This simple, delicious homemade gluten free stir fry sauce is perfect with rice noodles, vegetables, and some protein for the simplest dinner, packed with sweet and savory Asian-style flavors!
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How to make super easy gluten free stir fry sauce
You won't believe how easy it is to make a delicious homemade gluten free stir fry sauce with flavorful gf tamari, rice vinegar, toasted sesame oil, a touch of mirin, and a few umami seasonings.
The gluten free stir fry sauce is essentially a basic Asian-style brown sauce, and it can be prepared days ahead of time, sealed in a mason jar and refrigerated. It will separate as it sits, but you can just shake it up and/or whisk it well to redistribute the cornstarch throughout the uncooked sauce.
Gluten free stir fry recipe and sauce: ingredients, substitutions and variations
The easy gluten free stir fry recipe below is already gluten free and dairy free, and even vegan, so there aren't too many substitutions to the dish itself. But let's talk about how you can make it your own!
Gluten free stir fry with protein: tofu, chicken, shrimp, beef
The gluten free stir fry recipe below is made with just vegetables, but it also works great with your favorite protein added to it. Try steamed baby shrimp, or thinly sliced beef stir fried in with the vegetables.
You can of course add the thinly sliced chicken we made with gluten free lomein. And the oven-baked tofu in our gluten free ramen noodles recipe is excellent in this dish, too!
Stir fry vegetables
I like making this stir fry recipe with some vegetables that cook down quite a bit, like thinly sliced red onions, stir fried sliced mushrooms (shiitake mushrooms are my favorite since they have a meaty chew), and then some lightly cooked matchsticks-style carrots and snow peas.
But you can add any fresh vegetables you like best. Anything harder that needs to cook for longer, like larger pieces of carrot, broccoli unless it's mostly florets, sliced mushrooms) should go in first. Here are some other vegetable suggestions for your stir fry:
- Sliced bell peppers (lots of colors!), cooked just bite-tender
- Fresh asparagus, chopped roughly
- Broccoli florets (soak up tons of delicious sauce, so add extra!)
- Baby bok choy, to be wilted at the end
Soy free sauce
There is a plenty of soy in the stir fry sauce recipe here, but you should be able to replace it all. In place of tamari, try using soy-free coconut aminos. It's less concentrated in flavor, though, so you'll need more of it.
In place of the gluten free miso paste, (make sure yours is gluten free by reading the label carefully; I like Miso Master brand miso paste) you can try using gluten free fish sauce (Thai Kitchen brand is gluten free; read your labels carefully).
Fish sauce has a base of anchovy paste, and adds richness, but not the same thickness as miso. Try adding another tablespoon cornstarch to your stir fry sauce to ensure it thickens enough to coat the gf rice noodles and cooked vegetables.
Alcohol-free
This stir fry recipe calls for mirin, a Japanese cooking wine, or dry cooking sherry. If you're avoiding alcohol completely, try replacing that ingredient with additional rice vinegar. You may need a bit less, so use a clean spoon to taste as you add the additional vinegar.
Cornstarch-free
In place of cornstarch, you can thicken the stir fry sauce with an equal amount of arrowroot, or sweet white rice flour (glutinous rice flour). Superfine white rice flour might even work.
Are rice noodles gluten free?
Yes, almost all rice noodles are gluten free, since plain rice is gluten free. But like always, you have to read your labels to be sure!
Since they're usually made simply with rice flour and water, and sometimes with an added starch like tapioca starch or cornstarch, rice noodles tend to be naturally gluten free. Of course, they could also contain wheat starch, or even conventional all purpose flour, which would mean they were no longer GF.
Rice noodles are such a great base for a delicious gluten free dinner, so it's good to get to know this simple pantry staple! They come in so many shapes and sizes, tend to cook so quickly that they can often just be soaked in hot or boiling water rather than boiling them as you would most dried gluten free pasta, and have a lovely, neutral taste.
Which brands of rice noodles are gluten free?
