Gluten-Free Black Rice Noodle Stir-Fry
Servings: 4
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
Calories: 140kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 775mg | Potassium: 274mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3962IU | Vitamin C: 61mg | Calcium: 61mg | Iron: 2mg
