Soy-Free Vegetable Stir-Fry Noodles

Whip up a vibrant and flavorful dinner with this Soy-Free Vegetable Stir-Fry Noodles recipe, a perfect choice for those looking for a quick, allergy-friendly, and nutrient-packed meal. Featuring tender rice noodles tossed with a rainbow of crisp vegetables—like broccoli, bell peppers, zucchini, and sugar snap peas—this dish is brought to life with a savory coconut aminos-based sauce that’s both soy-free and low in sodium. Fresh garlic, ginger, and a touch of maple syrup add depth, while a cornstarch slurry ensures the sauce clings beautifully to every bite. Ready in just 30 minutes, this wholesome stir-fry is ideal for weeknight dinners or meal prepping, offering customizable options like sesame or avocado oil and garnishes of green onions and sesame seeds for added freshness and crunch.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz Rice noodles
• 2 tbsp Sesame oil (or avocado oil for nut allergies)
• 1 medium Onion, thinly sliced
• 3 cloves Garlic, minced
• 1 tsp Ginger, freshly grated
• 1 cup Carrots, julienned
• 1.5 cups Bell peppers, thinly sliced (assorted colors)
• 2 cups Broccoli florets
• 1 cup Sugar snap peas
• 1 medium Zucchini, thinly sliced
• 1 cup Coconut aminos
• 0.25 cup Vegetable broth (low sodium)
• 1 tbsp Rice vinegar
• 1 tsp Maple syrup
• 1 tsp Cornstarch (or arrowroot powder)
• 2 tbsp Water
• 2 stalks Green onions, sliced
• 1 tbsp Sesame seeds

Directions

Step 1

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

Step 2

In a small bowl, combine the coconut aminos, vegetable broth, rice vinegar, and maple syrup. In another small bowl, mix the cornstarch with water to create a slurry, then set both bowls aside.

Step 3

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook for 2-3 minutes until softened.

Step 4

Add the minced garlic and grated ginger to the skillet and stir for 30 seconds until fragrant.

Step 5

Toss in the carrots, bell peppers, broccoli, sugar snap peas, and zucchini. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.

Step 6

Push the vegetables to one side of the pan and add the second tablespoon of sesame oil to the empty side. Add the cooked rice noodles and gently toss them to reheat for 2 minutes.

Step 7

Pour the coconut aminos sauce mixture over the noodles and vegetables, and gently toss to coat everything evenly.

Step 8

Add the cornstarch slurry to the skillet and stir quickly to thicken the sauce. Cook for another 1-2 minutes until the sauce is glossy and clings to the noodles and vegetables.

Step 9

Remove from heat, garnish with sliced green onions and sesame seeds, and serve immediately.

Nutrition Facts

Serving size	(1750.1g)

Amount per serving	% Daily Value*
Calories	1229.8

Total Fat 35.5g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 5191.1mg	0%
Total Carbohydrate 196.2g	0%
Dietary Fiber 32.3g	0%
Total Sugars 92.1g
Protein 28.4g	0%

Vitamin D 0IU	0%
Calcium 319.9mg	0%
Iron 8.4mg	0%
Potassium 2065.5mg	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: 26.2%

Protein: 9.3%

Carbs: 64.4%