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Overhead shot of rice noodle stir fry with chicken, broccoli and carrots in a white bowl on a wooden table

Gluten-Free Rice Noodle Stir Fry with Chicken and Broccoli

A one-wok rice noodle stir fry with chicken and vegetables, ready in 28 minutes and free of gluten.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 476
Ingredients Method Notes

Ingredients
  

Noodles and stir fry
  • 200 g flat rice noodles (3 to 5 mm wide), dry check the package says gluten-free
  • 450 g boneless skinless chicken breast sliced across the grain, about 3 mm thick
  • 2 tbsp avocado oil or other neutral oil divided
  • 250 g broccoli florets bite-size
  • 2 carrots medium (about 150 g); cut into thin matchsticks
  • 1 red bell pepper (about 150 g); thinly sliced
  • 4 scallions sliced, whites and greens kept separate
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger (15 g); finely grated
Sauce
  • 3 tbsp gluten-free tamari (45 ml)
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1 tbsp toasted sesame oil
  • 60 ml water (1/4 cup)
  • 1 tsp cornstarch
To serve
  • 1 tbsp sesame seeds
  • 1 lime cut into wedges

Method
 

  1. Boil a kettle of water. Put the rice noodles in the 2-quart / 2 L heatproof bowl and cover with the hot water. Soak for 8 to 10 minutes, stirring once, until they bend without snapping but still feel firm in the center. Drain, rinse under cool water and drain again.
  2. While the noodles soak, slice the chicken, cut the broccoli, carrots, bell pepper and scallions, and mince the garlic and ginger. Whisk the tamari, rice vinegar, maple syrup, sesame oil, water and cornstarch together in a small bowl.
  3. Heat 1 tablespoon of the oil in the 35 cm / 14-inch wok over medium-high heat until it shimmers. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring now and then, until no pink remains and a thermometer reads 165 F / 74 C. Move the chicken to a plate.
  4. Add the remaining 1 tablespoon of oil to the wok. Stir-fry the broccoli and carrots for 3 minutes until bright green and just tender. Add the bell pepper and cook 1 minute, then add the garlic, ginger and scallion whites and stir for 30 seconds until fragrant.
  5. Return the chicken to the wok and add the drained noodles. Whisk the sauce again, pour it over and toss with tongs for 2 to 3 minutes, lifting from the bottom, until the sauce thickens and coats the noodles and they turn tender and glossy.
  6. Take the wok off the heat. Top with the scallion greens and sesame seeds and serve right away with lime wedges.

Notes

  • Soak the noodles while you chop so everything is ready when the wok gets hot.
  • Cut the chicken about 3 mm thick so it cooks through in 4 to 5 minutes.
  • Set the sauce, chicken and vegetables within reach before heating the wok. Stir-frying moves fast.
  • Check every label: tamari, noodles and any chili sauce should say gluten-free.