Description
A vibrant, protein-packed gluten-free stir fry featuring chewy rice noodles, lean chicken, shrimp, and crisp vegetables. Bright garlic, sesame oil, and umami-rich soy sauce create a balanced, restaurant-quality meal in under 40 minutes.
Ingredients
Gluten-free rice noodles (8 oz)
Olive oil (2 tbsp)
Boneless chicken breast (1.5 lbs), sliced
Shrimp (12 oz), peeled and deveined
Celery stalks (2), sliced
Broccoli florets (1 cup)
Bell peppers (1 red and 1 green), julienned
Garlic cloves (3-4), minced
Soy sauce (3 tbsp, gluten-free)
Sesame oil (1 tbsp)
Brown sugar (1 tsp)
Eggs (2 large)
Cornstarch (1 tsp, mixed with 2 tbsp water for sauce thickener)
Fresh cilantro, chopped (optional garnish)
Sliced green onions (optional garnish)
Instructions
Bring a pot of water to boil. Cook rice noodles according to package instructions; drain and set aside.
Heat olive oil in a wok or large skillet over medium-high heat. Add chicken; cook 3-4 minutes until browned. Remove and set aside.
To the same pan, add shrimp. Cook 2-3 minutes until pink. Remove and set aside with chicken.
Add minced garlic and stir fry 30 seconds. Toss in celery, broccoli, and bell peppers. Cook 3-4 minutes until vegetables soften but retain crunch.
Return chicken and shrimp to the pan. Add cooked noodles and soy sauce. Toss to combine. Drizzle in sesame oil and mix.
Create a cornstarch slurry and pour into the stir fry. Cook 1-2 minutes until sauce thickens.
Carefully crack in whole eggs (raw) and toss gently to coat. Cook 1-2 minutes until eggs form soft, runny curds.
Plate, garnish with cilantro and green onions, and serve.
Notes
Substitute shrimp with tofu cubes for vegan version. Use tamari for gluten sensitivities. Leftovers keep in airtight containers for 3 days. For quicker prep, use pre-cooked gluten-free noodles.