Vegetable Stir-Fry with Rice Noodles:
For the Stir-Fry:
8 oz (about 225g) rice noodles (make sure they are labeled gluten-free)
2 cups mixed vegetables (bell peppers, broccoli, carrots, snow peas, etc.), sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup gluten-free soy sauce
1 tablespoon sesame oil
2 tablespoons honey or a sweetener of your choice (adjust to taste)
Salt and pepper, to taste
Chopped green onions
Crushed red pepper flakes (for added heat)
Crushed peanuts or cashews
Cook the Rice Noodles:
Cook the rice noodles according to the package instructions. Drain and set aside.
Prepare the Sauce:
In a small bowl, whisk together the gluten-free soy sauce, sesame oil, honey (or sweetener), and a pinch of salt and pepper. Set the sauce aside.
Sauté the Vegetables:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the sliced mixed vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
Combine with Noodles:
Add the cooked rice noodles to the skillet with the sautéed vegetables.
Pour the Sauce:
Pour the prepared sauce over the noodles and vegetables. Stir to combine and coat everything with the sauce.
Continue to stir-fry for another 2-3 minutes to heat everything through and allow the flavors to meld.
Divide the Vegetable Stir-Fry with Rice Noodles among serving plates.
Optionally, garnish with chopped green onions, crushed red pepper flakes, and crushed peanuts or cashews for added texture and flavor.
Enjoy your delicious and gluten-free Vegetable Stir-Fry with Rice Noodles!