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Ingredients
Egg Noodles:
1 cup Namaste Gluten-Free Flour
1/4 cup plus 1 tablespoon tapioca flour
2 eggs
4 egg yolks
1 tablespoon olive oil
Stir-Fry:
1 chicken breast, thinly sliced against the grain
3 tablespoons San-J Soy Sauce - GF
2 tablespoons Wok Mei Oyster Sauce - GF
4 bok choy, sliced
3 garlic gloves, minced
1/2 teaspoon grated fresh ginger
1 teaspoon sugar
1 tablespoon vegetable oil
1 tablespoon sesame oil
salt and pepper
1/3 cup water, or more as needed
Instructions
EGG NOODLES:
- In a bowl, combine all the ingredients and mix nicely.
- On a slightly floured surface, knead the dough for 5-6 minutes. Divide the dough into two.
- Using a rolling pin, roll the first dough into thin rectangle shape, then cut into strips. Sprinkle more tapioca to prevent sticking. Continue with the 2nd dough.
STIR-FRY:
- Season the chicken with salt and pepper.
- In a small bowl, whisk together the soy sauce, oyster sauce, sugar and sesame oil. Set aside.
- Heat a wok over high-heat and add the vegetable oil. Sauté the garlic until fragrant then add and cook the chicken for 3 minutes until no longer pink. Stir in the ginger.
- Add the egg noodles and stir-fry for few minutes, then add the sauce. Add some water if it looks dry.
- Stir in the bok choy, adding a little bit of water if needed. Cook for 2 more minutes.
- Check the noodles for doneness. Adjust salt and pepper according to taste. Serve
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1 comment
This Gluten-Free Chicken Stir-Fry with Homemade Egg Noodles sounds like a delicious and satisfying meal! The combination of tender chicken, fresh bok choy, and flavorful homemade noodles is a perfect take on a classic stir-fry. Making the egg noodles from scratch adds a special touch, and it’s great to see such a flavorful gluten-free option. Definitely a must-try for anyone looking for a hearty, homemade dish!