Gluten-Free Stir-Fried Noodles with Chicken and Vegetables

Satisfy your cravings for a wholesome and flavorful meal with this gluten-free stir-fried noodles recipe packed with tender chicken and vibrant vegetables. Featuring gluten-free rice noodles, juicy chicken breast, and crisp veggies like broccoli, snap peas, and red bell peppers, this dish is elevated with a savory tamari-based sauce infused with garlic, ginger, and sesame oil. Ready in just 35 minutes, it’s a quick and healthy dinner idea perfect for busy weeknights. Garnished with fresh green onions and optional sesame seeds, this stir-fry balances delightful textures and bold flavors while remaining entirely gluten-free. Whether you’re following a gluten-free diet or simply seeking a delicious one-pan meal, this nutrient-packed stir-fry is a must-try!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces (boneless, skinless) Chicken breast
• 200 grams Gluten-free rice noodles
• 1 medium (julienned) Carrot
• 1 medium (sliced thinly) Red bell pepper
• 1.5 cups Broccoli florets
• 1 cup Snap peas
• 3 cloves (minced) Garlic
• 1 tablespoon (grated) Ginger
• 3 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Sesame oil
• 1 tablespoon Coconut aminos (optional)
• 1 teaspoon Cornstarch
• 0.25 cup Chicken broth
• 2 tablespoons Olive oil
• 2 stalks (chopped for garnish) Green onions
• 1 teaspoon (optional, for garnish) Sesame seeds

Directions

Step 1

Start by preparing the ingredients. Slice the chicken breast into thin strips. Julienne the carrot, thinly slice the red bell pepper, and separate the broccoli into small florets. Mince the garlic and grate the ginger.

Step 2

Cook the rice noodles according to the package instructions. Drain them, rinse with cold water, and set aside.

Step 3

In a small bowl, prepare the stir-fry sauce by whisking together tamari, sesame oil, optional coconut aminos, cornstarch, and chicken broth. Set aside.

Step 4

Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the chicken strips and stir-fry until they are fully cooked and slightly browned, about 5 minutes. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

Step 6

Add the carrot, red bell pepper, broccoli florets, and snap peas. Stir-fry the vegetables for 3-4 minutes until they are tender but still crisp.

Step 7

Return the cooked chicken to the skillet and stir to combine with the vegetables.

Step 8

Add the cooked rice noodles to the skillet and pour the stir-fry sauce over the top. Toss everything together thoroughly to coat the ingredients evenly with the sauce. Cook for another 2-3 minutes until heated through.

Step 9

Remove from heat and garnish the stir-fry with chopped green onions and sesame seeds, if desired.

Step 10

Serve immediately and enjoy your gluten-free stir-fried noodles with chicken and vegetables!

Nutrition Facts

Serving size	(1117.9g)

Amount per serving	% Daily Value*
Calories	1359.2

Total Fat 53.6g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 10.4g
Cholesterol 206.4mg	0%
Sodium 4110.7mg	0%
Total Carbohydrate 129.1g	0%
Dietary Fiber 14.4g	0%
Total Sugars 17.3g
Protein 92.1g	0%

Vitamin D 0IU	0%
Calcium 247.2mg	0%
Iron 8.2mg	0%
Potassium 1399.9mg	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: 35.3%

Protein: 26.9%

Carbs: 37.8%