I could go on and on about how simple it is to make! My poor husband says that he loves it but I can sense that once a week is probably too often to be serving it. But it is so very tasty! I just can't get enough.
I love rice noodles. I really consider them a gift directly from the far East to the gluten free community. Unlike other gluten free foods, mixes and substitutions, rice noodles Happen to be gluten free. To me, that is the best and most convenient thing! Because no one had to play around with the recipe or experiment with them, there is no "gritty" texture (*for those who haven't discovered yet, many gluten free substitutes for noodles, breads, etc. receive the complaint of having a gritty consistency). I have been able to find them in the "Asian foods" sections of Walmart and Publix. The most I have paid for one bag is $2.10. I'm definitely a fan :)
My favorite brand is called Mai Fun.
Ok, so here's what you do:
Grab some chicken (I like boneless, skinless for reasons of laziness)
You grab your rice noodles and whatever mix of veggies that you like. I tend to flock toward the frozen food section. In the vegetable door, you can usually find a stir fry vegetable option. (Remember to always check your labels!) This usually costs me less than $2
Finally, you get some gluten free soy sauce.
Wait a minute, soy sauce isn't gluten free? But it's made of soy! .... Right?
Wrong. :-( I was personally pretty outraged when I discovered this as well, because Chinese food was a convenient and delicious (although naughty) part of my diet.
Unfortunately most soy sauces you find in America are great pretenders. They are in fact wheat-based with soy added in there too. Also found in "Asian food" sections of grocery stores is GF soy sauce. It runs about $2.79 at Publix. One bottle can easily last through 4 separate times of preparing this stir fry (and we use it liberally!) *At the Publix in West Ashley at Northbridge, you can find regular GF as well as low sodium GF soy sauce.
Back to work: so chop up your chicken into small pieces and then brown it. We choose to use our George Forman grill usually and chop it up after because it cooks so fast. We have also been known to do butter (or EVOO -extra virgin olive oil- for dairy free times) in a frying pan to brown the chicken. Whatever you prefer is fine, but make sure you cook it all the way!
Next, I fill up a big mixing bowl with very hot (not boiling) water. And I dump the noodles in. All you have to do is let them soften for 10 minutes. (Super easy, right?)
While the chicken is cooking and the noodles are getting soft, take your frozen bag of stir fry veggies and pour it into your frying pan. Warm them up on medium. Often, I sprinkle in some lemon pepper seasoning or garlic. After the vegetables begin to thaw, add a few shakes of the GF soy sauce. (I say a few shakes but I usually do about a tablespoon - maybe a little less.) Once your chicken is done, add it into the veggies. At this point I usually put the lid on the frying pan to seal in the steam and keep it from getting dry.
Now back to the noodles: drain the water. Usually I chop them up with my trusty kitchen scissors. Then shake some soy sauce into their bowl and stir them around.
Add the noodles to the frying pan and turn the burner off. Stir it so noodles, chicken, and veggies are all mixed evenly-ish. Put the lid back on for 5 min (just long enough to set the table and pour yourself a drink :)
I really hope you enjoy this super easy and tasty stir fry that just happens to be gluten free! I know that I do! It typically will feed 4 people who like seconds :) Let me know what you think..........
 |
| le finished product :) |
 |
| chicken/vegetable mix pre-noodles :) |
No comments:
Post a Comment