Gluten-Free Stir-Fried Drunken Noodles

Satisfy your cravings with this bold and flavorful Gluten-Free Stir-Fried Drunken Noodles, a perfect weeknight meal packed with Thai-inspired flair. Wide gluten-free rice noodles are tossed in a savory, umami-rich sauce made with gluten-free soy sauce, tamari, oyster sauce, and a hint of coconut sugar for balance. This dish shines with vibrant, crisp-tender vegetables like bell pepper, julienned carrot, and baby bok choy, while fragrant aromatics like garlic, shallots, and optional Thai bird’s eye chilies bring a punch of spice and depth. Fresh Thai basil leaves add an authentic finishing touch, and a squeeze of lime takes the flavors to the next level. Ready in under 30 minutes, this one-pan recipe is the ultimate quick, gluten-free comfort food you’ll want on repeat.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 8 ounces Wide gluten-free rice noodles
• 2 tablespoons Vegetable oil (or other neutral cooking oil)
• 4 cloves Garlic, minced
• 2 medium Shallots, thinly sliced
• 2 pieces Thai bird’s eye chilies, finely chopped (optional for spiciness)
• 1 medium Bell pepper, thinly sliced
• 1 medium Carrot, julienned
• 2 cups Baby bok choy, chopped
• 3 tablespoons Gluten-free soy sauce or tamari
• 2 tablespoons Gluten-free oyster sauce
• 1 tablespoon Fish sauce (use gluten-free, optional for added umami)
• 1 tablespoon Dark gluten-free soy sauce
• 2 teaspoons Coconut sugar or brown sugar
• 1 cup Fresh Thai basil leaves
• 2 pieces Lime wedges (for serving)

Directions

Step 1

Cook the gluten-free rice noodles according to the package instructions. Once cooked, drain and rinse in cold water to stop the cooking process. Set aside.

Step 2

In a small bowl, mix together gluten-free soy sauce, gluten-free oyster sauce, fish sauce (if using), dark gluten-free soy sauce, and coconut sugar. Stir until the sugar dissolves. Set aside.

Step 3

Heat a wok or large skillet over medium-high heat and add vegetable oil.

Step 4

Once the oil is hot, add minced garlic, thinly sliced shallots, and Thai bird’s eye chilies. Stir-fry for about 1 minute until fragrant.

Step 5

Add the sliced bell pepper, julienned carrot, and chopped baby bok choy. Stir-fry for about 2-3 minutes until the vegetables are slightly tender but still crisp.

Step 6

Push the vegetables to one side of the wok and add the cooked rice noodles to the other side. Pour the sauce mixture over the noodles and gently toss to coat evenly.

Step 7

Mix the noodles and vegetables together in the wok. Stir-fry for another 2-3 minutes, ensuring everything is well combined and heated through.

Step 8

Turn off the heat and stir in fresh Thai basil leaves, allowing the residual heat to wilt them slightly.

Step 9

Serve immediately with lime wedges on the side for a burst of freshness.

Nutrition Facts

Serving size	(1119.7g)

Amount per serving	% Daily Value*
Calories	1438.6

Total Fat 29.5g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 6379.5mg	0%
Total Carbohydrate 255.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 25.7g
Protein 45.1g	0%

Vitamin D 0IU	0%
Calcium 858.1mg	0%
Iron 29.1mg	0%
Potassium 2877.6mg	0%

*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.

Source of Calories

Fat: 18.1%

Protein: 12.3%

Carbs: 69.6%