gluten free by nature — casein, soy and entirely almost sugar free…

This past weekend, I made these noodles. Our Memorial Day weekend was very nice but it was rainy and the weather was rather cool – the entire weekend. It’s supposed to warm up quite nicely this week so this was  probably the last time we’ll have a dish with ginger in it until the weather turns cooler in October. Ginger is a warming food: if you ever are chilly eat a piece of ginger and it will help to heat you up from the inside out. It is not recommended to consume ginger in the hotter months – for our bodies are plenty warm enough during that time…and require cooling foods instead.

Initially, I was a bit weary to make this dish as the original recipe called for soy sauce. And, to be honest, I was skeptical about whether the sauce would even be tasty without it. Boy, was I wrong. My husband loved it – he had seconds. My children also ate a plateful.  I changed up the recipe quite a bit – making it less of a salad and more of a noodle dish.  Hope you enjoy it…

2 packages Bi-Fun rice noodles
4 tblsp coconut oil or grapeseed oil
2 boneless, skinless chicken breasts cut into 1/4 inch pieces
2 inch piece of ginger, finely grated
3 small to medium sized carrots, shredded with a box grater
2 cups organic green cabbage, shredded
bunch scallions (green onions) chopped
touch of kosher salt & pepper

sauce:
combine in a bowl and pour over noodle mixture just prior to serving.
4 tblsp orange juice
4  tblsp apple cider vinegar
1 1/2 tblsp honey or agave

1. Tear the dry noodles in half and then prepare them according to the directions and set aside.
2. In a large saucepan, place 2 tablespoons oil and saute the chicken pieces for 5-7 minutes until pink is gone. Transfer to a plate for a few minutes.   Drain out any water or chicken fat and wipe out skillet with a paper towel.
3. Place the remaining oil in the saucepan. Add the ginger, cabbage, carrots and salt and pepper. Saute for about 4-5 minutes just until cabbage is wilted…. take off heat.
4. In a serving bowl, place noodles, cabbage mixture and chicken. Pour the sauce over the top and stir to combine.
5. Serves 6.

Tags: bifun, dairy free casein noodles, gluten free chinese noodles, soy free chinese noodles

This entry was posted on Monday, May 25th, 2009 at 8pm and is filed under lunch, main course, sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.