Gf Noodle Recipe

Bring 8 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot.

Add 8 oz gluten-free rice noodles and cook according to package instructions (usually 3–6 minutes) until just tender (al dente). Stir gently to prevent sticking.

Reserve 1/2 cup of the starchy cooking liquid, then drain noodles in a colander and rinse briefly under warm running water to remove excess starch. Set noodles aside.

While noodles cook, whisk together 3 cups broth, 3 tablespoons tamari, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 2 cloves minced garlic, and 1 teaspoon brown sugar in a bowl or measuring cup.

In a small bowl combine 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set aside.

Heat a large skillet or shallow saucepan over medium heat and add the prepared sauce mixture. Bring to a gentle simmer.

Stir in the cornstarch slurry and simmer 1–2 minutes until the broth slightly thickens. If too thick, add up to 1/4 cup reserved noodle cooking liquid to reach desired consistency.

Heat 1 tablespoon vegetable oil in a separate large nonstick skillet or wok over medium-high heat.

Add 10 oz thinly sliced chicken or tofu in a single layer. Cook chicken 3–4 minutes per side until just cooked through (internal 165°F) and lightly browned; for tofu, cook until edges are golden, about 4–5 minutes, turning once. Remove and transfer to a plate.

In the same skillet add the sliced mushrooms and cook 2–3 minutes until they begin to soften.

Add the julienned carrot and cook 1–2 minutes, then add the bok choy or spinach and cook another 1–2 minutes until greens are wilted but still bright. Return the cooked protein to the pan and toss to combine for 30 seconds to reheat.

Transfer vegetables and protein into the simmering broth/sauce and stir to combine so flavors meld, 1 minute.

Divide drained noodles among 4 bowls (serves 4). Ladle the hot broth, vegetables and protein over the noodles, making sure to distribute evenly.

Top each bowl with sliced green onions, a sprinkle of toasted sesame seeds, chopped cilantro or basil if using, and a pinch of crushed red pepper or a small drizzle of chili oil for heat.

Serve immediately with lime wedges on the side to squeeze over the bowls to taste.