Gluten Free Stir Fry Cafè Spicy Noodles Copycat Recipe

I love, love, love the spicy noodles at Stir Fry Cafè! However, since the move to North Carolina they don't have the restaurant chain here. So the only time I get my bottomless bowl of noodles is when we visit Tennessee, which isn't too often. So I've spent the last year trying to re-create this dish. Seriously though, after a lot of trial and error, I finally got it right! It also turns out mine is a lot better than the original plus it's gluten free!

 So without further ado, here is my gluten free version of Stir Fry Cafè's bottomless bowl of spicy noodles, enjoy!

Ingredients: 

1 package boneless chicken breast

1 lb shrimp

1 packaged pre-sliced portabella mushrooms

4 bell peppers in green, yellow, orange and red

2 tbsp minced garlic - seperate

16 oz packaged Asian rice noodles

1 tbsp sesame oil

Sauce:

1 1/2 cups chicken broth

1/2 cup low sodium soy sauce

4 tbsp sriracha sauce

2 4 oz cans tomato paste

2 tbsp brown sugar

Directions:

1. In a large non-stick skillet, cook chicken with 1 tbsp minced garlic thoroughly until no longer raw. Then, cook shrimp until no longer see-through set both aside to cool. Wash and re-use skillet.

2. Cook Asian rice noodles as directed on packaging, set aside. 

3. Slice bell peppers and cube chicken, set aside.

4. In a bowl, whisk together sauce ingredients. Side note: you can add as little or as much sriracha sauce as you wish for your desired kick.

5. In the large skillet on medium-high heat, pour 1 tbsp sesame oil and saute sliced portabella mushrooms, bell peppers and the remainder of minced garlic.

6. Pour in cubed chicken, shrimp, sauce mixture and noodles into the skillet and simmer for an additional 10-20 minutes. The noodles will soak up any additional sauce that may be in the pan. 

7. Enjoy! :)