Sesame-Ginger Noodles with Chicken and Vegetables

Name: Sesame-Ginger Noodles with Chicken and Vegetables
Yield: Makes 4 Servings
Ingredients: Shiitake mushrooms, 3–4 oz (90–120 g) stemmed and sliced; Gluten-free chicken broth, ¼ cup (2 fl oz/60 ml); Red pepper flakes, ⅛ teaspoon; Napa cabbage, 3 cups (9 oz/180 g) thinly sliced (about ¼ head); Vegetable oil, 2 tablespoons; Shallot, 1, thinly sliced; Kosher salt and freshly ground black pepper; Pad Thai (wide rice) noodles, 8 oz (250 g); Rice vinegar, 1 tablespoon plus 1 teaspoon; Gluten-free tamari, 1 tablespoon plus 2 teaspoons; Asian sesame oil, 3 teaspoons; Skinless, boneless chicken breast halves, ½ lb (250 g), cut crosswise into slices ¼–⅓ inch (6–9 mm) thick; Fresh ginger, 2 tablespoons minced; Fresh cilantro, ¼ cup (⅓ oz/10 g) coarsely chopped; Green onions, 5, thinly sliced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Wide pad Thai noodles are made from rice and are naturally free of gluten. They offer the perfect texture for a rich, fragrant sauce and a topping of tender chicken breast, crunchy cabbage, and savory shiitakes.

Ingredients

Skinless, boneless chicken breast halves, ½ lb (250 g), cut crosswise into slices ¼–⅓ inch (6–9 mm) thick
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Dinner
Gluten-free
Spicy

Method

In a bowl, mix the chicken, 1 tablespoon of the ginger, 2 teaspoons of the tamari, 1 teaspoon