Vegetable Stir-Fry With Rice Noodles

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Average Rating: 4 | Rated By: 1 users

This delicious vegetarian gluten-free dish has a rainbow of healthy vegetables tossed with rice noodles and infused with a tasty sauce. This gluten-free meal takes only 15 minutes to make including prep time. Although this dish is a meal on its own, you can serve it as a side with chicken or fish.



  • 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
  • Instructions

  • 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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