2 packages ramen noodles
2 lb chicken breast, cut into bite-sized pieces
½ lb snow peas, ends removed, and cut into ½ slices
1 cup sliced carrots or substitute 2 cups frozen mixed vegetables
1 can sliced water chestnuts
1 cup teriyaki marinade sauce
1 tsp. sesame chili oil, plus more for stir frying
1 tbsp. garlic chili paste
Mix the marinade sauce, chili oil, and garlic paste in a large bowl. Add the chicken and marinade about 20 minutes.
Break ramen noodles inside the package into chunks, then open the package. Set aside the flavor packet. Soak the noodles in a bowl of water while the chicken is marinating.
Heat a large skillet or wok on medium high heat. Use more chili oil as cooking oil. Pull chicken out of marinade and stir fry until cooked through. Add seasoning packets from ramen to remaining marinade, toss ramen and vegetables in marinade until coated. Add to skillet with chicken and stir fry to desired tenderness. Serves 4.
Laura
Cooking is a favorite family activity, fun when we are working together, exciting when we are sharing, and meaningful when we use a recipe from an aunt, a grandparent, or a friend. Welcome! Please join our family and enjoy good food. Breck and Gus
Gluten Free Substitutes
My son was diagnosed with a pretty severe gluten allergy in January. Since then, I've been trying to find ways that I can still give him his favorite treats without upsetting his digestive system. I've tried some commercial baking mixes as well as a variety of flours.
Baking mixes:
Baking mixes:
- Bisquick Gluten Free Baking Mix - this is great for pancakes, but not anything else.
- Betty Crocker Gluten Free Brownies - these are fine, but my family prefers scratch brownies (see below)
- Betty Crocker Gluten Free Chocolate Chip Cookies - these are actually a really good option. I can make the usual chocolate chip cookies with a flour substitute (see below), but that makes way too many cookies for one person to eat
Flours:
Many companies make flours from a variety of carbohydrates sources besides wheat. The issue with most of them is they require a complicated balancing act of proportions as well as weird ingredients. The other issue I've run into is most of the recipes that use these exotic flours are aimed at diary free or vegan options as well. Neither situation applies to my son.
The better options are the multipurpose flours that advertise as a one-to-one substitute for wheat flour. Usually any recipe I have can easily be adapted for a gluten free version using these. Sometimes I need to slightly adjust liquids to get the mixture to behave. Do not try this with anything that really needs to rise. Most of the time, but product comes out crumbly compared to what you would normally expect.
- Pillsbury Best Gluten Free Multipurpose Flour - This is the best flour substitute I've found. It has worked in any recipe I've tried.
- King Arthur Gluten Free Multipurpose Flour - I don't recommend this one; the results are just not as good as with the Pillsbury flour.
Recipes:
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