Rice Noodle Stir Fry (gluten free)

Warm up dinner with this Asian-inspired gluten-free stir fry. Discover how easy it is to cook with rice noodles and my favorite stir fry sauce. 

Course Main Course
Cuisine Asian
Keyword gluten-free stir fry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 299 kcal
Author Dina from


  • 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


  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.
Nutrition Facts
Rice Noodle Stir Fry (gluten free)
Amount Per Serving
Calories 299 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 293mg98%
Sodium 1791mg78%
Potassium 505mg14%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 36g72%
Vitamin A 1940IU39%
Vitamin C 25.2mg31%
Calcium 141mg14%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.