Stir-Fried Wide Rice Noodles with Vegetables
Stir-fried rice noodles with onion, carrot, peppers and zucchini with touches of gluten-free soy sauce - a great dish for vegans that is also gluten-free
- Main DishesType
- EasyDifficulty
- 10 minPrep. Time
- 4Serving/Unit
Ingredients
Rice noodles, 300 g
wide
Onion, 1 large unit
cut into slices
Carrot, 1 large unit
peeled and cut into semicircles
Yellow pepper, 1 large unit
cut into strips
Red pepper, 1 large unit
cut into strips
Zucchini, 1 medium unit
cut into half slices
Olive oil, 2 tablespoons
extra virgin - for frying
Gluten-free organic soy sauce, 1 tablespoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Celery salt, 1/4 flat teaspoon
or regular salt
Preparation
1. In a large pan with a lid, fry all the vegetables in oil until soft.2. Add the spices and soy sauce, and stir again for 5 minutes.3. In a pot with plenty of water, cook the rice noodles for about 10 minutes and strain.4. Add the rice noodles to the pan with the vegetables, and stir-fry everything together for a few minutes to blend flavors.5. Serve and eat hot. Delicious also when cold and suitable for children.6. Bon appetite (:The preparation method also includes cooking. The spices in the recipe are according to personal taste.
Stir Frying Vegan and Gluten Free Vegan Pasta Vegetables Vegan Asian Recipes Vegan Noodles Rice Noodles Vegan Mixed Vegetable Onion Carrot Yellow Pepper Red Pepper Zucchini Olive Oil With Vegan Soy Sauce Vegan Lunch Vegan and Gluten Free Lunch Kids Vegan Lunch After School That Kids Love Easy Vegan Recipes Vegan and Quick
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 414 cal | 104 cal |
| Proteins | 8 g | 2 g |
| Carbohydrates | 85 g | 21 g |
| Fat | 5 g | 1 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Michal Dinar
Easy and quick vegan dish