To put it simply, Asian Food is beautiful. It tastes good, it’s visually appealing, and when made with the right ingredients, it’s so good for you! Stir Fry is one of my all-time favorite Asian recipes because I feel like it strikes a healthy balance between the noodles I love & the veggies that are healthy. I always walk away from this meal feeling satisfied.
This Gluten Free Stir Fry Recipe is very simple, and can easily be adapted to most dietary restrictions. If you prefer a Vegan dish, just leave out the meat or exchange it for your favorite meat alternative. If you don’t care for a Veggie, swap it out for another. Lightly season it, or kick it up a notch… this recipe can handle it!
The Tools & Ingredients Used in this Recipe:
Gluten Free Stir Fry Recipe with Vegan Options
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 4-6 Servings 1x
- Category: Dinner
- Cuisine: Gluten Free
Description
This Gluten Free Stir Fry Recipe is quick, easy & so good for you! With Vegan options.
Ingredients
NOODLES:
- 3–4 packages Lotus Foods Rice Ramen (my fav) OR Thai Kitchen Rice Noodles
- 6–8 Cups Water for Boiling
VEGGIES:
- 2 Stalks Celery (thinly chopped)
- 1 Large Carrot (diced)
- 1/3 Sweet Onion (chopped)
- 1 Clove of Garlic (crushed or minced)
- 1 Small Head of Broccoli (approx. 10–15 florets) or 1 Cup Snap Peas (whole)
- 1/4 Head Cabbage (thinly shredded)
- 1 Cup Mung Beans (washed)
MEAT OPTIONS:
- 2 Breasts of Chicken (cut in strips or cubed)
- 2 Cuts of Top Round Steaks (cut into strips or cubed)
- 1 Package of Tofu (drained & cubed)
- Meat Alternative
- No Meat
OIL & SEASONINGS:
- 2–3 Tablespoons Olive Oil
- 1 Tablespoon Sesame Oil (or omit & use all Olive Oil)
- 1/4 Cup Coconut Teriyaki Marinade (gluten & soy free)
- 1–2 Teaspoons Sriracha (optional or to taste)
- You can use 2 of the Seasoning Packets that come with the Rice Ramen or Noodles OR
- Make your Own Asian Stir Fry Seasoning by Combining: 1/2 Tsp. Salt, 1/2 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/2 Tsp. Parsley, 1/4 Tsp. Ginger, and 1 Bullion Cube Crushed (if you have it).
Instructions
- Clean & Prepare all Veggies.
- In microwave safe bowl or medium sized pot, bring water to a boil, then remove from heat. Place Rice Noodles into the bowl or pot & let sit until noodles just begin to soften. Once the noodles soften (3-5 min), drain off water & set-aside. If noodles are too long, you can cut them in half at this point. You want the noodles to be softened, but slightly under-done since they will cook more later.
- In large skillet, pot or wok, combine Olive Oil & Sesame Oil with Celery, Carrots, Onions & Garlic. Saute over Medium Heat just until they soften (about 3-5 min).
- Add in your prepared Meat or Meat Alternative, and continue to cook over Medium Heat until thoroughly cooked (about 3-5 min).
- Add in remaining Veggies, Noodles & Seasonings and toss until everything is well coated.
- Continue to cook & toss for another 2-3 minutes until the seasonings begin to thicken & sizzle.
- Plate & Serve Hot.
Notes
Stir Fry leftovers are the best! Store leftovers in an airtight container in the fridge & enjoy cold or warmed up.
Nutrition
- Serving Size: 1 Serving
- Calories: 250
This recipe sounds delicious! I’m excited to come back to your site for more yummy recipes. Thanks!
Hi Gina! Thanks for stopping by… I’m sure you’ll love this recipe – Feel free to mix-it up and make it your own! :-) More videos and posts are coming soon, so stay tuned! God Bless! ~ Erika
Erica, do you know off hand if the noodles you suggest are gluten free?? Thanks!