There are many brands of rice noodles that are safely gluten free. Here are my favorite brands, that are gluten free as of this writing (please always check labels and call the company if you're at all unsure):
- Dynasty maifun rice sticks (this is the one I use in the video)
- Annie Chun's maifun rice noodles (super thin rice noodles)
- A Taste of Thai is a great brand for all shapes and sizes of rice noodles (they have a “vermicelli”/”angel hair” superthin variety, too)
- Thai Kitchen is also a great brand for lots of gluten free products, including gf “thin rice noodles”
- Lotus Foods makes tasty rice noodles with great texture, but they don't seem to have a maifun variety
Where is the best place to buy gluten free rice noodles?
I buy rice noodles all over! The dried variety keeps so well in a cool, dark pantry so I buy a bag or box nearly every time I see them in the grocery store.
I also often buy them online from Vitacost.com and Amazon.com. Just look for the best price, which sometimes I find on Amazon Fresh/Whole Foods, believe it or not!
How to prepare gluten free rice noodles
All rice noodles can be cooked by boiling them the traditional way as you would any noodles. That is the method in the cooking instructions on most packages of rice noodles.
If you decide to boil water, add the rice noodles, and then continue to boil the noodles until they're tender (usually less than 3 minutes), be very careful not to overcook the noodles—especially if you're planning to add them into a stir fry like we're doing below.
The thinnest rice noodles, which are typically called “maifun” rice noodles, are the angel hair-like cooked noodles you see in the photos and video in this blog post. I always cook those noodles by soaking them in boiling water for 5 minutes (sometimes less; almost never more).
Whichever way you cook or soften the noodles, be sure to drain the hot or warm water and then rinse the softened noodles in cold water. You can drain the water completely and use the noodles right away.
Alternatively, allow the al-dente, slightly chewy noodles to sit in cold water while you finish cooking your stir fry.
Can you prepare the gf rice noodles ahead of time?
Rice noodles that have been softened just enough, but never too much, and rinsed to rid them of any excess starch, will also keep in a sealed container for about 3 hours at room temperature. When prepared properly, they won't even clump like regular cooked noodles will!
How to store any leftover gluten free stir fry
If you have any leftover prepared vegetable stir fry, store it in a sealed container at room temperature for a few hours. For longer storage, refrigerate it.
Refrigerated leftovers will dry out a bit, though. You can warm it up in the microwave or in a hot skillet, but try adding a few drops of water if the rice noodles seem to have hardened.
FAQs
Stir fry sauce can be gluten free, like the delicious, sweet and savory gluten free brown sauce we're making here. We use gluten free tamari instead of soy sauce, and thicken our sauce with cornstarch or arrowroot, both gluten free flours.
Be careful about eating just any stir fry sauce, since it might also be made with gluten-containing ingredients, like soy sauce made from wheat. It might also be thickened with a gluten-containing flour.
Noodles that are made with gluten free ingredients, especially gluten free flours and flour blends, are gluten free. Regular, conventional dried pasta is not gluten free. Rice noodles are gluten free!
No, egg noodles aren't gluten free, unless they're made with a GF flour blend like the hearty, rich gluten free egg noodles we make here on the blog.
No, rice noodles are typically made with white rice flour, which is not a low carb food at all. If your rice noodles are made with brown rice flour, they will have some more fiber, but they will still be high in carbohydrates.
Yes! You can prepare the vegetables and sauce, add any cooked protein you like, and serve it over rice, quinoa, or even riced cauliflower.
How to make the easiest gluten free stir fry
Gluten Free Stir Fry Sauce Recipe
Equipment
- Wok or large skillet
- Kitchen shears
Ingredients
For the sauce
- 6 tablespoons gluten free tamari or gluten free soy sauce
- 2 tablespoons (18 g) cornstarch or arrowroot or sweet white rice flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons mellow white miso paste Miso Master is gluten free; source carefully
- ¼ cup (55 g) light brown sugar
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 1 tablespoon (14 g) toasted sesame oil
- Chopped scallions fresh or freeze-dried
For the dish
- 8 ounces dried thin gluten free rice noodles sticks, vermicelli, or maifun
- Boiling water
- 2 tablespoons (28 g) neutral oil grapeseed, canola, or vegetable
- 1 small red onion peeled and sliced thin
- 4 ounces fresh mushrooms (shiitake, baby portabella, or white button) cleaned and sliced
- 1 medium carrot peeled and shredded or cut into small matchsticks
- 4 ounces fresh snow peas
Instructions
Prepare the sauce.
