Vegetable Stir Fry with Rice Noodles

Rice noodles are the gluten-free pantry’s secret weapon: quick-soaking, sauce-hungry, and made for a hot wok. This is the vegetable-drawer stir fry that turns whatever you have into dinner, glossed with a tamari-lime sauce.

Yield: Serves 4 · Time: 30 min

Ingredients

• 8 oz (225 g) flat rice noodles
• 3 tbsp gluten-free tamari
• 1 tbsp lime juice
• 1 tbsp maple syrup or brown sugar
• 1 tsp sriracha (check label)
• 2 tbsp neutral oil
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 carrot, ribboned
• 3 scallions, cut in lengths
• 2 garlic cloves + 1 tbsp ginger, minced
• Toasted peanuts and cilantro to serve

Directions

1. Soak the noodles per package until pliable but firm; drain.
2. Stir the tamari, lime, sweetener, and sriracha into a sauce.
3. Stir-fry the vegetables over high heat 3–4 minutes; add garlic and ginger for 30 seconds.
4. Add the noodles and sauce; toss 2 minutes until the noodles absorb the glaze.
5. Top with scallions, peanuts, and cilantro.

Pro tip: Undersoak the noodles slightly — they finish cooking in the sauce and keep their chew instead of clumping.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.