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Gluten-Free Chicken Stir-Fry with Homemade Egg Noodles
Prep time
Cook time
Total time
Easy stir-fry recipe with homemade noodles.
Author: Jan Withington
Recipe type: Main
Cuisine: Asian
Serves: 4
Ingredients
- Egg Noodles:
- 1 cup Namaste Gluten-Free Flour
- ¼ 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
- ½ teaspoon grated fresh ginger
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- salt and pepper
- ⅓ 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
