• Veggie Noodle Stir-Fry

    Veggie Noodle Stir-Fry

    If you’re looking for a simple veggie stir-fry with lots of flavor, this may be it. I love this dish, and I keep the ingredients on hand so I can make it when I don’t have much else planned. There are a variety of vegetables, herbs, and spices in it, bringing together a great flavor, but flexible enough when you don’t have all the ingredients on hand.

    Veggie Stir-fry and limes

    I don’t usually eat white rice, but I can’t seem to find thin, vermicelli-style noodles made with brown rice, or other wheat-substitutes that are gluten-free. So, this is a rare exception I make for white rice. Lately we haven’t been having brown rice either (in grain or pasta form), since it is more challenging to digest (team support for my son) and we’re laying low on the gluten-free grains as well. In any case, I find these thin rice noodles easy to digest, but if you’re not eating grains, just omit the rice noodles from this recipe.


    This one pan dish (well, one wok and one saucepan) takes me about 20 minutes to make, from prep to finish. I start boiling water for the rice noodles, and then prep the veggies. Sometimes I add a bit more or less of something in this dish, so feel free to add more of what you like, or less of what you want less of. You may also want to adjust the honey, soy sauce, or vinegar measurements, depending on your taste and how strong you like these flavors.

    Tips To shred the veggies into thin strips, I use a julienne peeler, but you can also use a vegetable peeler or a food processor to shred them. I recommend buying organic veggies if you’re leaving the skins on them when you julienne them.

    And if you’re looking for some great snack food, bean sprouts and shredded veggies are fun to munch on!

    Shredded carrots


    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Sauces & Dressings, Vegetarian  |  10 Comments

    10 Responses to Veggie Noodle Stir-Fry

    1. Aisha says:

      Hi Erica,

      I make a lot stir fry dishes for dinner usually with what ever I have on hand as well. Have you ever tried tofu shirataki noodles? I use them frequently and I believe they are gluten free. You might have to research more to see if they are suitable for your diet if your not familiar with them already. They come in the vermicilles shape as well!

      • Erica says:

        I hadn’t heard of tofu shirataki noodles. We did try a tofu a few weeks ago, with luke warm response. I’ll take a look at them. Thanks!

    2. Jesica says:

      This looks amazing! Glad I can use sea salt in place of the soy sauce, since I have a soy allergy as well!

    3. Rice Kernel says:

      Delicious with all my favorite vegetables. You inspired me to cook this for dinner tonight, with soba noodles. Thank you!

    4. Christina Mckinney says:

      Mung bean noodles are great in a stir fry!!!

    5. coco plum says:

      i use coconut aminos in place of soy sauce which is a great substitute for people that are sensitive to soy.

    6. Therese says:

      I just found sweet potato noodles, made a dish tonight. they’re pretty good.

    7. Mahux says:

      My kids loved this! Didn’t even use noodles or rice, just the veggies with almonds on top for some protein. Thanks so much – I’ve been loving your site.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

  • Free recipes & inspiration

  • Recent Comments

  • Sources & tips

  • Measurement equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
  • Cookbooks

    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
  •  target=