Sweet & Spicy Gluten Free Soba Noodles & Chicken

Ingredients:

• 1/2 package King Soba Organic Gluten Free Buckwheat or Buckwheat Sweet Potato Noodles*
• 1 lb. boneless skinless chicken breasts, cubed or thin, short strips
• 1/4 cup brown rice flour
• 1 cup oil for frying
• 3/4 small to medium yellow onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow and/or green bell pepper, thinly sliced
• 1 Tablespoon gluten free hoisin sauce (or Asian Barbecue Sauce Recipe or dark brown sugar)
• 3 Tablespoons gluten free soy sauce (or GF coconut aminos, Braggs soy aminos or tamari sauce)
• 1 1/2 teaspoon rice vinegar (or white distilled)
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground ginger
• Sliced green onions, for garnish (optional)
• Red onion, thinly sliced for garnish (optional)
• Sesame seeds, for garnish (optional)

Instructions:

1. Bring a 2 to 3-quart saucepan full of water to a boil. Add noodles and cook for about 6 minutes or al dente (a bit chewy).
2. In a ziplock baggie, add flour and chicken cubes and shake to coat.
3. Preheat over medium heat, enough oil in a 12-inch skillet to fill it about 1/2-inch. Add chicken and fry until light golden brown on both sides.
4. Transfer cooked chicken to a paper towel-lined plate to drain.
5. Add a bit more oil to the same skillet, add onion and peppers and saute until tender or to your liking.
6. Drain noodles once cooked, and rinse under cold running water.
7. Add noodles and cooked chicken to skillet.
8. Combine soy sauce, vinegar, black pepper, and ginger and pour over chicken/noodle mixture. Toss to distribute the sauce; and allow to cook for about 1 minute.
9. Immediately remove from heat and transfer to a large serving bowl. Serve immediately with your favorite salad.

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