Soy-Free Veggie Noodle Stir Fry

Bright, fresh, and bursting with flavor, this Soy-Free Veggie Noodle Stir Fry is the ultimate weeknight dinner for those craving a healthy, allergen-friendly twist on a classic dish. Featuring tender rice noodles tossed with crisp broccoli, vibrant bell peppers, zucchini, and carrots, this recipe skips soy sauce in favor of a savory-sweet coconut aminos-based sauce enhanced with tahini, lime juice, and a hint of maple syrup. Ready in just 35 minutes, this gluten-free and vegan stir fry is infused with aromatic garlic and ginger, stir-fried to perfection in sesame oil for a nutty finish. Perfect as a standalone meal or paired with plant-based proteins, it’s a versatile dish packed with nutrients and bold flavors that everyone will love.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 2 cups Broccoli florets
• 2 medium Carrots
• 1 large Red bell pepper
• 1 medium Zucchini
• 3 stalks Green onions
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 tablespoons Sesame oil
• 1 quarter cup Coconut aminos
• 1 tablespoon Rice vinegar
• 1 tablespoon Maple syrup
• 2 tablespoons Tahini
• 1 tablespoon Lime juice
• 0.5 teaspoons Crushed red pepper flakes (optional)
• 0.5 teaspoons Salt
• 0.25 teaspoons Pepper

Directions

Step 1

Cook the rice noodles according to the package instructions. Drain and set aside.

Step 2

Chop the broccoli into small florets. Peel and julienne the carrots. Slice the red bell pepper and zucchini into thin strips. Mince the garlic and grate the ginger. Thinly slice the green onions, separating the white parts from the green parts.

Step 3

In a small bowl, whisk together coconut aminos, rice vinegar, maple syrup, tahini, lime juice, and crushed red pepper flakes (if using). Adjust seasoning with salt and pepper to taste. Set the sauce aside.

Step 4

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of sesame oil and swirl to coat the pan.

Step 5

Add the white parts of the green onions, garlic, and ginger to the pan. Stir-fry for 30 seconds until aromatic.

Step 6

Add the broccoli, carrots, bell pepper, and zucchini to the pan. Stir-fry for 5–6 minutes, until the vegetables are tender but still crisp.

Step 7

Push the vegetables to one side of the wok and add the remaining tablespoon of sesame oil. Add the cooked rice noodles, gently tossing to coat in the oil and heat through.

Step 8

Pour the sauce over the noodles and vegetables. Toss everything together until the noodles and vegetables are evenly coated.

Step 9

Remove the stir fry from heat and sprinkle with the green parts of the green onions.

Step 10

Serve immediately. Optionally, garnish with a lime wedge or extra red pepper flakes for added heat.

Nutrition Facts

Serving size	(1312.4g)

Amount per serving	% Daily Value*
Calories	1242.5

Total Fat 48.5g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 12.0g
Cholesterol 0mg	0%
Sodium 8063.5mg	0%
Total Carbohydrate 175.2g	0%
Dietary Fiber 20.8g	0%
Total Sugars 89.9g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 2547.6mg	0%
Iron 10718.9mg	0%
Potassium 1556.8mg	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: 35.5%

Protein: 7.6%

Carbs: 56.9%