Gluten Free Vegetable Stir Fry with Rice Noodles

This gluten-free vegetable stir fry is packed with colorful veggies and served with rice noodles for a delicious and healthy meal.

Ingredients - Serves 4

Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat the sesame oil over medium-high heat.
Add the garlic and ginger and cook for 1 minute, until fragrant.
Add the broccoli, carrots, red bell pepper, snap peas, and mushrooms. Stir fry for 5-7 minutes, until the vegetables are tender-crisp.
In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, and honey.
Pour the sauce over the vegetables and stir to coat evenly.
Add the cooked rice noodles to the skillet and toss to combine with the vegetables and sauce.
Cook for an additional 2-3 minutes, until everything is heated through.
Remove from heat and garnish with sesame seeds and sliced green onions.
Serve hot and enjoy!