Asian Noodle Stir Fry

by Jenn on July 11, 2009

in Dairy Free,Gluten Free,Meats,Pastas and Grains


A quick noodle stir fry is often our “quick I don’t want to spend the time actually cooking dish” that we will make from time to time for dinner.  It is similar to many skillet dishes that are made using Ramen (like my friend Jess), but gluten free and with an Asian flair by the use of rice noodles (since Ramen can’t be GF). So this is a bit of a convenience dish.  But every now and then one needs a convenience dish.

I know I mention the Thai Kitchen brand a bit in the ingredients, I am not endorsed by them, but we just like that they are specifically labelled as gluten free, it makes it easy for us.  If you have other brands you like to use, it won’t make or break this dish, it’s super flexible.  Convenience is meant to be easy, without a lot of hard and fast rules :)


Ingredients (2 servings):
2  rice noodle packs (I like the Thai Kitchen garlic one)
2 tbs. canola oil
1/2 lb chicken breast, cut into bite sized pieces
1 head of broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
1/4 cup sweet chili sauce (again, we use Thai Kitchen because it says it’s gluten free)
red pepper flakes (depending on how much kick you like in your food)

1. Open noodle packs, and place rice noodles in a bowl.  Heat up water in a kettle, and pour boiling water over the rice noodles.  Let soak while you cook the chicken.
2. Heat up canola oil in a skillet, and add the chicken and broccoli.  Open up the seasoning and oil packets from the noodles and add those to the dish as well.
3. Saute (I do this on medium, keep covered and stir every few minutes) until the chicken is cooked all the way through, and then add the bell pepper.
4. Cook for one more minute (until the bell pepper turns bright green), and then use tongs to life the rice noodles out of the hot water and add to the skillet.  Add in sweet chili sauce, red pepper flakes, and pepper.  No need to add salt here, there is more than plenty in the seasoning packet.  Stir to mix all together and let the noodles soak up the flavor, and cook a few minutes more.
5. Remove from heat, let stand for about 30s, and then serve.


Yep, it’s that easy.  In 20 minutes, you have a good 500 cal meal for 2 that is simple, relatively healthy, and delicious. Broccoli and bell pepper are super cheap right now, and the chicken I had bought from the farmer’s market as well.  Because of the chicken and produce I wouldn’t call this a “budget” dish, it works out to about $4 per serving.  Alternatively if you are definitely opposed to any pre-flavored seasoning of any kind (which I can understand), you could just use plain rice noodles and add your own seasonings.  Like I said earlier, this meal doesn’t exactly have rules, it’s kind of one of those “make it up as you go” types of things.  You don’t even necessarily need broccoli and bell pepper.  Use whatever veggies you happen to have!  Use only veggies if you aren’t feeling like meat.  It’s just meant to be easy and stress free for nights when you need to not think too much while you are cooking :)


zoe July 11, 2009 at 5:46 pm

I need to use up rice noodles that have been sitting in the back of my pantry forever! This sounds like an easy-stress free recipe. Thanks!

Kristen July 11, 2009 at 9:56 pm

I love a good stir fry, but never think to use noodles. This looks delicious!

Molly Jean July 13, 2009 at 9:20 pm

This looks like a great dinner option. Thanks for posting!

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