- In a 2 cup measuring cup or glass mason jar, place 2 tablespoons of the tamari, cornstarch, garlic powder, onion powder, miso paste, and brown sugar, and whisk until very smooth.
- Add the remaining 4 tablespoons of tamari, sherry, rice vinegar, and sesame oil, and whisk to combine completely. This is the basic stir-fry sauce.
- If using freeze-dried scallions, mix them in now, and set the sauce aside. If you’re making the stir fry sauce ahead of time, cover and refrigerate it until you’re ready to use it.
Prepare the rice noodles.
- Place the thin rice noodles in a medium-size or large pot. Cover the noodles with boiling water, and swish them around a bit to begin to break up the nest, if the noodles are in a nest.
- Allow the noodles to sit in the hot water, uncovered, until mostly tender (about 5 minutes). Drain the hot water, rinse the noodles with cold water and drain again.
- If you’re not planning to use the noodles immediately, let them sit in cold water, covered.
Make the stir fry dish.
- In a nonstick wok or large skillet over medium-high heat, place the cooking oil, the sliced onions and mushrooms. Stir the vegetables to coat them in the oil, cover the wok or skillet, and allow them to cook for 3 minutes or until beginning to soften.
- Add the carrots and snow peas, stir to coat, and cover again. Allow the vegetables to cook for another 2 minutes or until the orange and green vegetables have brightened in color.
- Uncover the skillet, add the prepared stir fry sauce, and stir to combine. Allow the mixture to cook, stirring infrequently, until the sauce begins to thicken (about 3 minutes).
- Drain the prepared rice noodles one final time if they’re soaking in liquid, cut really long noodles in half (if you like) with kitchen shears, and add the prepared noodles to the wok or skillet. Using tongs, toss to coat the noodles completely in the sauce.
- Sprinkle the dish with any fresh, chopped scallions. Divide the dish among 4 serving bowls, and serve hot.
- Store leftovers in a sealed container at room temperature for up to 3 hours. Refrigerate for longer storage, and sprinkle lightly with water before reheating in a warm skillet or the microwave.
Nutrition
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Gloria E. Zink says
Looking forward to this recipe!
Grace D. says
Excellent recipe! Chopped up all the veggies in advance, which made it a quick and easy dish to cook. I added some cut up grilled chicken breasts as I wanted more protein.i will definitely be making this dish again.
Mary Anne Rowlinson says
I’ll have to try this one too!! I’m convinced you have done all of the science research for us. No more wasting time, you are my go to team. 💕
Nicole Hunn says
I so appreciate the confidence you’ve placed in me, Mary Anne. I will always work hard to continue to earn it!
Mary De Faria says
Thank you for all your help
Michele says
I made this recipe last week, it is delicious! I have a stir-fry sauce I’ve whipped up for years, but after trying this one, I’m not sure I need to go back to it. I have all my veggies prepped to make this again tonight! Thanks for the recipe, Nicole.
Nicole Hunn says
That’s great to hear, Michele!
Jan T. says
I’m very pleased to have a gluten free stir fry basic recipe to be a base for Chinese veges! Thank you
Nicole Hunn says
You’re so welcome, Jan. It’s a great recipe to have in your back pocket!
Terrie Severson says
I’ve been making this type of brown sauce every coupe of days in small amounts. Thank you for your larger recipes that I can store in a mason jar. Just makes sense to whip up the a batch of sauce to have on hand. I totally agree in your choice of rice noodles. I purchase Three Sisters brand of fine vermicelli on Amazon as it’s my favorite brand, but expensive.😔. A Chinese chef told me to never use boiling water to soften the noodles, just hot tap water and soak longer , 20-30 minutes . Just drain , no rinsing required, and use. If making street noodles you simply dry on a paper towel to keep the moisture to a minimum before frying in a hot wok. Love your recipes, keep them coming and I’ll use them😊.
Nicole Hunn says
Boiling water means that they soften quite quickly, Terrie. I’ve softened them every which way, including just hot water and including cold water, and I like boiling water the best by far for the best texture quickly. Rinsing the noodles then allows them to stay soft for hours. It sounds like you’ve got it all figured out your way, though. This is just the method I like best!