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  • Jefferson Adams
    Jefferson Adams

    Pan-Fried Gluten-free Noodles


    Celiac.com 03/03/2015 - You can make this with rice noodles or pure buckwheat soba noodles. The key is to cook the noodles only until they're halfway done, and then remove them from the hot water. They should be pliable, but still firm in the center. Pan-frying will finishes the cooking process. Add chicken, or shrimp, and you have the makings of a great meal.

    Photo: CC--Helen PenjamIngredients:

    • 6-8 ounces of boneless chicken chunks, or cleaned, shelled and deveined shrimp
    • 6 ounces gluten-free buckwheat soba, or rice noodles
    • 2 large eggs, beaten
    • 3 tablespoons soy sauce, more to taste
    • 1 tablespoon grated fresh ginger
    • 2 teaspoons rice wine or rice vinegar
    • 1 teaspoon sesame oil
    • 2½ tablespoons cooking oil, more as needed
    • 5 garlic cloves, thinly sliced
    • 2 cups washed baby spinach or Chinese broccoli leaves
    • 1 to 2 teaspoons Sriracha or other hot sauce, as desired
    • 1 teaspoon gluten-free fish sauce (I use Squid brand)
    • One bunch thinly sliced scallions, both white and green part
    • Juice of ½ lime, to taste
    • 1 cup cilantro leaves, rinsed
    • ¼ teaspoon kosher salt, more as needed
    • ¼ teaspoon ground black pepper

    Directions:
    In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.

    In a large pot of boiling water, cook noodles until they are halfway done. They should be soft on the outside, but firm on the inside.

    Drain well and toss with ½ tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.

    In a large skillet over medium-high heat, warm the remaining 2 tablespoons of cooking oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes.

    Add half the scallion mixture and stir-fry until fragrant, about 1 minute.

    Cook the chicken or prawns by stir-frying it in the same wok/skillet until nearly done, then removing it and setting it aside.

    Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds.

    Add spinach, fish sauce, sriracha, remaining scallion mixture, salt and pepper, and continue to stir-fry until the spinach begins to wilt. Add the cooked chicken or shrimp back into the wok at the same time as the eggs. Stir until chicken/shrimp and eggs are cooked, about 1 to 2 minutes longer.

    Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.


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    The recipe doesn't tell what to do with the chicken or prawns. I cooked mine by stir-frying it in the same wok/skillet until it was nearly done, then removing it and setting it aside. I wish I had then given the spinach a minute in the wok and removed it, because it wasn't fully done at the end.

     

    I added the cooked chicken back into the wok at the same time as I added the eggs and spinach.

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    The recipe doesn't tell what to do with the chicken or prawns. I cooked mine by stir-frying it in the same wok/skillet until it was nearly done, then removing it and setting it aside. I wish I had then given the spinach a minute in the wok and removed it, because it wasn't fully done at the end.

     

    I added the cooked chicken back into the wok at the same time as I added the eggs and spinach.

    Thanks for your comment. You nailed it! I'll make sure those steps are added. It's a case of being too familiar with the recipe, and forgetting to include an obvious step.

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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