Stir Fried Rice Noodles with Broccoli (gluten free)

I loathe fad food diets. The Adkins diet back in the 80's started the trend. I have seen the Zero-fat diet, Low (to zero) carbohydrate (CARBs) diet, The Japanese diet, the Mediterranean diet, the Paleo Diet, the Sonomoa diet, the French diet.....Oh My Goodness, where will it end???

The newest one, that I quite particularly despise is the gluten-free diet. I know a couple of Celiacs, and I feel all these thousands of people suddenly "discovering" late in life that they are gluten sensitive/allergic cheapens and degrades the people in the world who truly suffer with the affliction of Celiac Syndrome.

All that being said, Asian cuisine is naturally low in gluten. this is a recipe that I have had in my arsenal for a long time, and I only just realized this week that it is 'gluten free'. I am not sharing this recipe for all the FREAKS that seem to have every new allergy and bad reaction because they read about some celebrity giving up bread and having their life changed. I an sharing this recipe because it is delicious, and my Celiac friends and family members can have a pasta dish that is amazing! 

Don’t let the ingredients list scare you. You can get most or all of the items below at your local grocery store these days, but if you cannot find them, then simply make a trip to Rivers Ave. You will find-right off the I-526 connector-a great Asian Grocery called H&L Supermarket. It’s worth checking out!

Stir Fried Rice Noodles with Broccoli

3 Tbs. wheat free tamari

3 Tbs. rice wine vinegar

2 Tbs. freshly ground ginger

1 Tbs. finely minced chives

2 Tbs. chili garlic sauce

2 Tbs. brown sugar

1 Tsp. sesame seeds

1 Tbs. Fresh minced garlic ( about 3 cloves)

12 oz. broccoli florets

16 oz. bag of wide rice noodles

1-2 Tbs. sesame oil

Combine the first 7 ingredients together in a glass measuring cup, or a jar. Whisk to make a smooth thick sauce.

Place a large pot of water on the stove and bring it to a boil. In the meantime, place a 12-14 inch skillet over very high heat. Once the skillet is hot, spray it with a little nonstick food spray. Add the broccoli and allow it to brown on one side. 

Toss, and add ¼ cup of water, and allow this to completely evaporate while continuing to toss the broccoli. Be careful not to overcook it, as broccoli loses nutrients during the cooking process. The longer you cook it, the more goodness escapes!

Once the water begins to boil; add the rice noodles and turn the heat down to low. Soak the noodles according the package directions (about 7-9 minutes).

When the broccoli is done cooking remove it from the skillet, and add the sesame oil. Turn the heat off and add the minced garlic, gently brown it by tossing it vigorously to keep it from burning.

Add the reserved sauce. 

When the noodles are done drain them thoroughly, turn the sauce mixture up to medium-high heat and allow it to begin to simmer. Add the noodles and broccoli and toss together.  

 Serve immediately.  

Yields 4-6 portions.