Can I use rice noodles for stir fry?

Absolutely. Rice noodles are perfect for stir fry dishes because they cook quickly, absorb flavors well, and hold their shape under high heat. Just be sure to soak or boil them according to package directions (usually just 5–7 minutes) and toss them in the skillet at the end to avoid overcooking.

Can you have rice noodles if gluten-free?

Yes! Most rice noodles are naturally gluten-free since they're made from rice flour and water. However, it’s important to check the label to ensure they’re processed in a certified gluten-free facility to avoid cross-contamination. Look for brands like Thai Kitchen or Annie Chun’s with the gluten-free label clearly marked.

How to make vegetable stir fry with noodles?

It’s easy! First, prep and cook your rice noodles. Then sauté your veggies—starting with firm ones like carrots and celery, followed by softer ones like bok choy. Whip up a gluten-free sauce using tamari, garlic, and sesame oil, and toss everything together in one skillet. Top with fresh herbs, and your stir fry is ready in under 30 minutes.

What can I add to noodles instead of soy sauce?

If you’re avoiding soy or gluten, there are several flavorful alternatives: Tamari – similar to soy sauce but gluten-free Coconut aminos – soy-free, gluten-free, and slightly sweet Liquid aminos (Bragg’s) – great for that umami hit Miso paste + water – a fermented, savory alternative

Gluten Free Rice Noodles and Vegetables – A Delicious, Healthy Stir Fry Everyone Will Love

Name: Gluten Free Rice Noodles and Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 1 package rice noodles (gluten-free); 2 carrots, julienned; 2 stalks celery, diced; 6 mini bell peppers (red, yellow, orange), sliced; 1 baby bok choy, sliced ¼” thick; 1 shallot, diced; 1 clove garlic, minced; 1 (8 oz) can bamboo shoots, drained; 1 handful cilantro, chopped; 4–5 green onions, sliced; ½–¾ lb large shrimp, cooked (optional); 1 chicken breast, cooked and sliced (optional); 3 cloves garlic, minced; 2 tsp ginger, minced; 2½ tbsp gluten-free tamari; 2 tbsp molasses or gluten-free hoisin; 1 tbsp gluten-free rice vinegar; 2 tsp sesame oil

Ingredients

Scale

1 package rice noodles (gluten-free recommended: Thai Kitchen or Annie Chun’s)

2 carrots, julienned

2 celery stalks, diced

6 mini bell peppers (red, yellow, orange), sliced into rounds

1 baby bok choy, sliced into ¼” thick pieces

1 shallot, diced

1 clove garlic, minced

1 (8 oz) can bamboo shoots, drained

1 handful fresh cilantro, coarsely chopped

4–5 green onions (green portion only), sliced on a diagonal

½–¾ lb large shrimp, cooked (optional)

1 chicken breast, cooked and sliced (optional)

3 cloves garlic, minced

2 tsp fresh ginger, minced

2½ tbsp tamari or gluten-free soy sauce

2 tbsp molasses or gluten-free hoisin sauce

1 tbsp rice vinegar (gluten-free)

2 tsp sesame oil

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Instructions

Cook the noodles according to package instructions for al dente. Drain, rinse, and set aside.
Heat 1–2 tbsp oil in a skillet or wok. Sauté carrots, celery, and bell peppers until just soft.
Add bok choy, garlic, and ginger. Stir-fry for 1 minute. Remove veggies and set aside.
In the same skillet, heat 1–2 tbsp oil. Add minced garlic and ginger until fragrant.
Stir in tamari, molasses, vinegar, and sesame oil. Simmer 1–2 minutes to blend.
Return cooked veggies to the skillet. Add bamboo shoots, cilantro, and half the green onions. Toss to combine.
Add drained rice noodles. Toss everything together gently.
Add optional shrimp or chicken. Mix well and heat through.
Garnish with remaining green onions, cilantro, and toasted sesame seeds.
Serve hot and enjoy!

Notes

Make it vegan by skipping the shrimp/chicken and using tofu or tempeh instead.
To avoid mushy noodles, don’t overcook. Rinse immediately in cold water.
Spice it up with chili flakes, sriracha, or a drizzle of chili oil.

Author: Julia
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Gluren-free
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1
Calories: 280 kcal
Sodium: 580mg
Fat: 8g
Carbohydrates: 38g
Fiber: 4g
Protein: 12g (with shrimp/chicken)