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–+ servings

Gluten Free Rice Noodles with Vegetables

Gentle Tummy
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Ingredients
  

  • 8 ounces stir fry rice noodles
  • 2 tablespoons light olive oil
  • 1/2 onion
  • 3 carrots
  • 3 stalks celery
  • 2 cups mushrooms
  • 1/4 head cabbage
  • 3 cloves garlic
  • 2 eggs

Sauce:

  • 1 cup chicken stock
  • 2 tablespoons honey
  • 2 tablespoons white rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 teaspoons ginger
  • 1/2 teaspoon salt
  • 2 dashes pepper

Instructions
 

  • Thinly slice 1/2 onion, 3 carrots, and 3 stalks of celery. Slice 2 cups of mushrooms and shred 1/4 head of cabbage. Mince 3 cloves of garlic.
  • In a small bowl, whisk together 1 cup chicken stock, 2 tablespoons honey, 2 tablespoons white rice vinegar, 2 tablespoons gluten-free soy sauce or tamari, 1 tablespoon sesame oil, 1 tablespoon cornstarch, 2 teaspoons ginger, 1/2 teaspoon salt, and 2 dashes pepper until smooth. Set aside.
  • Bring a wok or large pan filled with 4 cups of water to a boil. Add 8 ounces of rice noodles (break them in half for easier cooking and eating) and cook according to package instructions, usually about 4-5 minutes, until just tender. Drain and rinse with cold water to prevent sticking. Toss with about 1 tablespoon of sesame oil to keep them separated. Set aside.
  • In the same wok or large skillet, heat 2 tablespoons of light olive oil over medium-high heat.
    Add the onion, carrots, and celery and season with a little salt. Sauté for 2-3 minutes until slightly softened. Putting on a lid helps them cook faster.
    Add the mushrooms and allow them to cook for a minute, then add the cabbage. Pour another tablespoon of sesame oil over the cabbage, then continue to cook for another 3-4 minutes until everything is tender.
  • Push the vegetables to the edges of the wok, creating a space in the center. Add a small pat of butter (optional) and crack in 2 eggs and season with two pinches of salt. Scramble the eggs until fully cooked, then mix them into the vegetables.
  • Carefully pour the sauce into the wok. Let it cook for 2-3 minutes, stirring frequently, until the sauce thickens.
    Add the cooked rice noodles and stir everything together until well combined and heated through. Remove from heat and serve hot.

Video

Notes

Break the noodles before cooking: Breaking rice noodles in half makes them easier to stir-fry and eat with chopsticks.
Keep vegetables in even sizes: Cut all vegetables to similar thickness for even cooking to ensure nothing gets overcooked.
Don't skip the sauce mixing step: Whisking the cornstarch with liquids before adding to the pan prevents clumping and ensures a smooth sauce.
Use high heat for authentic wok flavor: A properly heated wok or large skillet creates that restaurant-quality sear on vegetables.
Season in layers: Adding a little salt to the vegetables as they cook builds flavor much better than seasoning only at the end.
Did you make this recipe?Please let me know in the comments below how it turned out :)