Chinese · Dinner
Vegetable Stir-Fried Noodles
Rice noodles wok-tossed over high heat with crisp bell pepper, carrot, snap pea and bean sprout in a garlic-ginger tamari sauce. Sesame oil finishes the gluten-free dish. Tamari replaces standard soy sauce, preserving the wok-charred flavour and glossy coating without wheat.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
486Calories
8.1gProtein
14.8gFat
79.8gCarbs
7.2gSugar
4.8gFiber
1074mgSodium
0mgChol
2.2gSat Fat
478mgPotassium
65mgCalcium
1.8mgIron
0mcgVitamin B12
42mgVitamin C
Goes well with
Crisp lager or pilsner
local
Chinese jasmine tea
international
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Soak the dry rice noodles in hot water for 8 minutes until pliable but still firm, then drain and set aside.
2
Whisk
In a small bowl, whisk together tamari, rice vinegar, sugar and white pepper until sugar dissolves. Set sauce aside.
3
Heat
Add vegetable oil to a wok over high heat until shimmering. Add garlic and ginger, sauté for 20 seconds until fragrant.
4
Heat
Add bell pepper and carrot, stir-fry for 2 minutes over high heat until edges soften but retain bite.
5
Heat
Add snap pea and bean sprout, stir-fry for 1 minute until sprouts turn translucent without steaming.
6
Heat
Add cooked noodles and sauce, toss over high heat for 2 minutes until noodles are glossy and evenly coated.
7
Finish
Drizzle sesame oil over the noodles and toss until the nutty aroma is pronounced.
8
Plate
Transfer noodles to a plate and scatter scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g rice noodles, cooked
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy-sauce-tamari
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sugar-white
- 3 tsp3 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 2/3 cup100g bell pepper
- 1/2 cup60g carrot
- 1/2 cup50g snap pea
- 2/3 cup70g bean sprout
- 22 scallion
