For kids who can’t have gluten in their diet, not being able to have things like pasta can be a bit of a bummer. But there’s no need to be completely deprived of all the fun when they can enjoy easy-to-prepare, gluten-free dishes like these Stir-Fried Chinese Brown Rice Noodles. Long strands of noodles mixed with a slightly sweet sauce and assorted asian veggies make the perfect dish for a family dinner or even school lunch the next day!
Stir-Fried Shrimp with Rice Noodles
- 1/2 Package Brown Rice Noodle (about 7 oz)
- 2 Tbsp Low Sodium Soy Sauce or Braggs Amino Acids
- 1 Tbsp honey
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1 Tbsp vegetable or canola oil
- 1 Garlic clove, minced
- 1 Tsp ginger, minced
- 1 Cup fresh snow peas, chopped
- 1 Lb large raw shrimp, peeled and deveined
- 1 Cup carrots, grated
- 1 14-15 ounce can baby corn, cut into 1-inch pieces
- 1 Tbsp toasted sesame seeds, optional
- Take 1/2 package of rice noodles, break in half, and cook according to package directions.
- In a small bowl stir together the soy sauce, honey, cornstarch, cold water and set aside.
- Heat a wok or a large sauté pan over medium/high heat with oil and add the garlic, ginger, snow peas and shrimp, and sauté for 2 minutes stirring continuously.
- Add the carrots and baby corn and cook for another minute stirring continuously or until the shrimp are cooked through and pink.
- Create a well in the center of the wok or pan and pour in the soy sauce mixture and heat for 20 seconds or until sauce starts to thicken.
- Add the drained rice noodles to the pan, stir-fry for another minute or until noodles, shrimp and vegetables are coated with the sauce and heated through.
This was amazing! Super simple and so satisfying, even for my 11 mo. old baby. I couldn’t count the number of yum-yums I heard from her as she watched me prepare this dish and then got to eat it herself. So precious!
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Delish! I didn’t have some of the ingredients so I took some “creative liberty”! I used whole grain spaghetti noodles, as I usually have those in the pantry. We use them for all noodle dishes, no matter whether it is an Asian inspired dish, or Italian. They taste great in everything. Also, I used bok choy instead of snap peas, and frozen corn kernals instead of canned baby corns. I also added chopped onions and tofu cubes to the overall mix, as both are a favorite in our house. My 3 year old slurped this up, and my 11 month old ate 2 helpings as well. A big hit!
What would you recommend as a substitute to corn starch for those who can eat corn?
to clarify a gluten-free basic: all soy sauce contains wheat except for wheat-free tamari. Make sure the label says wheat-free — although traditional tamari is gluten-free, some brands now add wheat! San-J is widely available (they even make a low-sodium version), including on Amazon.
Tamari is the gluten free soy sauce substitute. Tastes great.
you can put in green peas 🙂
Interesting recipe and very simple to make. Wondering if you have any other veggie option instead of snow peas? My boy is a tough sell for those. He typically doesn’t like veggies that aren’t cooked tender, but I’ve been working on him slowly and think he may go for something like this recipe (without the snow peas of course!).
For families that are new to being gluten free, most soy sauces have wheat in the ingredients.
You can find them at any asian market or your grocery in the noodle section.
where did you find the brown rice noodles?
That looks really yummy. It made me think back to when my Mom would make stir fry and we had to pick out all the baby corn for my little bro cause that’s all he would eat…now, he won’t even eat them. 🙂 Funny how our eating habits change as we grow.