Name: Gluten free peanut butter noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g tofu (or diced chicken breast); 100g dry gluten free rice noodles; 300g frozen stir fry vegetables; 250ml gluten free chicken or vegetable stock (hot); 200ml coconut milk; 65g peanut butter; 2 tbsp soy sauce; 1 tsp sriracha chilli sauce; 1 garlic clove (peeled and crushed); 1 tbsp cornflour; 1 tbsp coconut oil

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Sometimes it’s the recipes I make every single week which I always forget to put on this blog – and my gluten free peanut butter noodles are no exception.

Made with a super quick and easy peanut butter sauce, this is a gluten free dinner which is ready in just 15 minutes.

Made with your choice of tofu or chicken, these gluten free peanut butter noodles are easily adaptable and they taste absolutely amazing, if I do say so myself!

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An easy 15-minute meal idea

Chinese-style food is often the thing people miss the most when they turn to a gluten free diet.

Normal soy sauce is off the menu (it contains wheat flour) and egg noodles are probably the thing I miss the most.

While rice noodles aren’t quite the same, they are largely gluten free – always check the packet – and in this recipe they’re just delicious!

I use a gluten free soy sauce and gluten free chicken stock in this recipe, together with coconut milk, garlic and sriracha, to make an easy but tasty peanut butter sauce.

Chuck in some tofu (or chicken) and a good lot of veggies and you’ve got a healthy and delicious meal with these gluten free peanut butter noodles!

gluten free peanut butter noodles recipe

Making my peanut butter noodles

The recipe for my gluten free peanut butter noodles is super simple. A lot of it you may already have! The basic ingredients are:

250g tofu (or diced chicken breast)
100g dry gluten free rice noodles
300g frozen stir fry vegetables
250ml gluten free chicken or vegetable stock (hot)
200ml coconut milk
65g peanut butter
2 tbsp soy sauce
1 tsp sriracha chilli sauce
1 garlic clove (peeled and crushed)
1 tbsp cornflour
1 tbsp coconut oil

Don’t worry if you don’t have all of these ingredients to hand, as they can easily be modified to make the noodles suitable to your taste and/or storecupboards!

You can use any nut butter instead of peanut butter – I find cashew butter works really well, but almond butter can work also.

I recommend using tofu or chicken, but you could also try it with prawns or beef – or just skip that part entirely and have it solely with veg.

If you prefer you can use fresh stir fry veg instead of frozen. Not got a pack of stir fry veg? Try chopping up a mix of onion, carrots, cabbage, broccoli and peppers for a tasty treat.

I’d definitely recommend sticking to dry rice noodles with this recipe. If you use straight-to-wok ones, you’ll end up with more of a noodle soup – which is nice, but not quite the same.

Of course you can also use vegetable stock instead of chicken too. I always use the Knorr stock pots but I have a full list of gluten free stock cubes here to take your pick from.

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My gluten free peanut butter noodles recipe

Here it is, my delicious gluten free peanut butter noodles recipe! This makes enough for two hearty dinners, but you could double the amount if you’re wanting to feed the whole family.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me.

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Gluten free peanut butter noodles

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

These gluten free peanut butter noodles are quick and easy to make and a great gluten free dinner idea. Throw the whole thing together in less than 15 minutes for a hearty and healthy meal.

Ingredients

250g tofu (or diced chicken breast)
100g dry gluten free rice noodles
300g frozen stir fry vegetables
250ml gluten free chicken or vegetable stock (hot)
200ml coconut milk
65g peanut butter
2 tbsp soy sauce
1 tsp sriracha chilli sauce
1 garlic clove (peeled and crushed)
1 tbsp cornflour
1 tbsp coconut oil

Instructions

If using tofu, chop the block into approx 1-inch cubes. Add the cornflour to a plate, spread out and then add the tofu (or chicken) to the plate. Mix around until the tofu/chicken is completely coated in the cornflour.
In a separate bowl, mix the peanut butter, soy sauce, sriracha and coconut milk until it combines to make a thick sauce. Set to one side for now.
Heat the coconut oil in a large wok or high-sided pan over a high heat. Once hot, add the coated tofu/chicken to the pan. You want it to sizzle when it hits the oil! Stir fry for 3-4 minutes until golden on all sides.
Next add the frozen stir fry veg and stir fry for 2-3 minutes. Pour over the sauce, stir to mix, and then place the dry rice noodles on top of the mixture. Pour over the hot chicken stock and stir well, trying to 'push' the noodles under the rest of the mixture so they can soak in the sauce.
Bring the mixture to the boil, turn the heat down and then simmer for 5-10 minutes, stirring regularly to ensure the noodles are all coated in the mixture and turning soft. Serve as soon as the noodles are cooked through.

Notes

You can easily use fresh stir fry veg instead of frozen - just reduce the cooking time slightly.
This recipe works best with dry noodles - if you use straight-to-wok rice noodles they will not absorb much of the stock so you will end up with more of a noodle soup!
This recipe would also work well with prawns or beef in place of tofu/chicken - use whatever you fancy or have to hand!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 594Total Fat: 43gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 4mgSodium: 1737mgCarbohydrates: 37gFiber: 5gSugar: 11gProtein: 24g

Need some more gluten free dinner inspiration?

If you want to have a go at some of the other gluten free recipes on the blog, why not give some of these a try? They’re perfect for a quick and easy meal idea.

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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