Recipe: GF Ramen Stir Fry
Gluten free Asian inspired noodle dishes can be tricky to figure out because a) most soy sauce has gluten and b) a lot of the noodles have gluten. Ramen is a super cheap dish lots of folks like to have on hand but those noodles are very glutinous. Until recently, I've not really come across accessible GF Ramen but Costco changed that - they now sell a package of GF Ramen noodle cakes made of rice and millet.
The downside with these GF noodle cakes is that they come without any seasonings of any kind. I was determined to figure out a tasty and easy way to prepare them and I've settled on something. I made batch #1 last night and batch #2 tonite, iterating and expanding on batch #1 recipe.
On to the good stuff:
Directions:
- Add all the liquids together. My preferred batch used about 1 cup of unsweet tea, about a tsp of maple syrup, a couple tbsps of red wine vinegar, a tsp of sesame oil, a tsp of lemon juice, a couple tbsps of soy sauce. Mix it all together really well.
- Add chili crisp to taste - this will give it heat so be careful. I used two spoonfuls. Mix it into the sauce/marinade.
- If you are using a protein that marinates well (like beef or chicken), add it into the sauce mix prior to cooking for a couple of hours!
- For the noodles, cook as directed. For mine that meant 4 minutes in boiling water.
- While the noodles cooked, I chopped the beef up and added it to a hot skillet with some oil and minced garlic. Let the meat cook through.
- When the noodles finish, drain and add them to the skillet. Add the cornstarch to the sauce/marinade and stir it well and then add all of that to the skillet as well, stirring constantly. The stove temp should be medium to medium high at this point.
- Basically, you want the sauce to cook thru (if it was used as a marinade) and reduce at this point, coating the noodles well. When it looks like a coating sauce and not a soup, add any veg, stir well and it's done!
Note: I'm assuming precooking the veg. We had a bag of frozen green beans that steams in the microwave so we did that. If you are doing egg as a protein, wait to add until the very end when the sauce is almost done. Make a well in the middle of the skillet, pour in the egg and let it cook, stirring gently. You want a softer scramble that you can then mix into the noodles when it's about done.
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