Gluten-Free Fried Vermicelli

Transform your weeknight meals with this vibrant and satisfying Gluten-Free Fried Vermicelli recipe! Perfectly cooked gluten-free vermicelli noodles are stir-fried with a colorful medley of fresh vegetables like julienned carrots, crisp snow peas, and sweet bell peppers, then tossed in a savory blend of gluten-free soy sauce and sesame oil for an irresistible umami flavor. Scrambled eggs and bean sprouts add extra protein and crunch, while fragrant garlic and onions infuse every bite with aromatic depth. Ready in just 35 minutes, this quick and healthy dish is an excellent option for those with gluten sensitivities or anyone seeking a wholesome, gourmet stir-fry experience. Serve it as a delicious standalone meal or pair it with your favorite proteins for an unforgettable dinner!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 g gluten-free vermicelli noodles
• 2 L water
• 2 large egg
• 3 tbsp gluten-free soy sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 small onion, chopped
• 1 carrot, julienned
• 1 bell pepper, sliced
• 100 g snow peas, trimmed
• 100 g bean sprouts
• 2 stalks spring onions, chopped
• 1 tsp salt
• 0.5 tsp ground black pepper

Directions

Step 1

Bring 2 liters of water to a boil in a large pot. Add gluten-free vermicelli noodles and cook as per package instructions until just tender. Drain and set aside.

Step 2

In a small bowl, beat the eggs lightly with a pinch of salt. Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and chopped onion, stir-fry for about 2 minutes until fragrant and onions become translucent.

Step 4

Add the julienned carrot, sliced bell pepper, and snow peas to the pan. Stir-fry for another 3-4 minutes until the vegetables are just tender-crisp.

Step 5

Reduce the heat to low, and add the cooked noodles back to the pan. Pour in the gluten-free soy sauce, sesame oil, and season with salt and black pepper. Toss everything together gently using tongs or a spatula.

Step 6

Fold in the scrambled eggs and bean sprouts. Stir-fry for an additional 2 minutes, ensuring everything is evenly coated and heated through.

Step 7

Remove the pan from the heat and garnish with chopped spring onions.

Step 8

Serve hot, and enjoy your gluten-free fried vermicelli as a complete meal or pair with your favorite side dishes or proteins.

Nutrition Facts

Serving size	2931 grams (2931.0g)

Amount per serving	% Daily Value*
Calories	1553

Total Fat 66.50g	85%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 28.50g
Cholesterol 372mg	124%
Sodium 5451mg	237%
Total Carbohydrate 201.50g	73%
Dietary Fiber 15.10g	54%
Total Sugars 21.00g
Protein 32.40g	65%

Vitamin D 82IU	410%
Calcium 369mg	28%
Iron 9mg	47%
Potassium 1377mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 8.4%

Carbs: 52.5%