K
Hi Kelly! Yes, the noodles are gluten free… However, if you’re using a teriyaki sauce be sure to check the ingredients – a lot of them do have wheat gluten in them. If you want a 100% raw soy sauce, you can try Namu Shoyu. Enjoy! :-)
~ Erika
Made this with my 10 yr old daughter last night and it was such a hit! My son liked it too!
Thanks so much for posting and your blog really inspires me to keep trying for more vegetarian (and even raw) meals with my family.
Please post more!
My 12 year old daughter found your website one day & we ended up watching all your videos in one sitting! Thank you for all of your detailed information it makes it so much easier for a health food newbie like myself (& family).
Today we made the banana muffins which my husband loved & the stir-fry for dinner – YUMMY!!! We added so many veggies & the noodles were great!
I am looking forward to trying all your other recipes. I even have my food slicer on order ;-)
Keri
Thanks for the awesome comment Keri! It made me smile! You sound like a wonderful momma! And I’m so glad you enjoyed the recipes… hopefully your whole family will too!
Can’t wait to hear about your adventures in cooking once the food slicer arrives… just watch your fingers!
Have a great day!
God Bless!
~Erika
Erika,
i love the way you think… about God being romantic… i never though of that before! i wonder why? but I certainly agree. Thank-you for the website and all the lovely recipies! It is so difficult for me to see how to make things healtier sometimes and i’m so tired of the unhealty choices that are available commercially. I just found your website and i’m watching all the videos!! wow! I alrealy have the vitamix and just still learning how to use it. I love the excalibur dehidrator and thnk that is next!! Anyways Thank-you thank-you THANK-YOU! :D
Hi Alice!
Somebody once told me about God being romantic and I had the same reaction as you did… it’s such a lovely thought to know God does things just for us because He loves us so much! =)
I’m so glad you found me here online – hopefully we can encourage each other to keep eating better.
God Bless & Thank you for the sweet & encouraging comment! =)
~ Erika
Hi Erika,
Love, love your blog..you are so inspiring to listen to. Even though we have been whole food low fat vegans for several years, I love reading your blog and watching your videos. New idea’s are always welcome. Have you ever incorporated quinoa or freekeh in your diet?
My husband is making a very healthy vegetable soup now while I am laid up with a neck problem. I love to hear him cooking in our kitchen. We have just started dehydrating food and are having a good time finding new things to try. Your site is very helpful, as you feel the same as I do. Not to dry at too high a temperature to preserve the enzymes. I do wonder why my heavy duty Cabela dehydrator seems to take longer to dry than what you suggest. My kitchen is cold in the winter so would that be a problem? About 68 degrees maybe. Also is it safe to have my apples and mushrooms not at the real crunchy stage, or should I dry them longer. I put them in mason jars but need to buy a food saver to seal the jars. Not sure what kind would be best. I also just purchased the food slicer you suggested from Amazon..
You are such a beautiful person, as I said in another comment, a breath of spring air..god bless you for all the wonderful, caring and generous life you lead. You could be an inspiration to all. Family and friends are the most important things in life. Now, in our elder years, we try to see our children and grandchildren as much as possible. The wonderful part of that is, they enjoy being with us also. Makes us proud we raised two beautiful loving human beings…
Thank you for all your time and energy put into your site..I will be on it daily to see what’s new..
Teresa
Thank you Teresa for the additional kind words of encouragement! Comments like yours remind me that there are others in the world who continue to value the importance of good, whole food when feeding their families!
Like I mentioned before, I do think your cold kitchen could be contributing to the long dry times. Try increasing the temp to 125 degrees and see how that works. You will not experience any extra nutrient loss since the moisture in the food keeps the food cool. In fact many respected raw food & dehydrator enthusiasts start their temps off at 135 degrees for the first 1-2 hours and then decrease the temp to 115 -125 for the remainder of the drying time – with no nutrient loss. Plus, if you dehydrate too low for your environment, you risk spoiling the food.
Hope that helps!
God Bless!
~Erika
Hi there
I cant have anything in the pea family, looks like a mung bean is in that family. thats just an added protein I assume. so can just leave out right ? won’t change the flavour
thanks
sue