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CHICKEN OR TOFU STIR FRY NOODLES
INGREDIENTS 1 Tablespoon gluten-free oyster sauce 2 teaspoons gluten-free light soy sauce 2 teaspoons gluten-free dark soy sauce 3 tablespoon avocado oil 1 teaspoon pepper 1 teaspoon salt 8 ounce chicken breast (or tofu) 2 GloryLand Rice Noodle packages 1 bunch of broccolini 4 stalks of green onion, sliced ⅛ teaspoon sugar 3 cloves garlic 4 ounces bean sprouts DIRECTIONS 1.Prep chicken by cutting into cubes and preparing the wok. Season with salt, pepper and garlic. Add avocado oil to wok and set to medium. When the pan gets hot add the chicken. Remove chicken from pan when fully cooked, and no longer pink. 2.Boil hot water and add noodles into the bowl of hot water. Set aside for 4 minutes while noodles cook and thicken. Once noodles are cooked, strain to remove any liquid. 3.Add broccolini to hot wok with 1 tsp of oil. Cook for two minutes and add noodles with light soy sauce, dark soy sauce, oyster sauce and sugar. Mix and cook for another 3 minutes. Add cooked chicken, chopped green onions, bean sprouts. Mix it up, cook for 1 minute and serve.
CREAMY SUNDRIED TOMATO NOODLES
INGREDIENTS 4 oz sun-dried tomatoes in olive oil, drained 2 packages of Gloryland Chow Fun Noodles Salt 1/2 teaspoon paprika 4 garlic cloves minced 1 cup of water 1 tablespoon vegetable or chicken bouillon 1 cup of half and half or plant-based milk 1 small onion minced 1 tablespoon Italian seasoning 4 oz parmesan grated 2 stalks of fresh chopped basil black pepper to taste 1 teaspoon crushed red pepper DIRECTIONS 1.Sautee for one minute minced garlic, chopped onions, and sun-dried tomatoes in a large skillet with two tablespoons of olive oil from the sundried tomatoes. 2.Add salt, paprika, italian seasoning, crushed red pepper to mixture, cook for another two minutes. 3.Add half-and-half or plant milk with water and the vegetable or chicken bouillon. Bring to a simmer. Meanwhile prepare noodles to package instructions. 4.Add noodles to sauce mixture with basil and parmesan to serve. Enjoy!
INGREDIENTS 4 cloves of minced garlic 2 stalks of green onion 4 tablespoons of butter or vegan butter 2 teaspoons of soy sauce 2 tablespoons of brown sugar 1 tablespoon of oyster sauce DIRECTIONS 1.Mince garlic and slice green onions. Set green onions aside for garnish. 2.Prepare noodles according to package instruction. While noodles are cooking, add butter to a pan on medium heat. Add garlic and half of the green onions, sauté for 1-2 minutes. 3.Add soy sauce, brown sugar, oyster sauce to pan and mix until combined. Add cooked noodles to pan and coat the noodles. 4.Add green onions for garnish and serve.
INGREDIENTS 1/2 onion 1 carrot 2 cloves of minced garlic 1 tbsp of mirin 2 cubes of curry roux 2 packages of Gloryland Chow Fun Noodles 2 cups of dashi 2 tsp of soy sauce 1 stalk of green onion chopped for garnish Protein of choice 6 oz 1 tsp of cornstarch DIRECTIONS Dice onion and carrots. Add vegetables to a pan on medium with a tablespoon of neutral oil. Sautee the vegetables for 2-3 minutes and add protein of choice. Sautee protein choice until fully cooked. Add mirin, dashi, soy sauce. Ladle some of the sauce mixture in a small bowl and combine with curry roux and cornstarch until fully combined. Add curry slurry to the sauce mixture and cook for 2-3 minutes. Prepare noodles according to package instructions. Pour curry sauce over the noodles. Garnish with green onions and serve.
INGREDIENTS Mushroom bouillon 2 tablespoons 2 packages of Gloryland Chow Fun Noodles 1 tablespoons of corn starch 1 1/2 cups of water 2 tablespoon of neutral oil 1/4th onion 1/2 zucchini 1 small yellow potato 4 shiitake mushrooms 1/4th cup of Korean black bean paste 1 tsp sesame oil 1 green onion for garnish DIRECTIONS 1.Dice potato, mushroom, onion, and zucchini and add to a medium hot pan with neutral oil. Sautee for 3 minutes until potato looks translucent. 2.While noodles are cooking, combine black bean paste, mushroom bouillon, water in pan until paste and bouillon are fully dissolved. 3.Cook the vegetables in sauce on medium for 8 minutes. Prepare noodles according to package instructions. 4.Add corn starch to sauce and mix. Add in cooked noodles. Garnish with sesame oil and green onions and serve.
INGREDIENTS 2 Gloryland Rice Noodle packages 2 tablespoon of your favorite Chili Oil 2 tablespoon of Gluten-Free Soy Sauce 2 garlic cloves minced 1 green onion 1 teaspoon of chili powder DIRECTIONS 1.Minced the garlic and slice green onion and set aside. Prepare noodles to package instruction. 2.Turn pan on low and cook garlic with chili oil and chili powder for one minute. Add strained noodles to garlic and chili oil. Add chopped green onion and soy sauce. Mix it up and serve.
