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Ginger Rice Noodles with Soy Brown Butter Sauce

Here is a quick, easy, gluten-free dish that is also amazing.  The ginger, edamame, scallions and cabbage added to the texture, color and flavor.  Other proteins can be substitutes for the ground chicken (ground beef or pork, tofu or shredded chicken).  The fact that it is gluten-free is great - it fits in with Foodie Mama's current eating habits.

This recipe is for two and takes 30 minutes, tops, to prepare.

Ginger Rice Noodles with Soy Brown Butter Sauce (serves 2)


2 Scallions, sliced, keeping whites and greens separate
2 t Fresh Ginger, minced
2 Cloves Garlic, minced
12 oz Ground Chicken
6 - 8 oz Rice Noodles (your preference)
1/2 stick Butter
1 oz Gluten-free Soy Sauce
1/4 C Edamame
1/4 C Red Cabbage, shredded
1 t Sesame Seeds


  1. In a medium pan over medium heat, heat a drizzle of evoo until glistening.
  2. Add ginger, garlic and scallion whites.  Saute approx 1 minute.
  3. Add chicken to pan.  Season with 1/2 t salt and pepper.  Cook, breaking up chicken, until meat is browned, about 5 minutes.  Transfer to a plate and set aside.  Clean pan.
  4. Heat pot of water to boiling.  Add rice noodles and immediately remove from heat.  Leave in hot water for 9 minutes to cook.  
  5. While noodles are cooking, put butter in pan used for chicken and heat, over medium,  until browned, about 6 minutes.  Remove from heat.  Add soy sauce (careful, it may splatter), edamame, scallion greens, cabbage, and chicken mixture.  Stir to combine.
  6. Remove noodles from water, drain and quickly rinse with cold water.  Stir to prevent sticking. 
  7. Add soy sauce and chicken mixture to noodles and stir gently to combine.  
  8. Divide between 2 plates and garnish with sesame seeds.

Gluten Free Ginger Rice Noodles