This loaded rice noodle stir fry with crispy garlic is such a dreamy dinner! Made with gluten free rice noodles, a ton of veggies, chicken (or tofu!), an easy stir fry sauce, and a crispy garlic scallion chili oil that is optional but so delicious. The perfect thing to make when you’re craving take out but looking for something a little bit healthier. Gluten free, dairy free, with a vegan / vegetarian option.
For stir fry
- 8 ounces rice noodles – these are the rice noodles I use in this recipe
- 1 pound chicken breast, cut crosswise (against the grain) into thin slices (optional, can substitute with a plant based protein or omit / replace with some extra veggies for a vegan & vegetarian option)
- ¼ cup coconut aminos
- ¼ cup chicken or veggie broth
- 1 tablespoon rice vinegar
- 1 tablespoon hot sauce, or to taste (optional)
- 2 teaspoons arrowroot starch (or cornstarch)
- 2 tablespoons avocado oil
- 1 cup carrots, julienned
- 1 red bell pepper, cut into thin strips
- 1 cup shitake mushrooms, thinly sliced
- 3 cloves garlic, chopped
- 1 cup snow peas, or sugar snap peas
- Sesame seeds and thinly sliced green onion to garnish
For crispy garlic scallion chili oil (optional)
- 2 tablespoons sesame oil
- 5 cloves of garlic, chopped
- 1 bunch of green onions, white and light green parts thinly sliced, the rest reserved
- 1 tablespoon sesame seeds
- Pinch of chili flakes, optional
- Generous pinch of salt
- In a small bowl combine the coconut aminos, chicken or veggie broth, rice vinegar, hot sauce, and arrowroot starch. Stir until well combined and set aside.
- Add cut chicken to a medium sized bowl and add 2 tablespoons of the stir fry sauce. Stir to coat and set aside.
- Cook rice noodles according to package instructions. Rinse well with cold water to release any extra starch and set aside.
- If making the crispy garlic scallion chili oil: In a large skillet or wok heat 2 tablespoons sesame oil over medium heat. When hot, add white and light green parts of green onion, about 2/3 of the chopped garlic, sesame seeds, and pinch of chili flakes. Cook, stirring occasionally, until garlic is crisp and green onion is frizzled. Scoop out of the pan into a small bowl, season with salt, and set aside for serving.
- In the same skillet, heat 2 tablespoons avocado oil over medium high heat. Add the marinated chicken pieces and stir fry until just barely cooked – you don’t want to overcook as it will continue to cook with the veggies.
- Add julienned carrots, red peppers, mushrooms, and 3 cloves chopped garlic to the skillet and continue to stir fry for another 2 minutes or so, until veggies are just starting to soften, and garlic is fragrant.
- Reduce heat to medium. Add cooked rice noodles, snow peas, and remaining stir fry sauce to the skillet. Toss and continue to stir fry for another 2-3 minutes, until hot, snow peas are bright green, and the sauce has thickened slightly and coats the noodles.
- If at any point the sauce becomes too thick, or the noodles start sticking, just add a tiny splash of broth of water to thin the sauce and release the noodles from the pan.
- Serve topped with the reserved garlic scallion sesame oil, more sesame seeds, and thinly sliced green onion.
If you’re not using meat, you can add a few extra veggies, or throw in some crispy tofu in step 7 when you add the rice noodles and peas.
The crispy garlic scallion oil is optional. If you’re short on time or just don’t have the desire to make the crispy garlic scallion sesame oil to top the stir fry, you can totally skip it!
Nutrition information is for the stir fry without the crispy garlic scallion oil.
- Category: dinner
- Method: stove top
- Cuisine: asian
Keywords: stir fry, asian, noodles, gluten free, dairy free