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! :)
You are soo talented!!
ReplyDeleteYou are soo talented!!
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