AuthorE. Gluten
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Yields1 Serving
 1 Package Rice SticksThese are thin rice noodles that can be found in the Asian section of most grocery stores. I use the Main brand.
 4 tbsp Soy Sauce
 2 tbsp Ginger, Finely Grated
 2 Garlic Cloves, Minced
 2 tbsp Oil
 3 tbsp Sugar
 Chinese Five SpiceI use The Spice Hunter brand.
 2 Chicken Breasts, Cubed
 1 lb Cooked Shrimp
 10 Cherry Tomatoes, Halved and Deseeded
 2 Green Onions, Diced
 1 cup Spinach, Chopped
 Sweet Chili SauceSee our Products Page for suggestions.
1

Boil rice sticks in hot water for 7 minutes. Drain them and set aside.

2

Mix 2 tablespoons soy sauce, ginger, garlic, 1 tablespoon oil, sugar, and 2 dashes of Chinese Five Spice in a large frying pan.
Heat through and add the cooked rice sticks noodles.
Mix well, so that the sauce covers all of the noodles.
Stir-fry for 2-3 minutes, then remove the noodles from the pan and set them aside.

3

In the same saucepan, over medium heat, combine the cubed chicken, 2 tablespoons of soy sauce, 1 tablespoon of oil, and 1 dash of Chinese Five Spice.
Cook, stirring frequently until the chicken cubes are no longer pink in the middle.

4

Mix the noodles in with the chicken and cook 4-5 minutes more or until the noodles are warmed through.
Add the shrimp, cherry tomatoes, green onions, and spinach.
Cook 2 or 3 minutes, just until the shrimp are warmed.

5

Serve hot with sweet chili sauce on the side.

Ingredients

 1 Package Rice SticksThese are thin rice noodles that can be found in the Asian section of most grocery stores. I use the Main brand.
 4 tbsp Soy Sauce
 2 tbsp Ginger, Finely Grated
 2 Garlic Cloves, Minced
 2 tbsp Oil
 3 tbsp Sugar
 Chinese Five SpiceI use The Spice Hunter brand.
 2 Chicken Breasts, Cubed
 1 lb Cooked Shrimp
 10 Cherry Tomatoes, Halved and Deseeded
 2 Green Onions, Diced
 1 cup Spinach, Chopped
 Sweet Chili SauceSee our Products Page for suggestions.

Directions

1

Boil rice sticks in hot water for 7 minutes. Drain them and set aside.

2

Mix 2 tablespoons soy sauce, ginger, garlic, 1 tablespoon oil, sugar, and 2 dashes of Chinese Five Spice in a large frying pan.
Heat through and add the cooked rice sticks noodles.
Mix well, so that the sauce covers all of the noodles.
Stir-fry for 2-3 minutes, then remove the noodles from the pan and set them aside.

3

In the same saucepan, over medium heat, combine the cubed chicken, 2 tablespoons of soy sauce, 1 tablespoon of oil, and 1 dash of Chinese Five Spice.
Cook, stirring frequently until the chicken cubes are no longer pink in the middle.

4

Mix the noodles in with the chicken and cook 4-5 minutes more or until the noodles are warmed through.
Add the shrimp, cherry tomatoes, green onions, and spinach.
Cook 2 or 3 minutes, just until the shrimp are warmed.

5

Serve hot with sweet chili sauce on the side.

Gluten Free Singapore Noodles