Gluten-Free Stir-Fried Noodles with Vegetables and Shrimp
Savor the perfect balance of flavor and health with this Gluten-Free Stir-Fried Noodles with Vegetables and Shrimp recipe. Packed with tender rice noodles, vibrant crisp vegetables like broccoli, carrots, and red bell peppers, and succulent shrimp, this dish offers a delicious and nutritious meal that’s ready in just 30 minutes. The simple yet flavorful sauce, made with gluten-free tamari and oyster sauce, adds a savory, umami-rich glaze that ties everything together beautifully. Enhanced with fragrant garlic, fresh ginger, and a drizzle of sesame oil, this stir-fry is a gluten-free takeout favorite made at home. Serve it hot with a squeeze of lime for a zesty kick. Whether you’re catering to dietary needs or simply craving a quick, wholesome dinner, this easy stir-fried noodle recipe is sure to become a go-to meal.
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Recipe Information
Ingredients
- 8 ounces Gluten-free rice noodles
- 12 ounces Shrimp, peeled and deveined
- 1 medium Carrot, julienned
- 1 large Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 tablespoon Gluten-free tamari soy sauce
- 2 tablespoons Oyster sauce (gluten-free)
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil (or avocado oil)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 4 pieces Lime wedges
Instructions
Cook the gluten-free rice noodles according to the package instructions. Drain, rinse with cold water to stop the cooking, and set aside.
In a small bowl, whisk together the tamari soy sauce, oyster sauce, and sesame oil. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the garlic and ginger for about 30 seconds until fragrant.
Add the carrot, red bell pepper, and broccoli florets to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked shrimp to the skillet. Add the cooked rice noodles and pour the sauce over the mixture. Toss everything together gently to ensure the sauce evenly coats the noodles and vegetables.
Add the green onions and cook for another 1-2 minutes until everything is heated through.
Serve immediately with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.4 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1760 mg | 37% | |
*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.
