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GLUTEN FREE RAMEN NOODLE STIR FRY

We love Chinese food inspired dishes in this household.  Having given up Chinese Food many years ago, it was such a delight to find actual Gluten Free Ramen Noodles – at Costco no less!

Millet & Brown Rice Ramen Noodles are from Lotus Foods Company – finally, a real gluten free ramen noodle – yayyy!  Perfect for chicken chow mein, or a Chinese vegetarian meal, they would also be a great addition to soups.  This evening we had teriaky marinated pork chops done on the grill – a perfect accompaniment.

I could eat this dish every day….especially since I usually cook Chinese Food only once in a long long while.  I am one of those people that loves Chinese food for breakfast….even cold! The best news?  These noodles cook in about 5 minutes.  With a quick stir fry of vegetables….dinner is served.

1  cup broccoli florets cut small with stalk – diced

1 celery stalk finely sliced

4 Tblsp. Extra Virgin Olive Oil

1 tsp. Toasted Sesame Seed Oil

1 small onion, diced

one inch piece of ginger finely diced

4 garlic cloves, minced

15 snow peas

4 crimini mushrooms, halved then sliced

3 cups fresh bean sprouts, rinsed well

1  1/2 cups chicken stock, save a small amount for a cornstarch slurry

2-3 tblsp. gluten free soy sauce – taste first

1 tblsp. rice wine vinegar

cornstarch

3 gluten free ramen cakes

Heat up a good sized cast iron frying pan on medium high heat with the EVOO and toasted Sesame Seed Oil. (by the way, my cast iron frying pan is still going strong with the last seasoning I did -  and well used in the last 4 months!)  Saute the mushrooms until golden, turn the heat down to medium low, adding in the onions, garlic and ginger.  Continue to saute – about 3 minutes.  Add in the broccoli and celery, continue to saute about 5 minutes.

Pour in the chicken stock, soy sauce, and rice wine vinegar bringing to a low simmer – lid on, about 3 minutes,  to cook the broccoli through.  Then add in the snow peas, and bean sprouts, tossing to combine, sauteing about 2 minutes.  Add in the corn starch slurry, stirring well to thicken slightly.  Check for seasonings and if necessary add in another tablespoon of soy sauce.

Meanwhile, bring a pot of 6 cups of water to the boil.  Add in the Ramen Noodles – once back to boiling, gently separate with a fork, and continue to cook on a good boil for 4 more minutes stirring from time to time with a fork.  Drain and rinse in cool water.  Then add to the vegetable stir fry mixing well to heat through.  Serve immediately with any other side and main dish.

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