Rule #320: Gluten free works for me!
Spicy Asian Noodles with Chicken. Y’all. This is the stuff dreams are made of. I’m even more happy to announce that this recipe is gluten free and allergy friendly! If you have any friends or family members with severe food allergies, then you know how wonderful it is to find a recipe that everyone can enjoy! These zippy, spicy (only if you want), savory noodles are perfect for an easy weeknight dinner that you don’t have to feel too guilty about.
The biggest tip I can give to anyone cooking this or any other stir-fry dish is to make sure you’ve got all of your vegetables and meat chopped beforehand. Stir-fry cooking is all about heat and speed, so you don’t have time to chop while you’re cooking.
I just use the already cooked and shredded rotisserie chicken from the grocery store. I chop it up into smaller bits so it soaks up more sauce. If you like chunkier chicken, just leave it shredded.
These gluten free rice noodles are so yummy without making you feel crazy full like most pastas do. They are still a noodle, so obviously they have a higher carb count than what we normally eat. Sometimes it’s worth it though!
They cook up just like regular pasta: boiling water for about 8 minutes. It is important to drain, rinse them in cold water, and drain again. I do this step ahead of time before cooking the rest of the recipe.
It’s taken me years to get this sauce to where it is now. I love it! What I love most about it now is that it can be gluten free and allergy friendly. We have a very close family friend who can’t have nuts, eggs, or wheat! That makes finding something to eat kind of tough on Mama. I was super pumped when I found out that there is a gluten free Hoisin sauce and gluten free soy sauce (two of the things that I was worried about – regular Hoisin and soy sauce contain gluten). Also: if you don’t want them to have spice or want less spice, just play with the amount of Sambal Oelek. All of these items can be found in most grocery stores in the Asian section.
I got my wok about 10 years ago for $5 from IKEA, and it’s still holding on strong. I found a similar one on Amazon that would do the trick, too.
Heat a large nonstick skillet or wok over medium heat. Add in some sesame oil and warm until shimmering. Then add in some garlic and directly grate ginger into the pan.
I posted about an easy way to store ginger a while ago, but I’ll explain it again here. First, break your ginger root into small pieces that you can easily peel with a vegetable peeler. It’s okay if there’s a little of the skin left. Store in a Ziploc container in the freezer for up to 6 months. Whenever you need it, bust it outta the freezer and grate using a microplane grater. Works like a charm!
Now, throw in some chopped green onions and cilantro. Cook an additional minute, stirring occasionally.
Now add in your sauce and cooked chicken. Give it a stir!
Now add in your cooked noodles and toss to coat them. Cook an additional minute.
Garnish with more chopped cilantro and green onions.
The leftovers of this dish are even better the next day! I feel that way with Chinese takeout, too. I’m the weirdo who will eat it cold straight out of the fridge. This recipe makes 4 very good-sized servings coming in at about 450 calories per serving.
Spicy Asian Noodles with Chicken
Ingredients
- 8 oz. stir-fry rice noodles
- 6 tbs. unseasoned rice vinegar 1/4 cup plus 2 tbs.
- 6 tbs. hoisin* sauce 1/4 cup plus 2 tbs.
- 1 tbs. sambal oelek more or less depending on your heat preference; can also omit
- ½ cup low-sodium soy sauce
- 1 tbs. sesame oil
- 3 garlic cloves minced or pressed
- 1 tbs. peeled ginger grated
- 1 bunch green onions chopped
- ½ cup cilantro leaves chopped
- 1 lb. cooked chopped chicken breast (shredded rotisserie chicken works great)
Instructions
- Heat a large pot of water over medium-high heat until boiling. Break the noodles in half and cook until al dente (about 8 minutes). Drain, rinse with cool water, and drain again.
- Meanwhile, in a large bowl, whisk together rice vinegar, hoisin sauce, sambal oelek, and soy sauce until well combined. Set aside.
- Heat a wok or large nonstick skillet over medium heat. Add the oil and heat until shimmering. Add in the garlic and quickly grate the fresh ginger straight into the pan. Stir and cook for just one minute, until fragrant. Add in the green onion and cilantro, stir and cook an additional minute.
- Now add in the prepared sauce and cooked chicken, stir to combine. Add in the cooked noodles, toss until all the noodles are coated with sauce, and cook an additional minute. Garnish with more cilantro and green onions.
Notes
Nutrition
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.