Rice Noodle Stir-Fry

Wide rice noodles stir-fried over high heat with egg, bean sprouts, and a sweet-soy sauce. Naturally gluten-free when using tamari instead of soy sauce. A quick weeknight option that catches "gluten free pasta", "quick stir fry", and "thai noodles" searches. Complements Zucchini Spaghetti with Pesto in the gluten-free noodle cluster.

Ingredients

• 200 g wide dried rice noodles, soaked in cold water 20 minutes
• 2 eggs, beaten
• 100 g bean sprouts
• 3 spring onions (scallions, green onions), sliced
• 2 cloves garlic, minced
• 2 tbsp gluten-free soy sauce (tamari)
• 1 tbsp oyster sauce (or gluten-free substitute)
• 1 tsp fish sauce
• 1 tsp sugar
• Vegetable oil for wok

Method

1. Combine soy sauce, oyster sauce, fish sauce, and sugar in a small bowl.
2. Heat wok until smoking. Add oil and stir-fry garlic 30 seconds.
3. Add drained noodles and sauce. Toss over high heat 2 minutes.
4. Push noodles aside and scramble eggs in the centre of the wok. Fold into noodles.
5. Add bean sprouts and spring onion (scallion). Toss 1 minute and serve.

Tags: thai, gluten-free, quick, 25min, rice noodles, stir fry, pad see ew, pad kee mao alternative, spring onion, scallion, green onion