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Gluten-free Friday: Asian-style noodles and shrimp

If you’re ready to twirl, slurp and enjoy a great gluten-free dish, you’ll want to try this recipe for Asian-style noodles and shrimp. It’s very easy to prepare and the flavors will delight you!

Gluten-free Friday: Asian-style noodles and shrimp

The beauty of a gluten-free recipe like Asian-style noodles and shrimp is that you can customize it to make it your own. If you don’t want to use the kale, replace it with bok choy. Not in the mood for celery? Use water chestnuts. If you love mushrooms, by all means, add them!

Noodles don’t have to be banned from your meals if you follow a gluten-free lifestyle. Annie Chun’s All Natural Asian Cuisine offers gluten-free noodles in several varieties. The gluten-free Pad Thai Brown Rice Noodles are thick and long, making them perfect for this recipe. What could be more comforting on a cold night than a steaming bowl of noodles mixed with shrimp and your favorite veggies?

Asian-style noodles and shrimp

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Serves 4-6


  • 8 ounces Annie Chun’s Gluten-free Pad Thai Brown Rice Noodles
  • 10 ounces frozen shrimp, thawed, tails removed, pat the shrimp dry and season it with salt.
  • 2 tablespoons vegetable oil
  • 10 ounces kale, stems removed and torn into 3-inch pieces (use noncurly kale variety, as it’s less tough than curly kale)
  • 1 red bell pepper, seeded and diced
  • 1 small onion, cut into thin slices
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1/2 teaspoon red pepper flakes
  • 2 cups warm, gluten-free vegetable broth
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt, to season shrimp


  1. According to the package directions, soak the dry noodles in hot water for 8-10 minutes or until tender, then drain and set them aside.
  2. Heat the olive oil in a large, heavy skillet or wok over medium heat. When the oil is hot, toss in the onion and celery and cook for 3-4 minutes or until the onion becomes tender.
  3. Add the kale, red bell pepper, garlic, ginger, black pepper and red pepper flakes and cook until the kale wilts, about 3-4 minutes, mixing well.
  4. Add the broth to the mixture, bring it to a boil, and cook for about 3-4 minutes.
  5. Add the shrimp and noodles, mix well, and cook just until the shrimp are pink and cooked through.
  6. Add the mixture to a serving bowl and serve hot.

Twirl to your heart’s content!

More Gluten-free recipes

Easy, gluten-free onion soup and herbed croutons
Eggplant boats with millet and vegetables
Breakfast bagels with mascarpone, apples, blueberries and honey

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