15 Minute Gluten Free Chicken Noodle Bowl

Quick and Easy Gluten Free Recipe

I found this recipe for Ginger Chicken Noodle Bowls in a copy of Coastal Living magazine recently and adapted it to be gluten free. I love how simple and fast it is. They suggest using pre-cut or pre-sliced vegetables to make keep your prep time short but I love to chop veggies! So I used my own and it only added a few minutes to the total prep time plus you can use whatever you have on hand.

This makes at least 4 servings. I had enough leftovers for lunch the next day, too.

Gluten Free Chicken Noodle Bowls

Ingredients

  • 8 ounces rice noodles
  • 6 cups chicken broth
  • 2 teaspoons peeled and grated fresh ginger
  • 12 ounces boneless, skinless chicken breasts, thinly sliced
  • 4 cups sliced vegetables, such as thinly sliced red bell pepper, broccoli florets, thinly sliced yellow squash, and snow peas
  • 1/4 cup chopped fresh mint, cilantro, or basil
  • 3 tablespoons Tamari or wheat-free soy sauce
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili-garlic paste

Preparation

  1. 1. Cook noodles according to package directions; drain.
  2. 2. Meanwhile, combine broth and ginger in a large pot, and bring to a boil over high heat. Add chicken, and cook 3 minutes or until cooked through. Add vegetables, and cook 2 minutes or just until crisp-tender.
  3. 3. Remove pot from heat, and stir in cooked rice noodles, herbs, and remaining ingredients.

Inspired by Jackie Mills, R.D., Coastal Living, JUNE 2012

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *