This Gluten Free Noodle Stir Fry is quick, vibrant, and packed with vegetables tossed in a glossy tamari-based sauce. It’s naturally gluten-free using rice noodles, no alcohol, no pork, and fully tested for a perfect chewy texture and rich flavor.

Ingredients

8 oz gluten-free rice noodles

2 tablespoons olive oil or avocado oil

1 small onion, sliced

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas or green beans

2 garlic cloves, minced

1 teaspoon grated ginger

Gluten-Free Stir Fry Sauce

3 tablespoons gluten-free soy sauce (tamari)

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar (gluten-free)

1 teaspoon gluten-free sesame oil

½ cup vegetable broth or water

½ teaspoon black pepper

1 teaspoon cornstarch mixed with 1 teaspoon water

Instructions

Cook rice noodles according to package directions, rinse with cold water, and set aside.

Whisk together tamari, honey, rice vinegar, sesame oil, broth, black pepper, and cornstarch slurry.

Heat oil in a large skillet or wok over medium-high heat. Add onion and cook 2 minutes. Add bell pepper, broccoli, snap peas, garlic, and ginger. Stir fry 3–4 minutes until crisp-tender.

Add cooked noodles to the skillet and pour the tamari sauce over them. Toss gently until everything is coated and the sauce thickens slightly, about 2 minutes.

Serve warm and top with green onions or sesame seeds if desired.

Tips

Rinse noodles with cold water to prevent sticking.

Keep vegetables crisp for better stir fry texture.

Tamari gives full flavor while staying 100% gluten-free.

Add tofu, shrimp, or chicken if you want extra protein.

Details

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Calories: ~230 per serving