced Red bell pepper
• 1 medium, julienned Zucchini
• 150 grams Broccoli florets
• 100 grams Snap peas
• 2 stalks, sliced diagonally Green onion (scallion)
• 1 inch, grated Ginger
• 2 minced Garlic cloves
• 2 tablespoons Sesame oil
• 0.5 teaspoons Salt
• 2 tablespoons Rice vinegar
• 1.5 tablespoons Maple syrup
• 2 tablespoons Coconut aminos (soy-free soy sauce substitute)
• 1 tablespoon Lime juice
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

Soak the glass noodles in warm water for 10-15 minutes or until softened. Drain well and cut them in half if they are too long.

Step 2

Prepare all the vegetables by julienning the carrot and zucchini, slicing the red bell pepper, and cutting the broccoli into small florets. Slice the green onions diagonally.

Step 3

In a small bowl, whisk together the rice vinegar, maple syrup, coconut aminos, lime juice, and salt. Set aside.

Step 4

Heat a large skillet or wok over medium-high heat and add the sesame oil.

Step 5

Once the oil is hot, add the grated ginger and minced garlic. Stir-fry for 30 seconds or until fragrant.

Step 6

Add the broccoli florets and snap peas to the pan. Stir-fry for 2-3 minutes until they start to soften.

Step 7

Add the carrot, red bell pepper, and zucchini to the skillet. Keep stir-frying for another 3-4 minutes until all the vegetables are tender yet crisp.

Step 8

Push the vegetables to one side of the skillet and add the glass noodles to the other side. Pour the prepared sauce over the noodles and toss to coat.

Step 9

Mix the noodles and vegetables together well, ensuring everything is evenly coated with the sauce.

Step 10

Taste and adjust the seasoning if necessary. Add more coconut aminos or lime juice for seasoning, if desired.

Step 11

Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving immediately.

Nutrition Facts

Serving size	(1036.1g)

Amount per serving	% Daily Value*
Calories	1337.9

Total Fat 32.8g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 11.8g
Cholesterol 0mg	0%
Sodium 3702.9mg	0%
Total Carbohydrate 250.0g	0%
Dietary Fiber 16.2g	0%
Total Sugars 53.0g
Protein 14.3g	0%

Vitamin D 0IU	0%
Calcium 312.4mg	0%
Iron 9.3mg	0%
Potassium 1069.3mg	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: 21.8%

Protein: 4.2%

Carbs: 73.9%