Gluten-Free Stir Fry Chicken Noodles
Satisfy your cravings for a flavorful and hearty meal with this Gluten-Free Stir Fry Chicken Noodles recipe! Perfectly cooked rice noodles are tossed with tender, marinated chicken strips, vibrant vegetables like broccoli, carrots, and bell peppers, and a savory gluten-free soy-based sauce enhanced with notes of garlic and ginger. This quick and easy dish is ready in just 35 minutes, making it a weeknight hero for busy families or anyone seeking a nutritious gluten-free dinner option. The balance of textures and umami-packed flavors will delight your taste buds, while the sesame oil and fresh green onion garnish add a restaurant-quality touch. Whether you're gluten-intolerant or simply looking for a lighter noodle dish, this recipe delivers big on taste without compromising your dietary needs.
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Recipe Information
Ingredients
- 200 grams Gluten-free rice noodles
- 250 grams Chicken breast
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Cornstarch
- 3 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced thinly
- 100 grams Broccoli florets
- 2 stalks Green onions, chopped
- 2 tablespoons Cooking oil (e.g., avocado or vegetable oil)
- 2 tablespoons Oyster sauce (gluten-free)
- 2 tablespoons Water
Instructions
Soak the gluten-free rice noodles in hot water according to the package instructions, usually about 8-10 minutes. Drain and set aside.
Cut the chicken breast into thin strips. Season with salt, ground black pepper, and cornstarch. Mix well and let marinate for 10 minutes.
In a small bowl, combine the gluten-free soy sauce, gluten-free oyster sauce, sesame oil, and water. Stir and set the sauce aside.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes until fully cooked and lightly browned. Remove the chicken and set aside.
In the same skillet or wok, add another tablespoon of cooking oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the julienned carrot, red bell pepper, and broccoli florets to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the skillet. Add the soaked rice noodles and the prepared sauce. Toss everything together gently, ensuring the sauce coats all the ingredients evenly.
Cook for an additional 2-3 minutes, stirring frequently, until the noodles are heated through and the flavors have combined.
Remove from heat and garnish with chopped green onions. Serve immediately and enjoy your gluten-free stir fry chicken noodles!
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 5776 mg | 251% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 16.2 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1696 mg | 36% | |
*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.
