I’m a sucker for anything stir fried with soy sauce. Growing up, chow mein was always a favorite of mine. Unlike the yakisoba noodle recipe I posted earlier, this rice noodle stir fry is gluten free. I must mention, just because its gluten free, doesn’t mean it doesn’t taste as good. Some might say its even be better than traditional yakisoba noodles. It has just as much flavor yet leaves you feeling a little lighter than you would with yakisoba noodles. Fortunately I don’t have a gluten intolerance, but I know plenty of people that do. This is a phenomenal substitute for the classic yakisoba noodle recipe. 

Ingredients:

1 (7 oz) package rice noodles  

3 tbsp olive oil

1 lb chicken breast, cut into pieces 

2 garlic cloves, minced

1 celery stalk, chopped 

1 large carrot, julienned

1 1/2 cups broccoli florets 

1 lb large shrimp, peeled and deveined

2 tbsp sugar 

2 tsp sesame oil

1/2 cup low sodium or gluten-free soy sauce

2 eggs 

Sesame seeds for garnish 

Instructions:

1 . Submerge the rice noodles in boiling water for about 5 minutes, then place them into a mesh strainer to drain all the water out. Set aside for later.

2 . In a large wok, heat olive oil on high heat and add the sliced chicken breast.

3 . Toss in the minced garlic and stir until the chicken is fully cooked.

4 . Add the celery, carrots, and broccoli florets. Stir on high heat for about 4 minutes or until the vegetables become tender.

5 . Add the shrimps to the wok and stir until they are fully cooked. Careful not to overcook them.

6 . Add the sugar, sesame oil, and low sodium soy sauce to the wok and stir to combine.

7 . Beat 2 eggs together and cook them in a separate pan. Once the eggs are cooked, mash them with a fork.

8 . Add the cooked rice noodles to the wok along with the scrambled eggs. Toss to combine. Garnish with sesame seeds. 

5.0 from 2 reviews
Rice Noodle Stir Fry (gluten free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 (7 oz) package rice noodles
  • 3 tbsp olive oil
  • 1 lb chicken breast, cut into pieces
  • 2 garlic cloves, minced
  • 1 celery stalk, chopped
  • 1 large carrot, julienned
  • 1½ cups broccoli florets
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp sugar
  • 2 tsp sesame oil
  • ½ cup low sodium or gluten free soy sauce
  • 2 eggs
  • Sesame seeds for garnish
Instructions
  1. Submerge the rice noodles in boiling water for about 5 minutes, then place them into a mesh strainer to drain all the water out. Set aside for later.
  2. In a large wok, heat olive oil on high heat and add the sliced chicken breast.
  3. Toss in the minced garlic and stir until the chicken is fully cooked.
  4. Add the celery, carrots, and broccoli florets. Stir on high heat for about 4 minutes or until the vegetables become tender.
  5. Add the shrimps to the wok and stir until they are fully cooked. Careful not to overcook them.
  6. Add the sugar, sesame oil, and low sodium soy sauce to the wok and stir to combine.
  7. Beat 2 eggs together and cook them in a separate pan. Once the eggs are cooked, mash them with a fork.
  8. Add the cooked rice noodles to the wok along with the scrambled eggs. Toss to combine. Garnish with sesame seeds.