Silky wide rice noodles get a serious char in a screaming-hot wok, soaking up a bold, savory sauce built from coconut aminos, a hit of fish sauce, and a touch of maple syrup for balance. Garlicky ginger, bright broccoli, tender-crisp carrot, and wilted baby bok choy add color and crunch in every bite, while eggs scrambled right into the noodles give the dish that classic street-cart richness. A scatter of scallions and a squeeze of lime at the end keep things fresh and lively, with cilantro for anyone who wants extra brightness. It's a fast, restaurant-style stir-fry you can pull together on a weeknight, and it holds up beautifully as a satisfying gluten free dinner. Every component here — from the noodles to the sauce base — is naturally suited to a gluten free table, so you can dig in without a second thought.
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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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