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Rachel White

Vegetarian and Gluten Free Noodles Recipe

Light and flavorful vegetarian gluten free noodles packed with fresh vegetables and tossed in a simple, savory sauce for a quick, satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Main
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Noodles Base
  • 200 g gluten free noodles rice or corn
  • 1 tbsp oil
  • 1 cup mixed vegetables carrots bell pepper cabbage
  • 2 cloves garlic minced
  • 2 tbsp gluten free soy sauce
  • 1 tsp sesame oil
  • Salt to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pot
  • Pan
  • Strainer
  • Tongs

Method
 

  1. Cook noodles according to package instructions until just tender, then drain and set aside.
  2. Heat oil in a pan and sauté garlic until fragrant but not browned.
  3. Add vegetables and stir-fry until slightly tender yet still crisp.
  4. Add cooked noodles and toss gently to combine without breaking strands.
  5. Pour soy sauce and sesame oil, mixing until evenly coated and heated through.
  6. Adjust seasoning and serve hot with optional toppings.

Notes

Cook noodles less for firmer texture or more for softer consistency. Avoid overmixing to prevent breaking. Freeze without sauce for best results. Add spices or protein for variation. Store refrigerated up to three days and reheat quickly.