July 23, 2021

Drunken Noodles

Ingredients:

  • 8 ounces wide gluten-free noodles, I used Charlie's Table Fettuccine
  • 1/3 cup gluten-free soy sauce
  • 3 tablespoons oyster sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha hot sauce
  • 3 cloves garlic, minced
  • 4 green onions, chopped
  • 1 medium zucchini, cut into ribbons
  • 1 red bell pepper, thinly sliced

YIELD: 2 servings

DIRECTIONS:

Cook the pasta according to package directions. Drain and set aside.

Combine the soy sauce, oyster sauce, brown sugar, sesame oil, hot sauce and 1/3 cup water in a bowl, set aside.

Heat oil in a large skillet over medium high heat. Add the garlic, red peppers, and whites of the green onions. Cookr 2-3 minutes, until the onions are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook about 5 minutes.

Stir in the pasts, toss to combine, cooking another 2-3 minutes. Serve the warm, topped with green onion tops. Enjoy!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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