My Gluten Free Guide

Gluten Free Recipe: Steak and Shiitake Noodles

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Delicious and healthy, these gluten free noodles are very quick to whip up and makes for a fabulous gluten free midweek meal. Pan-seared steak atop a mound of gluten free rice noodles, pak choi, shiitake mushrooms, baby corn and spring onions, surrounded by a tasty spicy broth. If you are not a fan of spice, just omit the chili from this recipe and it will still taste great without the extra kick. For vegetarians, try switching the steak for tofu and the chicken stock for veggie stock.

Serves 2


  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 steaks (minute, bavette, sirloin, whatever you fancy – ideally 1cm thick, you can bash them with a rolling pin if you need to make them thinner)
  • 2 cloves garlic, minced
  • 2cm cube ginger, finely chopped
  • 4 spring onions, topped and tailed and chopped into thirds
  • 1 pack baby sweetcorn (approx 10 baby corn), chopped into thirds
  • 2 pak choi, bottoms chopped off to separate the leaves
  • 1 punnet shiitake mushrooms (approx 12 mushrooms), torn into quarters
  • 300ml chicken stock (made with one gluten free chicken stock cube – I used Knorr)
  • Half a punnet of mushrooms (approx 6 chestnut mushrooms, for example), sliced
  • 1 x 150g sachet of Amoy Straight to Wok gluten free ribbon rice noodles
  • 2 tsp gluten free tamari soy sauce
  • 1 red chili, finely sliced
  • Optional – coriander for presentation


  1. Set a wok on the hob and set over a high heat, then add the sesame oil and olive oil.
  2. Add the spring onion to the hot oil and cook for two mins, constantly stirring. Turn heat down to medium.
  3. Meanwhile, put a griddle pan on a high heat, so it gets nice and hot for your steak.
  4. Back to the wok…add the garlic, ginger and half the red chili to the wok, then allow the ingredients to cook with the spring onions for a minute or two until they are gently sizzling and smelling amazing.
  5. Next, add the baby corn, pak choi leaves and the shiitake mushrooms – cook for 3 mins.
  6. Now pour the stock into the wok, along with the soy sauce, and cook for 5 mins.
  7. While the veggies are cooking in the stock, flash fry your steak for 2-3 minutes on each side (for pink in the middle), or to your own preference. Then set aside to rest (the resting part of the cooking helps ensure the meat is as tender as possible).
  8. Now add the noodles to the wok, cook for 3 mins, stiring them through the dish as they soften up.
  9. Serve the contents of the wok in bowls, slice the steak and place on top of the noodle mound. Add extra sliced red chilli and coriander to garnish.
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