Gluten and Dairy Free Stir Fry with Rice Noodles

guruchief's picture

Jul. 27, 2012


Broccoli florets 1 Cup (16 tbs)
Mushroom 1 Cup (16 tbs) , sliced
Bean sprouts 1 Cup (16 tbs)
Red onion 1 Cup (16 tbs) , sliced
Rice noodles 2 Cup (32 tbs)
Grapeseed oil 2 Tablespoon
Sesame seed oil 1 Teaspoon
Red bell pepper 1 Cup (16 tbs) , sliced
Carrot 1 Cup (16 tbs) , julienned
Green onion 1 Cup (16 tbs) , sliced
Garlic 1 Tablespoon , sliced
Ginger 1 Tablespoon , sliced
Red chili flakes 1 Teaspoon
Turkey 1 Cup (16 tbs) , sliced
Fine cornmeal 1 Cup (16 tbs)
Vegetable oil 1 Cup (16 tbs)



1.Dredge the turkey strips in the cornmeal.

2.In a pre heated non-stick wok, pour vegetable oil and heat. Fry the turkey strips. Remove and drain. Set aside.

3.In a pot, drop the rice noodles. Pour enough boiling water to cover the surface. Cover and leave to stand for 10 minutes. Drain and rinse with cold water.

4.Degrease wok used to fry turkey, heat grapeseed oil and sesame oil and stir fry the ginger, garlic and chili for a minute.

5.Drop the other vegetables. Saute for 2- 3 minutes.

6.Turn off heat and cover and let it stand for some time.

7.Before serving, add in the bean sprouts and the green onions.

8.Mix in the drained and refreshed rice noodles.


9.Top with the fried turkey strips and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1207Calories from Fat 632

 % Daily Value*

Total Fat 71 g109.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 247 mg10.29%

Total Carbohydrates 119 g39.7%

Dietary Fiber 9 g36%

Sugars 8 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet