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–+ servings
Stir Fry Noodles

Delicious Stir Fry Noodles for a Quick Gluten-Free Feast

This quick and flavorful stir fry noodles recipe is gluten-free and customizable, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 cloves Minced Garlic
  • 1 tablespoon Minced Ginger
  • 1/4 cup Gluten-Free Soy Sauce
  • 2 tablespoons Honey
  • 2 tablespoons Mirin or White Wine
For the Noodles
  • 8 ounces Rice Noodles Can use zoodles for a low-carb alternative.
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Olive Oil
For the Protein
  • 1 pound Boneless Skinless Chicken Breasts Can substitute with tofu or shrimp.
For the Vegetables
  • 1 cup Mini Corn Adds sweetness and texture.
  • 1 cup Bamboo Shoots Optional if unavailable.
  • 2 medium Carrots
  • 1 medium Yellow Bell Pepper
  • 1 medium Zucchini Can replace with other vegetables.
  • 1 cup Broccoli Florets
  • 2 stalks Scallions (white parts)
  • 2 stalks Scallion Greens For garnish.
For the Heat
  • 2 tablespoons Sriracha Sauce Adjust according to spice preference.
Optional Toppings
  • 1/4 cup Cilantro Enhances freshness and flavor.
  • 2 tablespoons Sesame Seeds
  • 1 to taste Hot Peppers For an extra kick.
  • 1 lime Lime Brightens the dish.

Equipment

  • large skillet or wok
  • medium bowl
  • Pot

Method
 

Step-by-Step Instructions
  1. Prepare Ingredients: Mince garlic, ginger, and scallion whites; slice carrots, yellow bell pepper, and zucchini; chop mini corn and scallion greens for garnish.
  2. Make Sauce: In a bowl, combine garlic, ginger, scallions, honey, soy sauce, and mirin; whisk until well blended and set aside.
  3. Cook Noodles: Boil water, add rice noodles, and soak for 6-8 minutes until al dente; reserve ½ cup cooking liquid and drain noodles.
  4. Cook Chicken: Slice chicken breasts, heat skillet, add sesame and olive oil, then cook chicken for 2 minutes until lightly browned.
  5. Add Veggies: Stir in carrots, yellow bell pepper, and broccoli; after one minute, add zucchini, bamboo shoots, and mini corn; sauté for 2-3 minutes.
  6. Combine: Pour sauce and reserved noodle water over chicken and veggies, stir well, then add drained noodles; toss gently until well combined.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 200IUVitamin C: 90mgCalcium: 4mgIron: 10mg

Notes

Serve immediately for the best texture and flavor. Adjust sauce sweetness and spice to preference.

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