Spicy Asian Chicken and Noodles (Gluten Free) (Edit recipe)

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Chicken and Noodles is a favorite in our family! We make chicken noodle soup quite often. However, chicken and vegetables stir fried with noodles is what we all absolutely love! This time when I was making this dish, I used US Wellness Meat's Chicken Breasts and used a special tamari sauce from Jozo To keep it gluten free, I use rice vermicelli. You can use any rice noodles or sweet potato noodles. This spicy and flavorful Chicken and noodles is a wonderful dish for any day but it's super for game day as it tastes great both warm and cold! The Tamari from Jozo is what gives this dish it's umami! Yum!

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

17

Serves: 6-8

Ingredients

14 oz Rice Noodles, or rice vermicelli (follow package instructions for cooking)
1 lb Pasture-raised Chicken Breasts - US Wellness Meats
1 tsp Black Pepper - Primal Palate
0.5 tsp Sea Salt
0.25 cup Avocado Oil
2 cups Broccoli, chopped (you can use fresh or frozen)
1 cup Cabbage, shredded
2 whole Carrots, sliced thin (you can use peeler to get thin slices)
1 whole Red Onion, thinly sliced
1 whole Serrano, Raw, chopped (optional)
0.25 tsp Sea Salt
2 tsp Chili Garlic Sauce
1 Tbsp Rice Wine Vinegar
2 Tbsp Barrel Aged Tamari Soy Sauce - Jozo
1 tsp Korean Red Chili Pepper Flakes (Gochugaru) - The Spice Lab
1 tsp Toasted Sesame Oil
3 whole Green Onion (Scallion), chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil the noodles according to instructions given on the package. Keep aside to cool.
In a mixing bowl, add the chicken breasts, salt and pepper. Toss well.
Heat a frying pan and add about 2 tbsp of the oil. When the oil gets hot, lower flame to medium and place the chicken breasts on the pan. Cook on medium for about 3 mins on one side and then flip and cover and cook for another 2 mins. Turn heat off. Let the chicken breasts sit covered.
Heat a large wok and add the remaining oil. When the oil gets hot, add all the vegetables, the serrano chili (if adding) and the salt. Saute on high heat for two minutes and then cover and cook for another two minutes. Now remove the chicken breasts and slice them into bite size chunks. Toss this onto the wok along with the cooked noodles. Next add the chili garlic sauce, rice vinegar, the tamari and the chill flakes. Carefully mix everything well using a pair of tongs. Check for seasoning and add extra tamari if needed. Drizzle sesame oil on top. Top with the chopped scallions. Serve noodles warm or cold!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	336
Fat:	17 g
Carbohydrates:	23 g
Protein:	19 g
Cholesterol:	47 g
Sodium:	733 mg
Fiber:	6 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated for total recipe.