So one of my best friends has a gluten allergy and I’m always trying to find some good gluten free food and recipes. I ventured into Wegman’s on my way to her place and let me tell you I’ve never been in such a beautiful place before. They have everything imaginable from a cheese bar to a rockin salad bar. Anything you can think of they have it. It’s amazing I don’t think I will ever go to another grocery store again. Their produce section is so mesmerizing and all their food is so fresh! Oh did I mention reasonably priced for gluten free and organic ?!?! Hallelujah!!!!
Okay enough about my grocery store trip, I was just really excited. But I came across this Asian section and I found some ingredients I haven’t been able to find which was wonderful. I got these gluten free organic rice noodles in that section (SCORE!).
If you’re not gluten free you don’t realize how many things actually have gluten in them that you wouldn’t imagine like certain sauces. I found this tasty Thai Chili sauce that was gluten free so we decided to use that.
- 1 box of organic gluten free brown rice noodles
- 2 peppers
- 1 large onion
- 1 head of broccoli
- Clove of garlic minced
- 1 1/2 cups of sugar snap peas (or snow peas)
- Scallions for garnish
- 1lb of chicken breasts sliced into thin strips
- 1 bottle of Thai Chili sauce (I used iron chef brand)
- Teaspoon of sesame oil
- 1/4 cup of soy sauce
- Siracha to your spice level we used about 3 tablespoons because we like it hot
Preheat a pan with some olive oil and add the chicken, sprinkle with salt and pepper and cook through about 10 mins. Then add all of your vegetables and garlic, put the lid on and sweat the veggies until soft. While you’re cooking your veggies, boil your rice noodles. About 3-4 minutes. Add your Thai Chili sauce, soy sauce, and sesame oil to chicken and veggies. Then strain your noodles and add them to the pot. Enjoy !!