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Sunday, June 3, 2012


I was ecstatic to find gluten-free Teriyaki sauce in my local organic store for only $4 on Friday and rushed home to cook with it. I had gone without my favourite Asian sauces including Kepis Manis, Black Bean, Hosin sauce & Teriyaki sauce for so long as I searched for alternatives. I purchased the Ozorganics brand, however my mother told me today that you can purchase gluten-free sauces in Coles for slightly cheaper. Being sick with the flu all week, I needed a boost of green vegetables, hence the wombok (Chinese cabbage) and beans in the stir-fry. A good friend told me that ginger is meant to be excellent for curing colds so I threw some of that in the wok for good measure. All in all a delicious somewhat Japanese stir-fry!

  • 400g chicken breast fillets, cut into even 4cm pieces
  • 1/4 cup gluten-free teriyaki sauce (I used Ozorganic sauce)
  • 2 garlic cloves, finely chopped
  • 3cm fresh ginger, grated
  • 1/4 wombok (Chinese cabbage), shredded
  • 150g green beans, washed & trimmed
  • 1 tablespoon tamari sauce (gluten-free)
  • 1 teaspoon sesame oil 
  • 400g flat rice stick noodles (the majority of these noodles are gluten-free but just double-check to be sure if you are intolerance)


1. Place chicken pieces, sesame oil, garlic, ginger and teriyaki sauce in a medium bowl. Toss well to combine and place in the fridge to marinade for 30 minutes. 

2. Meanwhile, wash and chop up all vegetables. Bring a large saucepan of water to the boil and place noodles in the water. Cook, stirring every now and then for 5 minutes or until noodles are tender but not soggy. Remove from heat and drain well, pouring cold water over the noodles twice. Place in a large serving bowl. 

3. When chicken has been marinaded, heat a wok over medium-low heat. Add chicken mixture and cook, stirring frequently, for around 5-6 minutes or until chicken is coloured and no pink flesh remains. Add wombok and beans to the wok and cook for 3 minutes, or until beans are tender, stirring. When vegetables are tender and coated with the teriyaki sauce, remove from heat and place onto of the noodles. 

4. Add tamari sauce and toss the chicken vegetable mixture with the noodles to coat the noodles with sauce. Serve warm. 

Serves /
Total Preparation time / 10 minutes (plus 30 minutes to marinade)
Total Cooking time / 22 minutes 

x E

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