When it’s cold outside, we want to eat things that comfort us. For me, my favourite thing to eat as a child was Lucky Me Pancit Canton. It’s basically a Filipino-style Chow Mein. Unfortunately, this package is full of gluten and tons of other additives. It makes me so sad to read all the labels of packaged foods I once loved as a child and now see that they’ve all been so bad for me. Perhaps eating all of this has led me to become sensitive to gluten now.
Knowing how to cook things myself has helped me cope with not being able to eat all the things I used to love that had gluten in them. This may not be the healthiest thing but it’s better than packaged foods or noodles ordered at a restaurant. It always taste better when made at home with love! Plus, when you make it yourself, you know exactly what’s in the food you’re eating!
I cooked this recipe for my friends one night and they all looked so happy that I had to take a photo to remember this moment. I called this night “Asian Invasian.” Clever right? hehehe
Well, enough of my jibber jabber, let’s get on with the recipe shall we?!
Oh wait… did I mention this was gluten-free? Well, it sure is!!! Also vegetarian friendly if you remove the chicken! Ok, here’s the recipe for you! Cook it for friends and enjoy the company of those you love! 💖
- 500g gluten-free noodles
- 4 Tbsp avocado oil, divided
- 2 chicken breast, diced
- 1 small red onion, julienned
- 2 cloves garlic, minced
- 1 red bell pepper, julienned
- 1 yellow or orange bell pepper, julienned
- 2 medium carrots, julienned
- ¼ cup tamari
- 1 lime, juiced (approx. ¼ cup)
- 2 Tbsp sesame oil
- ½ tsp chili flakes
- ½ tsp Chinese 5-spice
- 1 tsp garlic powder
- 1 bunch green onions, sliced
- In a medium pot, boil enough water to cook the noodles. Cook as per cooking instruction on the box. Drain the noodles once ready and set aside.
- While the noodles are cooking, heat a large frying pan or wok on high. Add 2 tablespoon of avocado oil. Once the pan is hot, turn the heat down to medium and add the diced chicken. Season with salt and pepper.
- Once the chicken is cooked, place in a bowl and set aside.
- In the same pan, add the rest of the avocado oil and heat on medium-high. Saute the red onion until translucent and caramelized (a little browning).
- Once the onions are slightly brown, add the garlic and continue sauteing for another minute. Add the bell peppers and carrots. Saute until soft but not mushy.
- Add the tamari, lime juice, sesame oil, chili flakes, Chinese 5-spice and garlic powder.
- Add the chicken and the noodles back in. Stir until everything is well incorporated. Season to taste with sea salt and pepper as needed.
- Plate, garnish with green onions and enjoy!
- Once the noodles are drained, drizzle some avocado oil over the noodles so they don't stick together. Stir gently though as gluten-free noodles don't have the gluten to hold them together; therefore, they fall apart faster.
For the noodles photographed below, I used Explore Asia Organic Adzuki Bean Spaghetti. It held up pretty good! They cook quite fast as well, taking 5-6 minutes. It’s best to keep an eye on them!
I encourage you to try different gluten-free noodles and see what you like. It’s best to keep a variety in your diet and not to eat the same things over and over again! I am not sponsored by any company so I really just share these products because I honestly love them and personally use them!
HAPPY EATING!! 🙂
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