15-minute Drunken Noodles Recipe
15-Minute Drunken Noodles recipe - a healthy, speedy dish that's ready in a flash. Nobody would know it's gluten-free and Coeliac-friendly!
Servings 2 -3 people
Ingredients
For the sauce:
- 4 tbsp gluten-free soy sauce
- 1 tsp fish sauce
- 1 tsp gluten-free white or red miso paste or 2 tsp gluten-free oyster sauce
- 1 tsp ginger paste
- 1 tbsp dark brown sugar
- 1 tsp cornflour
- 1 tbsp water
Everything else:
- 1 tbsp garlic-infused oil
- 2 small (bell) peppers chopped into thin strips
- 250 g skinless, boneless chicken thighs chopped into strips
- 200 g dried flat rice noodles prepared according to pack instructions
- 1/2 half a head broccoli cut into small florets and boiled
- 1 handful Thai basil or regular basil (roughly chopped)
- 1/2 tsp dried chilli flakes for a mild heat
- 1 small handful spring onion greens finely chopped
Instructions
- Mix together all the ingredients for the sauce in a small bowl. Set aside.
- Add garlic oil to a wok on a high heat. Add the peppers and allow to fry for a few minutes.
- Add the chicken, and stir fry until slightly golden.
- Add the cooked rice noodles and toss them to combine.
- Pour in the sauce and continue to stir fry until it’s mixed through and coating everything.
- Add the cooked broccoli and basil leaves, stir fry so the basil leaves wilt a little and everything is combined.
- Finish with a sprinkling of chilli flakes and spring onion greens.