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.
- 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
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.
In a large wok, heat olive oil on high heat and add the sliced chicken breast.
Toss in the minced garlic and stir until the chicken is fully cooked.
Add the celery, carrots, and broccoli florets. Stir on high heat for about 4 minutes or until the vegetables become tender.
Add the shrimps to the wok and stir until they are fully cooked. Careful not to overcook them.
Add the sugar, sesame oil, and low sodium soy sauce to the wok and stir to combine.
Beat 2 eggs together and cook them in a separate pan. Once the eggs are cooked, mash them with a fork.
Add the cooked rice noodles to the wok along with the scrambled eggs. Toss to combine. Garnish with sesame seeds.
Calories: 299kcal | Carbohydrates: 8g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 293mg | Sodium: 1791mg | Potassium: 505mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1940IU | Vitamin C: 25.2mg | Calcium: 141mg | Iron: 2.8mg