Walnut Free Gluten Free Drunken Noodles
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Learn more āIngredients
4 servings
For the noodles
- 14 oz wide rice noodles (dried)
For the sauce
- 3 tbsp tamari
- 2 tbsp gluten free oyster sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Ā½ tsp white pepper
For the stir-fry
- 3 tbsp neutral oil (such as vegetable 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 5ā7 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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