Asian Stir Fry Noodles with Jalapenos and Peanuts

Level of Difficulty: Easy
Serves: 4

I originally saw a similar recipe years ago made with Soba Noodles. I have adapted the recipe to be gluten free using rice noodles and adjusting the ingredients to my tastes.

Asian Stir Fry Noodles with Jalapenos and Peanuts

This is also a good recipe to switch the protein options. You can use shrimp, tofu, etc instead of the chicken.

Makes ~4 servings where each one has approximately:

444 Calories, 57 g Carbs, 6 g Fat, 34 g Protein

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Asian Stir Fry Noodles with Jalapenos and Peanuts

8 oz.	Rice Noodle Stick
1 t	Sesame Oil
1 t	Peanut Oil
3	Scallions
2 cloves	Garlic
1 inch	Ginger
1/2	Jalapeno (seeded)
1 pound	Boneless Chicken Breasts and/or Thighs
1 cup	Carrots
4 oz	Shiitake Mushrooms
2 cups	Napa Cabbage
2 T	GF Soy Sauce
4 t	Rice Wine Vinegar
1/4	Chopped Peanuts

Directions

This recipe cooks quicker than I can chop. Therefore I prepare all of the ingredients before I start cooking. 

1. Chop the cabbage into a chiffonade and set aside.







2. Chop the scallions on the bias keeping the green and white parts separate.

Tip: The white an green parts of the scallion cook differently. Therefore they are added to the recipe at different stages. 

3. Peel and finely chop the Garlic and Ginger. 

4. Cut the Jalapeno in half and remove the seeds, then cut 1/2 the Jalapeno into a brunoise.

Tip: The Jalapeno seeds contain contain a lot of the peppers heat, therefore if you enjoy spicy food you may add some of the seeds with the Jalapeno . 

5. Stem and slice the Shiitake Mushrooms

Prepped Vegetables

6. Slice the Chicken Breast into thin slices.

7. Bring a pot of salted water to a boil. Add the rice stick and turn off the heat. Leave them for ~5 minutes. Drain and rinse the noodles with cold water, then toss with sesame oil and set aside.

Tip: The noodles should tender but not fully cooked (3 minutes less than full cooking time). The oil is needed to prevent the noodles from sticking as well as adding flavor.

8. Heat a large pan or wok over medium heat. Add the Peanut Oil, Garlic, Ginger, Jalapenos, and white section of the Scallions. Cook until tender (2-3 minutes).  

9. Add the chicken, cook until browned (5 minutes). 

10. Add the carrots and cook till softened (2 minutes).

11. Add the mushrooms and cook for another 2 minutes.






12. Add the cabbage and cook for 1 minute.






13. Add the Green Scallions, Soy Sauce, and Rice Wine Vinegar.




14. Toss in the noodles and stir to combine. Cook until the noodles are cooked.




15. Serve and sprinkle with Peanuts.

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Sesame and Peanut oils have very distinctive flavor. Other oils should not be substituted in their place in this recipe.

Brand Recommendations:

These are the Gluten Free Brands I use to make this recipe:

• Kikkoman Gluten Free Soy Sauce (It must say Gluten Free on the bottle)

Please post your experience with this recipe in the comments... and is it worth the calories?