Sugar-Free Vegetable Stir-Fry Noodles

Elevate your weeknight dinner with this vibrant and wholesome Sugar-Free Vegetable Stir-Fry Noodles recipe! Bursting with colorful fresh vegetables like julienned carrots, crisp snow peas, and tender broccoli florets, this gluten-free dish is full of nutrients and flavor without any added sugar. Tossed with a fragrant blend of fresh garlic, ginger, low-sodium soy sauce, and toasted sesame oil, this quick stir-fry achieves the perfect balance of tangy, savory, and subtly smoky notes. Ready in just 30 minutes, it’s a healthy, plant-based meal that’s both satisfying and incredibly easy to prepare. Garnish with sesame seeds and sliced green onions for a beautiful finishing touch, and enjoy a guilt-free noodle dish that's perfect for lunch or dinner.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams Gluten-free rice noodles
• 1 medium, julienned Carrot
• 1 medium, thinly sliced Bell pepper (red or yellow)
• 1 medium, julienned Zucchini
• 1 cup Broccoli florets
• 1 cup, sliced Mushrooms
• 1 cup, trimmed Snow peas
• 3 cloves, minced Garlic
• 1 tablespoon, freshly grated Ginger
• 3 tablespoons Soy sauce (low-sodium or tamari for gluten-free)
• 2 tablespoons Rice vinegar
• 1 tablespoon Toasted sesame oil
• 0.5 teaspoons (optional, for heat) Red chili flakes
• 1 tablespoon (for garnish) Sesame seeds
• 2 stalks, thinly sliced Green onions

Directions

Step 1

Bring a pot of water to a boil and cook the gluten-free rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.

Step 2

While the noodles are cooking, prepare the vegetables: julienne the carrot and zucchini, slice the bell pepper, trim the snow peas, and cut the broccoli into small florets.

Step 3

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

Step 4

Once the oil is hot, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

Step 5

Add the carrot, bell pepper, and broccoli florets to the wok. Stir-fry for 3-4 minutes until they are slightly tender but still crisp.

Step 6

Add the sliced mushrooms, zucchini, and snow peas. Continue to stir-fry for another 2-3 minutes until the vegetables are cooked but still vibrant in color.

Step 7

In a small bowl, mix together the soy sauce, rice vinegar, and red chili flakes (if using). Pour the sauce over the vegetables and toss to coat evenly.

Step 8

Add the cooked rice noodles to the wok and gently toss with the vegetables and sauce until everything is well combined and heated through, about 2 minutes.

Step 9

Remove the wok from the heat and garnish the stir-fry with sesame seeds and sliced green onions.

Step 10

Serve immediately and enjoy your sugar-free vegetable stir-fry noodles!

Nutrition Facts

Serving size	(1038.2g)

Amount per serving	% Daily Value*
Calories	902.9

Total Fat 27.6g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 3688.2mg	0%
Total Carbohydrate 140.4g	0%
Dietary Fiber 16.0g	0%
Total Sugars 29.5g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 227.7mg	0%
Iron 6.7mg	0%
Potassium 2205.7mg	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: 27.1%

Protein: 11.6%

Carbs: 61.3%