Singapore Street Noodles #glutenfree #caseinfree
This delicious recipe for Singapore street noodles is simple and easy to prepare. The Asian flavors are big and bold, and of course, it is naturally gluten-free and dairy-free (make sure the liquid aminos or soy sauce and red curry paste are gluten-free). This has quickly become one of our favorite go to dinners and ends up on the weekly menu often. It’s so tasty!
You start out with a few natural organic ingredients like cabbage, carrots, tomato, green onions, garlic and shallots. I’ve used both red and green cabbage. We always keep a bottle of the gluten-free Thai red curry paste stocked in the fridge because I use it in so many of our recipes (it’s preservative free) but the original recipe called for sriracha sauce. It’s a very versatile recipe and can be easily made from some extra stuff you’ve got in the fridge or freezer!
- The Sauce:
- 2 tbsp organic or non-GMO brown sugar (or local wildflower honey)
- 1 tbsp GF red Thai curry paste
- 1 tbsp GF non-GMO liquid aminos
- 2 tbsp rice vinegar
- 6 oz GF white rice Pad Thai noodles
- 1 large natural bone-in antibiotic-free chicken breast, cut into 1-inch cubes
- 2 cloves organic garlic, minced
- 1 tbsp GF non-GMO liquid aminos (or 2 tbsp GF soy sauce)
- 2 cups organic green or red cabbage, thinly sliced
- 1 large organic carrot, thinly sliced
- 1 organic shallot, thinly sliced
- 1 organic Roma tomato, cored and chopped
- 2 organic green onions, roughly chopped (plus more for garnish)
- 3 tbsp organic GF cashews, toasted
- 2 tbsp EVOO
- Mix together the ingredients to make the sauce and set aside.
- Wash, rinse and dry the tomato. Prep the other vegetables. Set aside in a large bowl.
- In a small bowl, toss the chicken pieces with the liquid aminos and garlic. Set aside to marinate for about 10 minutes. Heat 1 tablespoon of the olive oil in a large ceramic non-stick cast iron skillet or in a Dutch oven over medium heat. Add the chicken and cook for about 5 minutes, stirring often. Remove the chicken and set aside in a clean bowl.
- Add 1 tbsp olive oil to the pan then add the cabbage, carrot, shallot, tomato and green onions. Cook for 3 minutes, stirring often. Add the cooked chicken and sauce to the vegetables, and cook for a few more minutes.
- Meanwhile, cook the rice noodles according to the directions. Drain and add to a large bowl. Pour in the chicken vegetable mixture and toss to coat the pasta evenly. Serve in a bowl and garnish with toasted cashews and green onions.
I use Annie Chun’s Pad Thai or Thai Kitchen GF stir fry rice noodles, Bragg's liquid aminos and Thai Kitchen GF red curry paste. Make sure the cashews are not processed at a facility with WHEAT listed as an allergen (if you are super sensitive like I am). I also cut the chicken breast meat off a bone-in chicken breast for this dish and save the bones in the freezer to make a chicken stock.