High Fructose Corn Syrup Free Gluten Free Drunken Noodles

Total time35 min

Prep time20 min

Cook time15 min

High Fructose Corn Syrup Free Gluten Free Drunken Noodles

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Ingredients

4 servings

For the noodles

14 oz wide rice noodles (dried)
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For the sauce

3 tbsp tamari
2 tbsp gluten free oyster sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar
½ tsp white pepper

For the stir-fry

3 tbsp neutral oil (such as vegetable oil or canola oil), divided
4 cloves garlic, minced
2 thai chilies, thinly sliced (or 1 serrano pepper)
1 lb boneless, skinless chicken breast, thinly sliced
1 medium red bell pepper, thinly sliced
1 cup baby corn, halved lengthwise
1 cup fresh thai basil leaves, loosely packed

For serving

lime wedges, for serving (optional)

Instructions

1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until just tender but still slightly firm, about 5–7 minutes. Drain, rinse under cold water, and toss with 1 tbsp of the neutral oil to prevent sticking. Set aside.
2
In a small bowl, whisk together the tamari, gluten free oyster sauce, fish sauce, dark soy sauce, sugar, and white pepper until the sugar dissolves. Set the sauce aside.

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