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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 299kcal
Author Dina from SimplyHomeCooked.com


  • 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