Vegetable Stir-Fry With Rice Noodles

This delicious vegetarian gluten free dish has a rainbow of super healthy vegetables that are tossed with rice noodles and infused with a tasty sauce. The entire meal takes 15 minutes to make including prep time. Although this dish is a meal on it’s own, you can serve it with chicken or fish.

Serves 4


2 tbsp. coconut oil
1 tsp. toasted sesame oil
1 organic red onion, thinly sliced
4 garlic cloves, crushed
1 organic red pepper, cut into strips
1 organic yellow zucchini, cut into strips
2 organic bok choy, cut into strips
3 cups thinly sliced organic Napa cabbage
1 cup organic cilantro, chopped
4 cups cooked rice noodles, prepare as per package instructions
For the sauce ~ 3 tbsp. pure maple syrup + 3 tbsp. freshly squeezed lime juice + 3 tbsp. GF tamari sauce + 1 tsp. fish sauce + ¼ cup water + ¼ tsp. organic GF cayenne (optional)
For the garnish use fresh lime wedges and some cilantro


Add coconut and sesame oil in a wok or equivalent, heat to medium heat and add red onion, garlic and red pepper, stir-fry for 5 minutes
Add zucchini, bok choy and Nappa cabbage and stir-fry for two more minutes.
Add noodles, 1 cup chopped cilantro and sauce, then stir fry until heated through
Serve with lime and fresh cilantro

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