Gluten-Free Vegetable Stir Fry with Rice Noodles
In every family kitchen, there’s that one meal — the one you can always turn to when the day feels long, the kids are hungry, and you just need a bit of comfort and color on the table. For me, it was always stir fry night.
Mom would pull out whatever fresh veggies we had — crunchy peppers, bright broccoli, sweet carrots — and swirl them in a hot pan with a few splashes of soy sauce. The sizzling sound, the vibrant colors dancing together, and the scent of sesame filling the air… it felt like a little celebration right at home.
Today, I love recreating that magic with my Gluten-Free Vegetable Stir Fry with Rice Noodles — a halal, hearty, and wholesome dish that’s quick, packed with goodness, and perfect for busy families who don’t want to sacrifice flavor for convenience.
Every bite is a reminder that simple meals, made with love, nourish much more than just the body. They nourish the soul.
Ingredients
Serves 4 people
- 7 oz (200g) gluten-free rice noodles
- 2 tablespoons sesame oil (30ml) or halal-friendly vegetable oil
- 1 red bell pepper, thinly sliced (about 120g)
- 1 yellow bell pepper, thinly sliced (about 120g)
- 1 medium carrot, julienned (about 70g)
- 1 cup broccoli florets (90g)
- 1 cup snap peas (100g)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons gluten-free soy sauce (30ml) or tamari
- 1 tablespoon fresh lime juice (15ml)
- 1 tablespoon pure maple syrup or honey (15ml)
- 1 teaspoon grated fresh ginger (about 2g)
- ¼ teaspoon crushed red pepper flakes (optional, for a little kick)
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
Kitchen Tools You’ll Need
- Large non-stick wok or deep skillet
- Medium pot (for boiling noodles)
- Sharp knife
- Cutting board
- Tongs or large spoon for tossing
- Small bowl (for sauce)
Instructions
1. Cook the Rice Noodles
- Bring a pot of water to a gentle boil.
- Add the rice noodles and cook according to package instructions (usually 4–6 minutes).
- Drain and rinse under cold water to stop the cooking.
Tip: Toss them lightly with a few drops of sesame oil to prevent sticking.
2. Prepare the Stir Fry Sauce
- In a small bowl, whisk together the soy sauce, lime juice, maple syrup (or honey), and grated ginger.
- Set aside.
3. Stir Fry the Vegetables
- Heat 1 tablespoon of sesame oil in your wok over medium-high heat.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Toss in the carrots and broccoli. Stir-fry for 2–3 minutes.
- Add the bell peppers and snap peas. Continue stir-frying for another 2 minutes.
You want the veggies crisp-tender — colorful and slightly crunchy!
4. Combine and Finish
- Add the cooked rice noodles to the wok along with the stir fry sauce.
- Toss everything together gently but quickly so the noodles are well-coated and warmed through.
- Add the green onions and a sprinkle of red pepper flakes if using.
- Stir once more and remove from heat.
5. Garnish and Serve
- Plate your noodles in generous bowls.
- Sprinkle with sesame seeds and fresh cilantro.
Enjoy immediately while warm and vibrant! 🥢🌈
Helpful Tips and Delicious Variations
- Protein boost: Add sautéed tofu, halal chicken, or shrimp for extra protein.
- Veggie swaps: Try mushrooms, zucchini, baby corn, or cabbage depending on what’s in your fridge!
- Flavor twist: Add a spoonful of halal-friendly chili garlic sauce for spice lovers.
- Meal prep: Cook everything in advance and reheat gently — perfect for busy weekdays.
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 7g
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 5g
- Sugars: 7g
- Sodium: 540mg
Note: Nutritional values are estimates and depend on the exact ingredients and brands used.
✨ Discover more wholesome, soul-nourishing recipes at HomemadeVibes.com — where every dish tells a story. ✨
