Gluten Free Street Noodles Recipe
I love Asian food but unfortunately, it’s not often safe for people with celiac disease or gluten sensitivity to eat at Asian restaurants. Most soy sauces contain gluten and MSG sometimes contains gluten, too. So, to be on the safe side, I typically make my own versions of my favorite Asian dishes at home in my own kitchen. This Gluten Free Street Noodles recipe is a prime example!
“Street food” is often some of the tastiest, most authentic food and it really gives you a sense of the culture and community of a place when you’re traveling. Sometimes it’s quick and simple and other times it’s like watching a show as they prepare delicious dishes on the street with very little equipment. It sort of takes you back to what cooking once was for everyone in a particular area – before big commercial kitchens and fancy dinner plates.
This recipe is a play on street noodles and is a combo of a few Asian cuisines. It’s made with Explore Cuisine’s black bean spaghetti to give it a boost of protein and a unique color. This dish is super simple to make and the cooking process goes pretty fast, so do make sure you have everything ready and within reach before you start stir frying.
- Kosher or fine sea salt
- 1 (8-ounce) package Explore Cuisine Black Bean Spaghetti
- 3 tablespoons vegetable oil divided
- 1 teaspoon sesame oil
- 1 bunch green onions thinly sliced
- 4 tablespoons fish sauce
- 2 tablespoons yellow curry powder
- 2 teaspoons gluten free soy sauce or tamari
- 2 teaspoons mirin wine or dry sherry
- 1 teaspoon sugar
- 4 cloves garlic minced
- 1 pound raw shrimp cleaned and deveined
- ½ small head cabbage finely shredded
- 2 cups shredded carrots
- 2 tomatoes cut into chunks
- Freshly ground black pepper
Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. Drain, rinse with hot water, and drain again. Pour pasta into a bowl with 1 tablespoon vegetable oil, the sesame oil, and green onions. Toss to coat.
Combine the fish sauce, curry powder, soy sauce, wine, sugar, and garlic in a small bowl and whisk to combine.
Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until the oil starts to shimmer. Add the shrimp and cook, stirring for 30 seconds. Add the cabbage, carrots, and tomatoes and cook, stirring just until the shrimp start to turn opaque and the tomatoes start to wilt, about 2 minutes. Add the sauce and the spaghetti and cook, stirring, for another minute or two or until the shrimp is cooked and everything is heated through. Add salt and pepper, to taste, if desired. Serve immediately.
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