Sweet & Spicy Vegetable Rice Noodles

Sweet & Spicy Vegetable Rice Noodles

Get this gluten-free dinner on your family’s plate tonight!

Fast, easy one pot cooking is my mantra for busy weeknights… well truthfully most nights! This vegetarian, gluten and dairy free dish will be a new family favorite.

Adding loads of veggies for fiber and plant-based proteins can help reduce glycemic effects of carbohydrates. Spinach is rich in iron and antioxidants like Vitamin C and lutein are needed to support a healthy immune system and vision.  Chop your garlic first and let sit on the cutting board while getting everything else prepped.  Air helps activate the potency of many of garlic’s natural phytonutrient powerhouses known for having antibacterial, immune and heart healthy properties.


  • 12 oz vermicelli rice noodles
  • 4 cups hot water
  • 3 cloves garlic
  • 1 onion
  • 2 Tbsp fresh ginger root, chopped
  • 1 red chili pepper, chopped, remove seeds for milder flavor
  • 1/4 cup chives, chopped
  • 3 cups spinach
  • 2 cups broccoli, chopped
  • 1 cup frozen, organic peas
  • 1 cup frozen, organic edamame
  • 6 oz Tamari gluten free low sodium soy sauce
  • 2 Tbsp local honey
  • 1 Tbsp Sriracha
  • 2 Tbsp sesame seeds
  • Fresh ground black pepper to taste
  • 2 Tbsp walnut oil



  1. Smash garlic to remove peel then chop.
  2. Peel ginger and onion then chop.
  3. Wash chili pepper, remove and discard stem. Chop finely removing some seeds for a milder flavor; the more seeds the spicier.
  4. Wash and chop broccoli florets and chives.
  5. Wash spinach.
  6. Heat walnut oil over medium heat in an iron or other skillet.
  7. Add onion, garlic, ginger, chili pepper and pinch of sea salt. Let simmer until soft, about 8 minutes, stirring occasionally.
  8. Heat water.
  9. Wisk soy sauce, honey, Sriracha, sesame seeds, half of the chives together in a bowl. Taste and add more Sriracha or honey as desired.
  10. Add rice noodles, frozen peas and frozen edamame to large bowl, then pour hot water over, using tongs to mix.  Let sit about 5 minutes until just soft but not mushy.
  11. Remove noodles with tongs and peas and edamame with slotted spoon, adding to skillet with garlic and onions.
  12. Add spinach and broccoli.
  13. Mix together adding sauce, add more soy sauce as needed.
  14. Let cook over low-medium heat for about 5-10 minutes to let flavors mix.
  15. Garnish with chives.
  16. Enjoy!

Yield: Makes 6 servings


Stacy Kennedy, MPH, RD, CSO, LDN is a senior clinical nutritionist for Dana Farber/Brigham and Women’s Hospital Cancer Care, Harvard Medical School teaching affiliates, in Boston, MA. Together with her husband, Dr. Russell Kennedy, PsyD, they have a private practice, Wellness Guides, LLC, that sculpts individualized plans for weight management, disease prevention and management and to promote longevity. Stacy is a Board Certified Specialist in Oncology Nutrition and Integrative Nutritionist with the Zakim Center for Integrative Therapies. Stacy also serves as project manager and lead writer for Nutrition Services content on the Dana-Farber Web site www.dana-farber.org/nutrition and affiliated app. Stacy is regularly featured in TV, radio and print media. Stacy is featured in the award winning documentary films, Fat, Sick & Nearly Dead and FSND2, www.fatsickandnearlydead.com and works as the Lead Nutritionist for its affiliated company Reboot with Joe. Stacy was a key member of the start-up team who opened and operated Stacy’s Juicebar in Needham, MA. Kennedy created and oversaw execution of the menu and cleanse program (2013-2014). Stacy is an American College of Sports Medicine Certified Health Fitness Specialist and works in private practice to help her clients get results with simple, healthy eating strategies. Stacy received a B.S. in Dietetics from Indiana University, completed her Dietetic Internship at Massachusetts General Hospital and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. Stacy lectures on nutrition, weight loss, exercise and wellness behaviors to local schools, medical professionals and graduate universities. She has two sons, three dogs and lives in Wellesley, MA, just outside of Boston. Stacy enjoys cooking, juicing, hiking and yoga.