Gluten Free Rice Noodles and Vegetables
This recipe is so easy, quick, and satisfying! Loaded with vegetables, this can either be made as a side dish or a main dish. You can add shrimp, chicken, or tofu to the dish also.
Equipment
- 1 wok, cast iron, or skillet
Ingredients
- 1 package rice noodles (gf), (I use Thai Kitchen Stir-Fry Rice Noodles, Gluten Free or Annie Chun’s Pad Thai Rice Noodles, Gluten Free)
- 2 carrots, julienne cut
- 2 stalks celery, diced
- 6 mini peppers (red, yellow, and orange), seeded and sliced in rounds
- 1 baby bok choy, sliced into ¼” thick pieces
- 1 shallot, diced
- 1 clove garlic, minced
- 1 8 oz. can bamboo shoots
- 1 handful cilantro, chopped coarsely
- 4-5 green onions, green portion only, sliced on a diagonal
- ½-¾ lb. large shrimp, optional see note below
- 1 chicken breast, sliced ¼" thick, optional see note below
Sauce
- 3 large cloves garlic, minced
- 2 teaspoons ginger, finely minced
- 2 ½ tablespoons soy sauce, (gf) or tamari, (gf)
- 2 tablespoons molasses (gf) or hoisin sauce (gf)
- 1 tablespoon Marukan Rice Vinegar (gf) or other gluten free rice vinegar
- 2 teaspoons sesame oil (gf)
Instructions
- Cook the rice noodles as directed on the package for "al dente". Rinse and drain well.
- Heat 1-2 tablespoons vegetable oil in a wok, cast iron, or other skillet. Sauté the carrots, celery, and mini pepper slices until they are just starting to soften. Add the bok choy, garlic, and ginger and sauté for another minute. Remove the vegetables to a bowl and set aside.
- Add 1-2 tablespoons vegetable oil to the pan. Add the garlic and ginger and stir continuously until they are fragrant. Add the soy sauce, molasses or hoisin, rice vinegar, and sesame oil. Heat to combine, stirring often. Add the cooked vegetables back to the skillet or wok. Add in the bamboo shoots, cilantro, and half of the green onion and stir to combine.
- Add the cooked or softened rice noodles. Toss with a pair of tongs or two large spoons to combine. Add the optional cooked shrimp or chicken and toss to combine. Top with more cilantro, remaining sliced green onions, and toasted sesame seeds. Serve and enjoy!
For Adding in Optional Cooked Shrimp or Chicken for a Main Dish
- ** Optional : To add shrimp or chicken to the dish, first dry the shrimp or chicken with paper towels. Add a small amount of salt and pepper to either the shrimp or the chicken pieces. They don't need much salt due to the salt in the soy sauce. Heat a large skillet with 1½ tablespoons vegetable oil. Or after sautéing the vegetables and once they have been removed to a bowl, heat the skillet or wok to sauté the shrimp or chicken.For shrimp, add in a single layer to the skillet. Cook in two batches if needed. Cook 1½-2 minutes over medium high heat on one side before turning to cook 1-2 minutes on the other side. The white shrimp will begin to turn pink once they are cooked. Remove to a bowl. To cook chicken pieces, heat the skillet or wok with 1½ tablespoons oil. Add the chicken, working in two batches if needed, being sure to not crowd or overlap the pieces. Cook for 2 minutes over medium high to high heat until the chicken is caramelized on the bottom and beginning to look translucent more than halfway up the pieces of chicken. Turn over and finish cooking and browning the second side for another 1½-2 minutes. If you are unsure if they are done, simply cut a piece open. The juices should be clear. Remove to a bowl.
Notes
This dish is so versatile! I love keeping one of my favorite brands of gluten free rice noodles on hand. I love both the brands I've suggested, but the Annie Chun's Pad Thai Noodles can just be soaked in hot water instead of boiling them, which was simple. You can swap out any vegetables for those I've used, omit something you don't like or don't have on hand. I love the mini peppers, because I hate when I don't use the entire bell pepper in a dish and it goes bad :(. These little ones look so pretty when sliced in a salad or in this dish. And they are so good for you! Baby Bok Choy is fun to leave a little crunchy and adds color in also. The dish will serve 2 or 3 people if a protein is added or 4-5 if serving as a side dish.