One Pot Curried Rice Noodles with Chicken

Keep it simple tonight with this one pot wonder. This gluten free Asian inspired dish is affordable innovative and delicious. Quick and easy to prepare makes this curried rice noodles with chicken dish a big hit on busy nights. No need for take-out food after you taste this delicious gluten free noodle dish.


12 oz. rice vermicelli noodles (about ¾ of a package)
2 Tbsp. coconut oil divided
2 eggs, whisked
6 skinless, boneless chicken thighs, sliced into ½ inch strips
1 red bell pepper, thinly sliced
1 bunch green onions (spring) white and green part, cut into 1-inch long pieces
1 cup sliced mushrooms
3 garlic cloves, chopped
2 Tbsp. GF curry powder
1 Tbsp. minced ginger
GF cayenne pepper to taste (optional)
¼ cup GF tamari sauce


Cook noodles as per package instructions. Set aside
Heat 1 tablespoon of coconut oil over medium heat in a large wok or a non-stick frying pan. Add eggs and scramble until cooked. About a minute. Remove eggs from the wok, cut into ½-inch thick strips and set aside
Add remainder of coconut oil to the wok and turn the heat to high. Add chicken and stir-fry until no longer pink. About 5 minutes. Remove from the wok and set aside
Add bell pepper, onions, mushrooms, garlic, curry powder and ginger. Stir-fry over medium heat for 1 minute. Add tamari sauce and chicken and cook for 5 more minutes, stirring occasionally
Add cooked eggs and noodles and mix until all the ingredients are well combined. Serve hot

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