Gluten-Free Nui Gao Xao Thap Cam (Vietnamese Combination Stir-Fried Rice Noodles)

While cruising the aisles at the Asian grocery store, I stumbled upon these rotini-shaped rice noodles. While round and flat rice noodles aren't unusual when it comes to Vietnamese cuisine, Italian-shaped rice noodles are a little less common. Although, really, since Vietnam has far more rice fields than wheat ones, this wasn't totally unexpected.

Like my Gluten-Free Cha Gio (Vietnamese Spring/Egg Rolls) recipe, there are plenty of Vietnamese dishes that are naturally gluten-free, but it doesn't hurt to make posts pointing that out for my non-Vietnamese readers. While this Vietnamese stir-fry could easily be made with longer Vietnamese rice noodles, the rice rotini noodles provided a nice variation. If you can't find any rice rotini noodles, you can substitute with wheat rotini if gluten isn't a concern.



Gluten-Free Nui Gao Xao Thap Cam (Vietnamese Combination Stir-Fried Rice Noodles)

For 4 to 6 servings, you'll need:
1 lb rice noodles, boiled and drained
1/4 head cabbage, thinly sliced
14-oz can baby corn, drained and cut into strips or bite-sized pieces
14-oz can straw mushrooms, drained
2 scallions, sliced into strips
2 cups bean sprouts
2 tblsps Ultimate Stir-Fry Sauce (Omit the Indonesian kecap manis if you're celiac.) or Chinese Oyster Sauce
1/4 lb ground beef

Fun fact: Nui, the Vietnamese word for noodle, is derived from the French word nouille.



The rice noodle rotini look just like its wheat counterpart. Boil as you would wheat pasta, and drain in a colander. Rinse with cold water and set aside.



Thinly slice 1/4 head cabbage. Drain baby corn and straw mushrooms. Slice a couple scallions into strips. Wash a few cups of bean sprouts.

Prepare my stir-fry sauce if you plan to use it, omitting the kecap manis if you're celiac. Or just use oyster sauce if you're feeling lazy.

In a wok or large pan on medium-high heat, generously drizzle some oil and add the ground beef, breaking up any large chunks. When the beef is mostly cooked, add the sliced cabbage.

When the cabbage is about to soften, add the corn, straw mushrooms, scallions, and bean sprouts. Mix and add the stir-fry sauce or oyster sauce. Mix again.

Add the noodles and toss until evenly mixed. Plate and serve.



Enjoy!

Other gluten-free stir-fry noodle recipes you might like:
Banh Cuon Xao Bo (Vietnamese Rolled Rice Noodles Stir-Fry with Beef)
Banh Cuon Xao Thap Cam (Vietnamese Combination Rolled Rice Noodle Stir-Fry)
Hu Tieu/Banh Pho Don Xao Bo (Vietnamese Crispy Rice Noodle Beef Stir-Fry)
Italian Shrimp Scampi Low Carb Zucchini Noodles  
Pho Ap Chao Bo (Vietnamese Pan-Fried Rice Noodles Sauteed with Beef)

*****
1 year ago today, San Francisco - Oakland Bay Bridge.
2 years ago today, Chinese Steamed Oysters with Black Bean and Scallion Sauce.
3 years ago today, fish, scallop, and potato tacos at Senor Fish - Alhambra (Closed).