Our Favorite Non-Dairy, Gluten-Free Noodle Bowl Recipe

My Favorite Rice Noodle Recipe
Gluten-Free, Dairy-Free, and No Sugar Added

Interested in a gluten-free, dairy-free, no sugar added, super-duper, complete  meal in a bowl? 

I whipped up this noodle bowl recipe one day when I needed to use up some odds and ends we had in the house, mostly the precarious avocado on the countertop and some herbs getting out of control in the garden. It's become one of our favorite go-to's for supper, especially when we're in a hurry . . . and with my need to avoid dairy, gluten, and sugar, establishing a go-to meal is something spectacular.

It's also easily adaptable: I sometimes add fresh Polish kielbasa, kale, or cilantro and parsley in addition to the other herbs or instead of the other herbs. It's also just as delicious with lemon instead of lime, or with vegetable broth instead of chicken broth. If need be, eliminate the coconut milk for a clear broth, or use low sodium ingredients. The trick is to do what's best for you with no awful ramifications or digestive problems. What follows is what works best for us, including the approximate nutritional information provided by entering the recipe into the MyFitnessPal nutritional calculator.

Ingredients 

Our Favorite Noodle Bowl
Beautiful purple broth, with Polish kielbasa

4 oz (2 servings) Sempio Rice Noodles, or your favorites
3 Cups chicken broth
1/2 can coconut milk
2 cloves pressed garlic

1 tbsp grated or sliced ginger
1 tsp Freeze-Dried Chives or 1 tbsp fresh chives or green onions
1 medium avocado covered in lime juice

1 medium lemon (juiced)
1 can sliced water chestnuts
2 cups rough chopped red cabbage

1-2 sliced carrots

Salt to taste

*Optional
1/2 lb fresh Polish kielbasa, boneless rib meat, or diced dark meat chicken 

2 tbsp fresh thyme
2 tbsp fresh basil

Instructions

You will need 2 6-8 cup kettles, a can opener, a cutting board, colander, and your favorite chopping and slicing knives, stirring spoons, large soup bowls and forks, and a soup ladle.

1. Clean and chop the veggies (but not the avocado, yet), and mince, slice, press, or grate your herbs. Juice your lemon and lime.
2. In the first kettle add broth, coconut milk, herbs, water chestnuts, lemon juice, purple cabbage, and carrots. Bring to a boil, then simmer for 5 minutes. Salt to taste. Ladle the soup into large soup bowls. There should be enough for 2 servings (and maybe a bit more).
3. In the second kettle, bring 4 cups of water to a boil for the rice noodles. Add the rice noodles to the water and boil for 4 minutes. Drain the rice noodles and add them to the noodle bowls. Spoon some of the broth over the noodles to prevent them from sticking. 
4. Lastly, wash, peel and slice your avocado, coating with lime juice, and adding half to each bowl. 

*If adding meat, brown it and simmer in the soup for 45 minutes or cook per the packaging instructions.

Nutritional Facts

Servings 2
Amount Per Serving:

• Calories 604
• Total Fat 29 g 45 % 
• Saturated Fat 17 g 83 %
• Monounsaturated Fat 7 g
• Polyunsaturated Fat 1 g
• Trans Fat 0 g
• Cholesterol 0 mg 0 %
• Sodium 1727 mg 72 %
• Potassium 941 mg 27 %
• Total Carbohydrate 77 g 26 %
• Dietary Fiber 9 g 35 %
• Sugars 8 g
• Protein 10 g 21 %
• Vitamin A 38 %
• Vitamin C 89 %
• Calcium 38 %
• Iron 10 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipe has not been professionally evaluated nor been evaluated by the U.S. FDA. If adding the Polish Kielbasa, add a total of 508 calories (254 per serving), 40 g total fat 9 g total carbs 29 g protein.

Want to read more gluten-free, dairy-free recipes? Try

Gluten-free, Dairy-free Peanut Butter Cookies
Mizeria: Gluten-free, Dairy-free Cucumber Salad
What to Eat While Fighting Lyme Disease: Detox Soup


Copyright Amy Lynn Hess. Please contact the author for permission to republish.