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Stir-fried Noodles

Active: 30 min Total: 30 min
This dish has been one of our community's favorites because you can never go wrong with chicken and broccoli, but when you combine them with your favorite gluten-free noodles, this combo becomes a perfect trifecta.
Smarts: Make sure to season and tenderize your chicken with some salt and pepper. It makes a huge difference in the taste of the meat.


Chicken and Broccoli Noodles:
  • Tamari - 1 Tbsp + 2 Tbsp
  • Fish sauce - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Chicken breasts - 1 1/4 lbs , sliced
  • Garlic - 3 cloves , minced
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Broccoli - 1 1/2 lbs , chopped
  • Gluten-free noodles - 1/2 lb ((Like a thick rice-based noodle or a spaghetti))
  • Eggs - 2
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Rice vinegar - 1 Tbsp
  • Lemon - 1/2 , juice of


  1. Make marinade - Mix together first part of Tamari, fish sauce, and brown sugar.
  2. Chicken - Slice chicken, cover with marinade, and tenderize with a fork. (Can be done up to 1 day ahead)
  3. Garlic / Green onions / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  4. Gluten-free noodles - Cook according to packaged instructions. (Can be done up to 3 days ahead)

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  1. Whisk eggs.
  2. Place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 minutes 30 seconds. This just helps the broccoli cook way faster later.
  3. Heat a wok over medium-high heat. Add in first part of oil and then chicken to heated oil. Toss and cook until golden on the outside and cooked in the inside (just slice a piece open to tell). Remove from wok and set aside.
  4. Return wok to medium heat. Add in second part of oil and then garlic, white parts of green onions, and whisked eggs to heated oil. Lightly scramble.
  5. While the eggs are still runny, toss in broccoli, and saute for 2 to 3 minutes until broccoli is cooked through, tender but with a crunch still.
  6. Add noodles, chicken (and all the juices), second part of Tamari, and rice vinegar to wok. Toss until everything is coated. Finish with lemon juice, and season to taste with more Tamari or even hot sauce (like Sriracha). Serve with green parts of green onions.



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