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This is a delicious one-pan dinner that always goes over well in my house. The kids love that it’s a fun noodle dish, and I love the fact that it’s gluten-free.
8 ounces (225 grams) Gefen Rice Noodles, prepared according to package instructions
1 pound (450 grams) boneless, skinless chicken cutlets, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons oil, such as Manischewitz Grapeseed Oil, divided
1 red bell pepper, thinly sliced
2 carrots, julienned or shredded
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 eggs (optional)
1 cup bean sprouts (optional)
1 chili pepper, thinly sliced
1/2 cup scallions, chopped
1/2 cup unsalted peanuts, crushed
lime wedges, for serving
1/4 cup Heaven & Earth Coconut Aminos
1 tablespoon toasted sesame oil
1 tablespoon tamarind paste
1 tablespoon Gefen Honey
1 teaspoon salt
1/2 teaspoon coriander
1/4 cup water
In a small bowl, combine the sauce ingredients. Mix well and set aside.
Season the chicken with salt, pepper, and garlic powder. Heat one tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned, about four to six minutes per side. Remove from skillet and set aside.
Add another tablespoon of oil to the same skillet. Sauté the red bell pepper and carrots for eight to 10 minutes or until just tender. Add the garlic and cook for another minute.
If using eggs, push the veggies to the side. Crack the eggs into the skillet and scramble until just set.
Add the cooked chicken and drained noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss to coat.
Stir in the bean sprouts, chili pepper, and scallions. Cook for another one to two minutes, until heated through. Serve hot, garnished with crushed peanuts and lime wedges.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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