Thursday, April 17, 2014

Gluten Free Stir Fry Noodles

I have missed stir fry noodles.  I've tried some other recipes but there was one thing wrong with them.  They were so hot it made my ears hurt.  Really folks nothing should be so hot that your ears ring.  I've done this recipe a lot lately, we've really fallen in love with it.

The greatest part of this recipe it is completely up to you and your family's tastes.  Don't like mushrooms that's OK you don't need them.  There is just a few ingredients you need to keep the same and the rest is up to you.

Gluten Free Stir Fry Noodles

Sauce and Noodles (This is the part that must stay the same)

3 TBSP Liquid Aminos or your favorite gluten free soy sauce replacement
3 TBSP Honey
3 TBSP Extra Virgin Olive Oil
Sriracha Sauce to taste (I usually use about 6 drops)

8 oz of your favorite gluten free spaghetti

Stir Fry Ingredients

1 pound of your favorite protein beef, chicken, or pork (I tried with shrimp but we didn't like it as well) cut into strips
4 cups of your favorite stir fry vegetables (onion, bell pepper, mushrooms, carrots, bamboo shoots, ect)
Oil for stir frying

Mix all ingredients for sauce together and set aside.

Bring a large pot of water to a rapid boil.  Cook your paste 2 minutes less than what the package says.  You want to finish cooking the pasta in the sauce.

Meanwhile, heat just enough oil (vegetable or peanut) to cover the bottom of a large skillet or wok over medium high heat.  When the oil is hot add your meat.  Cook stirring occasionally until it is golden brown.  Add vegetables and stir occasionally for 2-3 minutes.  Add noodles.  Pour sauce over everything.  Using tongs toss everything to coat well.  Cook for 2 minutes and serve!

Makes 4 servings

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