This is the most amazing recipe for when you are craving takeout food. Packed with veggies and a delicious combo of Asian flavors and crunch, this is a quick 20 minute dish you can pull of using just what is in your pantry and fridge!
Sometimes you just need something really quick and easy for dinner. Cooking is fun, but sometimes you don’t want to stand at the stove for hours on end. Finding something quick and easy can seem hard when you are following a gluten-free diet. That’s why I always have a list of go-to recipes that are quick and easy to make. This is one of them. And let me tell you that it smells and tastes delicious!
It is packed with lots and LOTS of vegetables. The noodles are inherently gluten-free so you shouldn’t struggle to find them. Try your local Asian market if you can;t find any in your supermarket, but most major chains stock these noodles these days.
This recipe has plenty of lean protein. You can use chicken, fish, tofu or any other sort of healthy protein source of your choosing. The great thing about this recipe is that you can mix and match whatever you like. Basically whatever is in your refrigerator, you can throw into this dish and it will taste great. It is low in fat and the little fat that is used is good fat from peanuts and natural sesame oil. Oh, and did I mention that it has lots of vegetables in it?
It is really satisfying to spend 10 minutes cooking lunch or dinner and then sit down and find a colorful feast of nutritious vegetables on a bed of white, soft and chewy noodles. The sesame seeds on the top add that extra crunch as does the fresh cucumber.
If you have never tried rice noodles before then you are missing out. They are really easy to cook and you can leave them in your pantry in their dried form to make a quick and easy lunch, dinner or even snack whenever you want one. They boil in just five minutes. Having a selection of stir-fry vegetables in your refrigerator is also convenient. These include; ANY kind of onion from shallots to red onions or scallions; carrots; broccoli, cabbage, mushrooms,peppers, corn, peas, beans, chilli peppers, pak choi etc. You name it, you can add it to this wheat free noodle recipe!
I know what you are thinking. This can’t be gluten free if it is an Asian dish because soy sauce always has wheat in it, right? Wrong. You can find wheat free soy sauce in most major stores or you can even make your own soy sauce. My gluten free soy sauce recipe is not only free from cereals containing wheat and gluten but also soy free too!
What ingredients do you need to make these gluten free peanut noodles?
Rice noodles or vermicelli
Find them in any Asian store or supermarket. They mostly come in dried form to store in your pantry for when you need a quick lunch or dinner, but if not you can find them already cooked in the chilled aisles. They cook in just a few minutes, ready to take on the flavours of your dish.
This dish packs in lots of vegetables. Did I mention that already? You can add whatever you like but for a balanced and colorful blend, use the quantities and variety suggested below. I have used corn, peas, mushrooms and red bell pepper. But choose your favorites if you wish.
Scallions or spring onions work really well in this dish because they cook in just a few minutes. If you don’t have any, then use shallots or red onions instead which cook quickly. If you have more time then use a whiute or brown onion instead.
A key ingredient for color and flavor. Use store bought or make your own soy sauce using my gluten free recipe here on the blog.
I used chicken which is lean and readily available. It should ideally be leftover chicken for speed and convenience. Chop or slice it finely for quick results. Frying cooked chicken in a pan or wok gives it a nice extra crispy edge. But if want a vegetarian option then use tofu or some cashew nuts instead.
Adds a quick hit of Asian flavour and texture to this noodle dish whilst also being convenient and something you most likely already have open in your pantry.
AMAZING Gluten Free Peanut Takeout Noodles
- 2 servings of rice noodles/rice vermicelli
- 1 chicken breast sliced or equivalent tofu
- 1/2 cup corn
- 1/2 cup peas
- 1/2 pepper
- 2 scallions spring onions
- 1 clove garlic minced
- 2 tbsp soy sauce see note
- 1 tbsp crunchy peanut butter
- 1 tbsp sesame oil
- Freshly ground black pepper
- 1 tsp sesame seeds to serve
- 1 inch cucumber finely chopped to serve
- Cook the rice noodles for 5 minutes in boiling water. Alternatively follow package directions. Drain and set aside.
- Heat a wok or large frying pan to a medium-high setting. Add the oil and let it get hot.
- Add the onions and mushrooms and cook for several minutes whilst stirring frequently to avoid sticking.
- Add the rest of the vegetables and cooked noodles and cook for a few minutes more.
- Add the cooked chicken or tofu and the garlic and stir through again.
- Mix together the soy sauce and peanut butter until smooth. Add mixture to the pan and stir everything together well. Season with black pepper.
- Once everything is heated through thoroughly and crisp around the edges remove from the heat and serve hot in bowls.
- Add the chopped cucumber garnish and sprinkle with sesame seeds.