Gluten-Free Black Rice Noodle Stir-Fry

📝 Ingredients

• 1 package GloryLand Black Rice Noodles ((9.9 ounces) )
• 3 tablespoons low sodium tamari or gluten-free soy sauce
• Juice of 1/2 lime
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon chili flakes ((adjust to taste))
• 2 tablespoons avocado oil ((or preferred cooking oil))
• 1 teaspoon sesame oil
• 1 tablespoon fresh ginger (, minced)
• 2 cloves garlic (, minced)
• 1 red bell pepper (, thinly sliced)
• 1 cup sugar snap peas (, trimmed)
• 1 medium carrot (, shredded)
• 1/2 cup green cabbage (, thinly sliced)
• 1/4 cup green onions (, sliced)
• 1/4 cup fresh cilantro (, chopped)
• 1 tablespoon toasted sesame seeds (, for serving)
• 1/2 lime (, cut into wedges, for serving)
• Microgreens or more cilantro (, for serving)

👨‍🍳 Instructions

1. 1Cook the GloryLand Black Rice Noodles according to the package instructions. Rinse under cold water and set aside.
2. 2In a small bowl, whisk together tamari, rice vinegar, maple syrup, lime juice, and chili flakes. Set aside.
3. 3Heat avocado oil in a large pan or wok over medium heat. Add sesame oil, minced ginger, and garlic. Stir-fry for 30 seconds until fragrant.
4. 4Add the red bell pepper, sugar snap peas, carrot, and cabbage. Stir-fry for 3 to 4 minutes until slightly tender but still crisp.
5. 5Add the cooked black rice noodles to the pan, followed by the prepared sauce. Toss everything together until well coated and heated through, about 2 minutes.
6. 6Remove from heat and stir in green onions and fresh cilantro. Garnish with toasted sesame seeds, more cilantro, and lime wedges on the side.