Gluten-Free Stir-Fried Noodles with Vegetables and Chicken

Discover a quick, wholesome, and flavor-packed meal with our Gluten-Free Stir-Fried Noodles with Vegetables and Chicken. Brimming with vibrant, crisp veggies like carrots, bell peppers, zucchini, and baby spinach, this recipe is the perfect balance of hearty and healthy. Juicy, tender chicken breast pairs beautifully with gluten-free rice noodles, all tossed in a savory tamari-based sauce infused with garlic, fresh ginger, and sesame oil for an irresistible umami punch. Ready in just 30 minutes, this one-pan dish is a dream for weeknight dinners or meal prep. Garnish with scallions, sesame seeds, and a squeeze of lime for a restaurant-quality finish that’s not only gluten-free but bursting with bold, fresh flavors!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Gluten-free rice noodles
• 1 pound Chicken breast (boneless, skinless)
• 0.25 cup Tamari (or gluten-free soy sauce)
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil (e.g., avocado oil or sunflower oil)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (freshly grated)
• 1 cup Carrots (julienned)
• 1 Bell pepper (sliced thinly)
• 1 Zucchini (sliced into ribbons or thin sticks)
• 2 cups Baby spinach
• 3 Scallions (sliced thinly)
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 1 Lime (optional, for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Prepare the rice noodles according to the package instructions. Typically, this involves soaking or boiling them until they are just tender. Drain, rinse with cold water to stop cooking, and set aside.

Step 2

Thinly slice the chicken breast into bite-sized strips.

Step 3

In a small bowl, mix the tamari, sesame oil, and cornstarch with 2 tablespoons of water to create a sauce. Set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes, or until they are fully cooked and lightly browned. Remove the chicken from the skillet and set aside.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, and stir-fry for 30 seconds, until fragrant.

Step 6

Add the carrots, bell pepper, and zucchini to the skillet. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.

Step 7

Return the cooked chicken to the skillet, along with the baby spinach and prepared rice noodles. Pour the tamari sauce over everything, and toss well to combine and coat evenly.

Step 8

Continue to stir-fry for 2-3 minutes, until the noodles are heated through and the spinach has wilted.

Step 9

Remove from heat and garnish with sliced scallions. Optionally, serve with lime wedges and a sprinkle of sesame seeds.

Step 10

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

Nutrition Facts

Serving size	(1390.3g)

Amount per serving	% Daily Value*
Calories	1806.6

Total Fat 62.0g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 5.8g
Cholesterol 385.6mg	0%
Sodium 4258.9mg	0%
Total Carbohydrate 149.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 18.6g
Protein 163.8g	0%

Vitamin D 59.0IU	0%
Calcium 305.6mg	0%
Iron 10.4mg	0%
Potassium 2746.2mg	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: 30.8%

Protein: 36.2%

Carbs: 33.0%