Once you’ve gathered the easy-to-find ingredients for this takeout favourite, it takes less than 10 minutes to cook. As with all gluten-free recipes, make sure you read the label on every prepared ingredient to ensure it was processed in a gluten-free facility.
HANDS-ON TIME 35 minutes
TOTAL TIME 35 minutes
MAKES 4 to 6 servings
INGREDIENTS
half pkg (454 g pkg) dried rice sticks (about ¼ inch/5 mm wide)
⅓ cup ketchup
⅓ cup sodium-reduced chicken broth
¼ cup gluten-free fish sauce
3 tbsp lime juice
2 tsp granulated sugar
1 tsp Asian chili sauce (such as sriracha) or hot pepper sauce
¼ cup vegetable or peanut oil
2 eggs, lightly beaten
225 g frozen large shrimp (31 to 35 count), thawed, peeled and deveined
280 g boneless skinless chicken breasts, thinly sliced
4 shallots or 1 onion, thinly sliced
4 cloves garlic, minced
1 sweet red pepper, thinly sliced
2 tsp minced fresh ginger
170 g medium-firm tofu, drained and cubed
3 cups bean sprouts
3 green onions, sliced
¼ cup chopped unsalted roasted peanuts
½ cup fresh cilantro leaves lime wedges
DIRECTIONS
Prepare noodles according to package instructions; drain and set aside.
Meanwhile, whisk together ketchup, broth, fish sauce, lime juice, sugar and chili sauce; set aside.
In wok or large skillet, heat 1 tbsp of the oil over medium-high heat; cook eggs, stirring occasionally, until scrambled and set, about 30 seconds. Transfer to separate bowl.
Wipe out wok. Add 1 tbsp of the remaining oil and heat over high heat; stir-fry shrimp until pink, about 1 minute. Transfer to plate.
Add 1 tbsp of the remaining oil to wok; heat over high heat. Stir-fry chicken until browned and no longer pink inside, about 1 minute.
Add to shrimp.
Add remaining oil to wok; heat over high heat. Cook shallots, garlic, red pepper and ginger until softened, about 2 minutes.
Stir in ketchup mixture and noodles. Return shrimp mixture to pan; cook, stirring to coat, until noodles are tender, about 3 minutes.
Return scrambled eggs to pan along with tofu, bean sprouts and green onions; cook just until bean sprouts begin to wilt, about 1 minute.
Serve garnished with peanuts, cilantro and lime wedges.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about 453 cal, 28 g pro, 17 g total fat (3 g sat. fat), 47 g carb, 3 g fibre, 133 mg chol, 1,241 mg sodium, 555 mg potassium. % RDI: 11% calcium, 20% iron, 16% vit A, 73% vit C, 31% folate.
TIP FROM THE TEST KITCHEN
The terms for frozen shrimp sizes, such as jumbo or large, aren’t standardized, so focus on the number of shrimp in each bag (here, 31 to 35 count) to ensure they’re the right size.
