Easy Rice Noodle Stir Fry

Ingredients for Rice Noodle Stir Fry

Don't be put off by the long list of ingredients. These are common ingredients in many dishes and once they all have a spot in your kitchen you'll be whipping up stir-fry dishes like this bok choy stir fry, Pad Thai or a veggie stir fry.

• wide rice noodles - These should be a staple in every gluten free pantry.

• gluten free chicken stock and soy sauce - These are both staples for gluten free cooks and are no longer hard to find. The brands will change over time so just keep reading the labels.

• gluten free oyster sauce - Panda brand in the green bottle.

• cornstarch - The best thickener for Asian sauces.

• ginger and garlic - Ginger and garlic are essential for Asian cooking. Keep ginger root in the freezer and grate it from frozen right into your dish.

• cooking oil - Peanut oil is favoured for it's high heat point, ideal for stir-fry dishes. For my everyday style of cooking I can't keep stock oils in my kitchen and use them up before they go rancid. Over the years I used vegetable oil but now we hear that seed oils aren't healthy. I now use olive oil for everything except deep-frying.

• sesame oil - This is used like a seasoning in many Asian recipes.

• Thai bird chiles or serrano chiles - Any chile will do. Remember the smaller the hotter. Chiles can also be kept in the freezer and cut or grated as needed.

• red and green bell peppers - Colourful peppers go great in a stir fry and I always have at least one in my fridge.

• sambal oelek - Most varieties of hot sauce are gluten free and add the kick you want in a stir fry dish. Read the label and you'll start to notice the slight differences. Everyone has a hot sauce they love.

• salted peanuts and green onions - These are both commonly sprinkled on Asian dishes just before serving. They balance out the flavours perfectly so don't skip them.

See recipe card for exact amounts.

Instructions for Using Rice Noodles

Rice noodles are inexpensive and easy to use. Simply pour boiling water over them to cover, let sit five minutes, drain and use. That’s it!

Get The Tools: Wok Cooking

Everyone needs a wok! If you don't have one these are my top reasons why you should buy one today.

• A basic flat-bottom wok is inexpensive and can be used for stir fries, curries, non-Asian recipes and even as a deep-fryer.
• The high sides of a wok increase the cooking surface which is perfect for a stir fry.
• The bowl shape makes it easy to stir food without flipping it onto the floor.
• For deep frying the large surface area at the top makes it easy to flip Chinese Chicken Balls or Cinnamon churros when they're bobbing in oil. The smaller base means you use less oil than you would in a pot with straight sides.

Buy a wok and find a place to store it. Mine is in the cupboard above the fridge where it's easy to grab and easy to put away.