This wok-charred noodle dish is the kind of weeknight dinner that feels indulgent but is quietly doing your body a favor. Wide rice noodles get tossed with broccoli, baby bok choy, julienned carrot, and scrambled eggs in a sauce built from coconut aminos, fish sauce, and a touch of maple syrup — layers of savory, slightly sweet, and tangy flavor without a drop of soy or refined sugar. Fresh ginger and garlic hit the hot wok first, filling your kitchen with an aroma that makes it genuinely hard to wait. The key move is pressing the noodles against the hot surface and letting them sit, which builds those slightly charred, caramelized edges that make this dish so satisfying. Avocado oil keeps the stir-fry clean and high-heat friendly, which matters when you're cooking at the temperatures needed to get real wok flavor at home. A squeeze of lime and a handful of cilantro at the end brighten everything up and add a fresh contrast to the smoky, savory base. It serves four and comes together faster than takeout ever could.
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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
Place the rice noodles in a large bowl and cover with boiling water. Soak for 8–10 minutes, until pliable and just barely tender but still with some resistance — they will finish cooking in the wok. Drain and toss with 1 tsp of the avocado oil to prevent sticking. Set aside.
In a small bowl, whisk together the coconut aminos, fish sauce, maple syrup, and rice vinegar until combined. Set aside.
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