Gluten-Free Stir-Fried Noodles with Vegetables and Chicken
Savor the perfect balance of flavor and nutrition with this Gluten-Free Stir-Fried Noodles with Vegetables and Chicken recipe—a vibrant dish that’s both delicious and allergen-friendly. Tender gluten-free rice noodles marry beautifully with juicy, stir-fried chicken and an array of colorful vegetables, including carrots, zucchini, and bell peppers, for a wholesome, crowd-pleasing meal. Enhanced with fragrant garlic, fresh ginger, and a tangy tamari-based sauce, this dish delivers bold, mouthwatering flavors in every bite. Quick to prepare in just 30 minutes, this recipe is ideal for busy weeknights or a satisfying lunch. Garnished with scallions, sesame seeds, and lime wedges for added zest, it’s a healthy, versatile meal that everyone can enjoy. Perfect for those seeking gluten-free, protein-packed, veggie-loaded dinner options!
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Recipe Information
Ingredients
- 8 ounces Gluten-free rice noodles
- 1 pound Chicken breast (boneless, skinless)
- 0.25 cup Tamari (or gluten-free soy sauce)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil (e.g., avocado oil or sunflower oil)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 1 cup Carrots (julienned)
- 1 Bell pepper (sliced thinly)
- 1 Zucchini (sliced into ribbons or thin sticks)
- 2 cups Baby spinach
- 3 Scallions (sliced thinly)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 Lime (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Prepare the rice noodles according to the package instructions. Typically, this involves soaking or boiling them until they are just tender. Drain, rinse with cold water to stop cooking, and set aside.
Thinly slice the chicken breast into bite-sized strips.
In a small bowl, mix the tamari, sesame oil, and cornstarch with 2 tablespoons of water to create a sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes, or until they are fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, and stir-fry for 30 seconds, until fragrant.
Add the carrots, bell pepper, and zucchini to the skillet. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet, along with the baby spinach and prepared rice noodles. Pour the tamari sauce over everything, and toss well to combine and coat evenly.
Continue to stir-fry for 2-3 minutes, until the noodles are heated through and the spinach has wilted.
Remove from heat and garnish with sliced scallions. Optionally, serve with lime wedges and a sprinkle of sesame seeds.
Serve immediately and enjoy your gluten-free stir-fried noodles!
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 18.6 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 306 mg | 24% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2746 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
