Gluten-Free Black Rice Noodle Stir-Fry
Published Mar 23, 2025
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Vibrant & Flavorful
If you’re looking for a quick, vibrant, and satisfying gluten-free meal, this Black Rice Noodle Stir-Fry is a must-try! Packed with colorful vegetables and infused with a bold, tangy-sweet sauce, this dish is both nourishing and bursting with flavor.
Why Black Rice Noodles?
GloryLand Black Rice Noodles are the star of this recipe, offering a unique chewy texture and a subtle nutty flavor. Plus, black rice is rich in antioxidants, fiber, and essential minerals, making this dish as nutritious as it is delicious.
The Perfect Balance of Flavor
This stir-fry sauce blends San-J low-sodium tamari, maple syrup, rice vinegar, fresh lime juice, and a hint of chili flakes, creating a well-rounded umami taste with just the right amount of heat. Combined with aromatic ginger and garlic, every bite is full of depth and complexity.
Loaded with Fresh Veggies
Bright, crisp vegetables like red bell peppers, sugar snap peas, shredded carrots, and green cabbage bring texture, color, and crunch to the dish. Topped with fresh cilantro, green onions, and toasted sesame seeds, this meal is as visually stunning as it is flavorful.
Easy, Quick, & Customizable
With just a few simple steps, this meal comes together in under 30 minutes—perfect for busy weeknights! Plus, you can easily customize it by adding your favorite protein, like tofu, shrimp, or chicken, to make it even heartier.
Looking for a satisfying, gluten-free dinner? This Black Rice Noodle Stir-Fry delivers on taste, texture, and nutrition—all in one pan!
Gluten-Free Black Rice Noodle Stir-Fry
Ingredients
- 1 package GloryLand Black Rice Noodles, (9.9 ounces)
- 3 tablespoons low sodium tamari or gluten-free soy sauce
- Juice of ½ lime
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- ½ teaspoon chili flakes, (adjust to taste)
- 2 tablespoons avocado oil, (or preferred cooking oil)
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, , minced
- 2 cloves garlic, , minced
- 1 red bell pepper, , thinly sliced
- 1 cup sugar snap peas, , trimmed
- 1 medium carrot, , shredded
- ½ cup green cabbage, , thinly sliced
- ¼ cup green onions, , sliced
- ¼ cup fresh cilantro, , chopped
- 1 tablespoon toasted sesame seeds, , for serving
- ½ lime, , cut into wedges, for serving
- Microgreens or more cilantro, , for serving
Instructions
- Cook the GloryLand Black Rice Noodles according to the package instructions. Rinse under cold water and set aside.
- In a small bowl, whisk together tamari, rice vinegar, maple syrup, lime juice, and chili flakes. Set aside.
- Heat avocado oil in a large pan or wok over medium heat. Add sesame oil, minced ginger, and garlic. Stir-fry for 30 seconds until fragrant.
- Add the red bell pepper, sugar snap peas, carrot, and cabbage. Stir-fry for 3 to 4 minutes until slightly tender but still crisp.
- Add the cooked black rice noodles to the pan, followed by the prepared sauce. Toss everything together until well coated and heated through, about 2 minutes.
- Remove from heat and stir in green onions and fresh cilantro. Garnish with toasted sesame seeds, more cilantro, and lime wedges on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
