We’ve posted in the past about the various forms of gluten-free Asian noodles but they’re still easy forget about when I’m doing my weekly meal planning. Pairing these noodles with a gluten-free soy sauce or gluten-free teriyaki sauce (like the one made by Kikkoman) makes a great quick, weeknight dinner.
Here’s what I did last night with Dynasty Saifun Bean Thread Noodles. These noodles are made of mung bean starch, potato starch and water. They cook up very quickly and are thin and tender. They can be purchased in the Asian section of your local grocery store, an Asian market or via online retailers like Amazon.com. Treat this recipe as a suggestion but use whatever meat and veggies you have on hand.
1 bell pepper
Sliced fresh mushrooms
1 can baby corn
Cleaned, deveined raw shrimp tails removed
1 bag Saifun noodles
Add water to large pot and set to boil, cook noodles as directed on package.
While water is coming to a boil scramble and cook eggs, remove from pan and set aside.
Add oil (consider toasted sesame oil with a little chili oil added) to a large pan and sauté sliced onions, garlic, sliced mushrooms, baby corn, chopped bell pepper and any other veggies you like. When noodles are ready, add to pan with veggies. Toss with veggies, scrambled egg, shrimp and stir in gluten-free soy sauce or teriyaki sauce to taste. Cook until shrimp are pink and fully cooked.
Serve with soup, gluten-free eggrolls or edamamae. Enjoy!