There is that AWFUL feeling when you know you have to rush home from work and start the dinner prep. The worst is knowing you might be in the kitchen for an hour or more, using up your valuable “me time” that you’ve been looking forward to all day at the office (while you were pretending to work). Fear not, I have a solution. This easy gluten free stir-fry doesn’t take much prep, can be ready quickly AND you might even have leftovers for your lunch the next day! You will feel ready to take on the rest of the week like a boss. You’re welcome.
what makes this gluten free stir-fry so mouthwatering?
There are a few reasons why this gluten free stir-fry is up there on my favourite weeknight dishes list. Besides being a quick meal to throw together, what really has me coming back are the flavours of the stir-fry. Onions, garlic and fresh ginger are sautéd in a pan (my favourite to use are cast iron pans). The aroma that they unleash is just what you want your kitchen to smell like. Powerful and amazing.
While those flavours meld together and the veggies cook, the vegetable stir fry sauce can be prepared. This is another combination of pure deliciousness. The sesame oil has a strong presence in the sauce but beautifully smooths out all the other flavours to create a savoury concoction. The lime juice adds zestiness, the maple syrup some sweetness, and the sriracha a little spiciness. When the veggies and brown rice vermicelli are tossed in the sauce, and left to engulf the flavours, a mouthwatering meal is produced.
here are a few reasons why I love this brown rice vermicelli dish, so listen up!
- If you are on top of it, this meal takes 30 minutes to make. That is a big win for those busy weeknights. And the end result is a healthy, veggie-loaded, filling, flavourful dinner.
- This dish is Picky Husband Approved. My husband is known to be the number one pickiest person out there (just kidding, but he is up there) and he loves the taste, texture and quickness of this stirfry. This brown rice vermicelli bowl is hearty, mouthwatering and perfect for leftovers- what’s not to love.
- Let’s talk about that vegetable stir fry sauce. The sauce is the most important part of a dish because that is what makes it so tasty! The veggies on their own aren’t that exciting, it’s the sauce that brings the dish to the next level. It’s full of the classic sesame oil you need in a stir fry sauce and it’s partnered with a zesty lime flavour and a hint of spice. This sauce is a game-changer, friends.
Guys, this brown rice vermicelli dish takes 30 minutes to make, start to finish. It’s gingery, tangy, and filled with loads of nutrients! Weeknight dinners never looked so easy!! I hope this quick healthy gluten free stir-fry adds a little easement to your weeknights. Perhaps allowing you to have extra time to have a bath or even that second glass of wine.♥
healthy vegan stir fry
- 1 tsp oil of choice
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 tbsp fresh ginger (grated, or chopped finely)
- 2 carrots (finely chopped)
- 1 red pepper
- 1 bunch broccolini
- 250g brown rice noodles (rice stick noodles)
vegan stir fry sauce
- 1 tsp sesame oil
- 1/4 cup tamari
- juice of 1 lime
- 1 tbsp maple syrup
- 1/4 cup water
- 1/4 tsp sriracha (add more if desired)
- salt and pepper to taste
- Heat oil of choice in a pan over medium heat.
- Add chopped onion and garlic. Let this sauté for a few minutes. Next, add the thinly sliced carrots, peppers, broccolini and the grated ginger. Leave for ~ ten minutes, or until veggies get soft.
- Bring a pot of water to boil for the noodles. You can use rice, noodles or quinoa to pair with your vegetables- your choice. I used long thick rice noodles, found in the International aisle at my local grocery store. Follow the cooking instructions on the package. I just let my noodles sit in boiling water for 5 minutes, then I drained the water.
- In the meantime, while the vegetables are sautéing and the water is boiling, make the sauce. Combine all the sauce ingredients listed above in a bowl and whisk together.
- Once the noodles are cooked, add them to the vegetable pan and thoroughly combine with the vegetables. Add the sauce and let the flavours of the sauce and the vegetables integrate for a few minutes. Dish out and enjoy it! Top with roasted cashews (optional)
This is a great quick meal. I leave out the hot sauce to make it kid friendly. Delicious and easy! This will be a “go to” recipe for me. Thanks Robin
so glad for the feedback! thanks Hanna 🙂