INGREDIENTS 2 packages GloryLand Organic White Rice Noodles 2 tablespoon gochujang 2 tablespoon garlic 2 tablespoon gluten-free soy sauce 1 tablespoon rice wine vinegar 2 tablespoon sesame seeds 1 stalk green onion 1 tablespoon corn starch ¼ cup water 1 tablespoon olive oil 2 tablespoon honey DIRECTIONS 1.Mix up gochujang, garlic, soy sauce, rice vinegar, honey, corn starch, and water all together. Place noodles in boiled water to soften up. 2.Once the noodles have cooked for half the time, place gochujang sauce in frying pan with olive oil and stir. Strain the noodles and add them into the gochujang sauce to finish off the cooking process. Once the sauce thickens up, the noodles are done. 3.Add chopped green onion and sesame seeds for garnish. Serve and enjoy! 4.Optional: Add fried egg, fried tofu, or crispy pork belly to the end result for some extra protein!
NGREDIENTS 1/2 cup of pesto 2 packages of Gloryland Chow Fun Noodles salt freshly ground black pepper 4 tablespoons of parmesan 1/2 teaspoon of red pepper flakes DIRECTIONS Cook noodles according to package instructions. Save 1/4th cup of the noodle water. In a bowl combine pesto, 1/4th cup of noodle water, parmesan, salt and pepper to taste. Pour sauce mixture over noodles. Garnish with red pepper flakes.
INGREDIENTS 2 cloves of minced garlic 2 packages of Gloryland Chow Fun Noodles 2 tablespoons of gluten free soy sauce 1/2 teaspoon of ground ginger 1/2 teaspoon of chili garlic sambal or chili oil dash of cracked white pepper 1 tsp rice vinegar 1 tablespoon toasted sesame oil sesame seeds to garnish chopped green onion to garnish DIRECTIONS 1.Cook noodles according to package instruction. 2.Mix together soy sauce, ground ginger, rice vinegar, sesame oil, chili oil or chili garlic, white pepper in a bowl. 3.Once noodles are cooked, toss immediate in sauce and garnish with green onions and sesame seeds. Serve hot or cold.
INGREDIENTS 2 tablespoons of peanut butter 1 teaspoon of sesame oil 2 tablespoons of gluten free soy sauce 1 tablespoon of brown sugar 2 garlic cloves minced 1 teaspoon of chili garlic sauce 1 teaspoon of rice vinegar 3 tablespoons of water 2 packages of Glory Land Chow Fun crushed peanuts DIRECTIONS 1.Cook Gloryland Chow Fun Noodles according to package instructions. Meanwhile mix ingredients for sauce in bowl and make sure it is smooth. 2.Microwave sauce for 40 seconds and toss with cooked noodles. 3.Garnish with crushed peanuts. Can add your own vegetables and protein.
INGREDIENTS 8 ounces Fried Tofu 2 packages Gloryland Noodles 2 tsp Gluten Free Thai Dark Soy Sauce 2 tsp Light Soy Sauce 1 tsp sugar 2 bunches Gai Lan (Chinese Broccoli) or Broccoli 2 Eggs DIRECTIONS 1.Prepare noodles to package instructions. 2.Add chopped Gan Lan to hot pan with oil , fry for a couple minutes. Add eggs to hot pan and scramble. 3.Once eggs have been cooked; add noodles, soy sauce, sugar, and fried tofu. Mix it all up and cook for another minute. Serve and enjoy.
INGREDIENTS 1 carrot, julienned 2 Gloryland Chow Fun Noodle packages 1 cucumber, julienned half a head of lettuce, finely sliced 1/4 cup of bean sprouts Mint to garnish Cilantro to garnish 6 tablespoon lime juice 4 garlic cloves 1 tablespoon gluten free soy sauce 1/3rd cup of gluten free fish sauce 1 lemongrass stalk 6oz of protein, we recommend Tofu, Seitan, Chicken, or Pork 2 tablespoons of brown sugar 4 tablespoon rice vinegar 2 tablespoon sugar 1/2 cup of water 1 thai chili, finely chopped 1 tablespoon of oil DIRECTIONS 1.Combine two garlic cloves minced, 2 table spoon of lime juice, chopped lemongrass, 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 2 tablespoon brown sugar, 1 tablespoon of neutral oil to create marinade. Set aside protein choice in marinade for 1 hour, up to 24 hours. 2.Cook protein source with marinade in a pan until fully cooked. Remove protein and slice into thin pieces. 3.To create Nuoc Cham (the sauce that ties the bowl together) add the rest of the fish sauce, 4 table spoon of rice vinegar, 2 tablespoon of white sugar, 1/2 cup of water, 2 garlic cloves chopped, chopped thai chili, and 3 tablespoon of lime juice. Set sauce aside. 4.Prepare noodles to package instructions. Chop and julienne carrots, cucumber, lettuce. 5.Add noodles to bowl and top with vegetables and protein. Add Nuoc Cham to taste and serve with mint, cilantro, and lime.