September 12, 2019

Gluten Free Drunken Noodles with Chicken

Gluten Free Drunken Noodles with Chicken is one of those dishes that’s hard to resist and even when you’re full, you can’t stop eating. The wide noodles are a fun alternative to the thinner variety of rice noodles. Both the noodles and chicken are tender and absorb the sauce while the overall flavor has the perfect balance of sweet and tangy with a hint of heat.

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Rice Flake Noodles

Cook the rice flake noodles following the package directions.

Marinating the Chicken

Rinse, pat dry, trim and slice the chicken. Marinate with one tablespoon of gf soy sauce for 10 minutes and up to one hour.

Sauce Prep

While the chicken is marinating, prepare the sauce. Combine 1/4 cup gf soy, brown sugar, lime juice, water, and chili-garlic sauce in a bowl and stir until sugar is dissolved.

Cabbage Saute

Sauté the cabbage until wilted and browned in spots, approx. 3-5 minutes. Transfer cabbage to a plate or bowl.

Cooking the Chicken

Add chicken to the same pan and cook for approx 4 minutes, until chicken is browned and cooked through.

Assembly of Drunken Noodles with Chicken

Add the cooked cabbage back into the pan, followed by the noodles and sauce. Using tongs, mix all ingredients until combined and sauce thickens, approx 5-10 minutes.

Gluten Free Drunken Noodles with Chicken

Final presentation of drunken noodles with chicken

Transfer to a platter and garnish with basil (or cilantro), scallions, and lime wedges.

Print Recipe

5 from 1 vote

Gluten Free Drunken Noodles with Chicken

Prep Time15

Cook Time20

Total Time35

Course: dinner, lunch

Cuisine: Asian, vietnamese

Keyword: asian-chili garlic sauce, cabbage, chicken, gluten free, gluten free soy sauce, rice noodles

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

8 ounces dried flat rice noodles I use Asian Best rice flake noodles
1 lb. boneless, skinless chicken breasts sliced into 1/4" thick strips
1 tablespoon + 1/4 cup gluten frees soy sauce
1/2 cup dark brown sugar packed
1/3 cup fresh lime juice approx. 3 limes
1/4 cup cold water
1 1/2 tablespoons Asian chili-garlic sauce adjust according to spice level preference
4 tablespoons peanut oil, divided (vegetable oil can be substituted)
1/2 head Napa green cabbage cut into 1” pieces or 1 bag pre-shredded green cabbage from Trader Joes (or your local market)
1/4 cup basil or cilantro chopped
4 scallions sliced
lime wedges for garnish

Instructions

Cook the noodles following the package instructions, then drain and set aside.
Cut chicken into strips and marinate with one tablespoon of gf soy. Cover and refrigerate for at least 10 minutes and up to 1 hour.
While chicken is marinating prepare the sauce. Combine 1/4 cup gf soy, brown sugar, lime juice, water, and chili-garlic sauce in a bowl and stir until sugar is dissolved.
Heat 2 tablespoons of oil over medium-high heat in a wok or large sauté pan.
Add cabbage and cook until wilted and browned in spots, approx 3-5 minutes. Remove cabbage from the pan and transfer it to a bowl or plate.
To the same pan, add remaining 2 tablespoons oil and once shimmering, add chicken. Cook chicken stirring occasionally until just cooked through (approx. 4 mins).
Once chicken is browned and cooked through, add the cooked cabbage back into the pan along with the noodles and the sauce.
Reduce to medium heat for 5-10 minutes until the sauce thickens and coats the noodles. Stir until throughly combined.
Transfer to a platter and garnish with basil (or cilantro), scallions and lime wedges.

Notes

The sauce takes some time to thicken. Be patient. It will happen.

Rinse, pat dry and trim the chicken. There are usually tendons attached to the breasts. Gently separate them from the breast and with your knife, run down each side of the tendon to remove.

When working with raw chicken always use a separate cutting board and be sure to wash it and the counter thoroughly. I have a dedicated cutting board for chicken.

Tofu, shrimp and beef are all good substitutes or additions to this dish.

If you can’t find wide-noodle rice flakes, use the widest rice noodle you can find.

Recipe by America’s Test Kitchen The How Can It Be Gluten Free Cookbook. Slight measurement modifications were made by me.

If you like this recipe, you may also like these other GFchow recipes Asian Salmon with Brown Rice Ramen, Thai Red Curry Noodle Soup and Chicken Skewers with Spicy Satay Sauce.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.