Sugar-Free Stir-Fried Vegetables with Glass Noodles

Elevate your weeknight meals with this vibrant and nourishing recipe for Sugar-Free Stir-Fried Vegetables with Glass Noodles. Bursting with fresh, colorful veggies like broccoli, zucchini, and red bell pepper, this dish is perfectly paired with silky glass noodles made from mung bean or sweet potato starch. Flavored with a tantalizing combination of garlic, ginger, sesame oil, coconut aminos, and a splash of lime juice, this recipe is naturally sugar-free, gluten-free, and loaded with satisfying umami goodness. Quick to prepare in just 30 minutes, it’s the perfect wholesome option for busy schedules or healthy meal prep. Serve it as a light main course or a side dish, and don’t forget the garnish of green onions and sesame seeds for a touch of elegance and crunch.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Glass noodles (mung bean or sweet potato starch noodles)
• 1 large Carrot
• 1 medium Red bell pepper
• 1 medium Zucchini
• 2 cups Broccoli florets
• 1 cup Shiitake mushrooms
• 3 cloves Garlic
• 1 tablespoon Fresh ginger
• 3 tablespoons Coconut aminos (a sugar-free soy sauce alternative)
• 2 tablespoons Sesame oil
• 1 tablespoon Olive oil
• 1 tablespoon Lime juice
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 2 stalks Green onions (scallions)
• 1 tablespoon Sesame seeds (optional, for garnish)

Directions

Step 1

Soak the glass noodles in warm water for about 10-15 minutes until softened. Drain and cut them into shorter lengths if desired. Set aside.

Step 2

Peel and julienne the carrot. Slice the red bell pepper into thin strips. Cut the zucchini into matchsticks. Separate the broccoli florets into bite-sized pieces. Clean and thinly slice the shiitake mushrooms.

Step 3

Mince the garlic and finely grate or mince the ginger. Thinly slice the green onions and set them aside for garnish.

Step 4

In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and ginger and sauté for about 1 minute until fragrant, being careful not to burn them.

Step 5

Increase the heat to medium-high and add the broccoli florets and mushrooms. Stir-fry for 2 minutes.

Step 6

Add the julienned carrot, red bell pepper, and zucchini. Stir-fry for another 3-4 minutes until the vegetables are just tender but still crisp.

Step 7

Push the vegetables to one side of the skillet and add the sesame oil. Add the softened glass noodles to the skillet and toss them gently in the sesame oil to coat.

Step 8

Drizzle the coconut aminos and lime juice over the noodles and vegetables. Stir everything together until well combined and heated through. Season with salt and black pepper to taste.

Step 9

Remove from heat and serve immediately. Garnish with sliced green onions and a sprinkle of sesame seeds if desired.

Nutrition Facts

Serving size	(998.4g)

Amount per serving	% Daily Value*
Calories	1402.5

Total Fat 48.3g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 13.2g
Cholesterol 0mg	0%
Sodium 5165.0mg	0%
Total Carbohydrate 231.6g	0%
Dietary Fiber 15.5g	0%
Total Sugars 25.2g
Protein 14.6g	0%

Vitamin D 12.6IU	0%
Calcium 307.0mg	0%
Iron 6.3mg	0%
Potassium 1260.6mg	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: 30.6%

Protein: 4.1%

Carbs: 65.3%