• Peggy BSN RN CWS

Spring time and a gluten free recipe from Peggy

Hello, Peggy here! I wanted to wish everyone a happy Spring with a new gluten free recipe. I'm gluten free and I like to cook! This recipe below is one of my favorite yummy dishes.

Hope you enjoy this one (if you opt to give it a try).

This recipe makes 4 servings -- About 500 calories per serving (but it’s a meal).

Pancit Bihon (a Filipino noodle dish), this can be made with your choice of chicken, pork, or shrimp - OR use more fresh veggies and adjust ingredients to make it vegetarian.

Sauce: Whisk all together and set aside.

2 cups low sodium chicken stock 1 Tablespoon oyster sauce

4 Tablespoons soy sauce (I use gluten free) ½ teaspoon sugar

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

1 Tablespoon peanut or grapeseed oil (or vegetable oil)

1 Pound boneless, skinless chicken (breast or thighs) cut into bite size pieces

2 cloves garlic (chopped fine)

1 small onion (chopped fine)

1 ½ cups mixed vegetables of your choice - chopped to bite size pieces

I use carrots, cabbage, broccoli, and scallions

8 ounce pack of rice noodles

Salt and pepper to taste

Lemon wedges (optional)

  1. Heat the oil In a large pan (or wok), add chicken, fry until cooked through. Transfer meat to a plate and set aside. In the same pan used for chicken, add the garlic and onion - cook for 3-4 minutes (until translucent). Return the chicken back to the pan; season with a little salt and pepper.

  2. Stir in the other veggies and cook for another 3-4 minutes or until a little tender.

  3. Whisk the sauce and add it to the pan and bring it to a boil.

  4. Add the dry rice noodles to the pan and allow them to heat in the sauce. Gently toss the noodles to make sure they are evenly coated. The noodles will infuse with lots of flavor. They should cook in 3-4 minutes as they absorb the fluid. If you want a little more moisture, you can add ¼ cup of chicken broth.

  5. Turn off the heat, transfer to a serving dish or bowl. Season to taste with salt and pepper, and serve with soy sauce and lemon wedges.

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