Gluten Free Pineapple Noodle Stir-fry

Quick healthy dinners can get frustrating sometimes. Especially when your normal go-tos just won’t work anymore.

I’ve learned to use that frustration and put it into new meal creation. This being one of them.

I used to love getting prepackaged stir-fry and just having a quick dinner. Well prepackaged lately has been a part of my past life. So I took what I used to like in the prepackaged ones and made my own.


1 1/2 cups deveined and de-tailed shrimp

1/2 cup scallops

Salt and pepper to taste

3 tbsp of margarine/butter/coconut oil/olive oil

1/2 yellow pepper

1/2 red pepper

1/2 orange pepper

1/2 a zucchini 

1 cup snow peas

2 cups of broccoli

1 cup VH Pineapple Sauce

half a package of rice noodles

Optional: fresh pineapple



First make sure your shrimp and scallops are defrosted if you are using frozen and the shrimp have been cleaned and no longer have their tails.  Put them into a bowl and add some salt and pepper to taste mixing them well.


While you are slicing up the vegetables put 2 tbsp of your margarine or oil substance in a wok or frying pan and start to boil your water.

Once your oil is heated you can add in your seafood and cook on medium heat, while you prep the vegetables. You will want to cook them for 5-7 minutes or until the shrimp turn pink.


While they are cooking you are going to chop  the peppers into cubes and put them all aside or in a bowl.

Next you slice the zucchini and then cut the slices into quarters and add them to your pepper pile.


Remembering not to forget about the shrimp and scallops. Once they are finished set them aside in a bowl to add back in later. But, don’t get rid of the oil in the pan.


Now back to those vegetables. You can’t forget the snow peas and the broccoli. I just cut the ends off of the snow peas and separated the broccoli into separate florets or trees if you will.

Now for the stir – fry. You are going to add all of these to your still hot wok or frying pan. The vegetables are going to need more oil so you need to add the last tbsp of margarine to your pan as well.


Now by this time your water should be boiling. I am using a certified gluten free rice noodle for this recipe.


There are two blocks of noodles in this package and for this I only used one.


I put the whole block in the water and made sure to stir it well so the noodles started to separate. Now don’t forget to keep stirring your vegetables,  you want them to cook evenly.

The noodles take about 3-6 minutes to cook all the way through. They don’t take long. Once they are finished strain them and put them aside.

When your vegetables start getting soft and cooking down smaller thats when its time to add all the fun parts in.


Now you are going to add in your cooked noodles and the shrimp and scallops go back into your wok or pan. Make sure to turn your pan down to a medium low heat so you don’t burn the noodles.


Now you are going to mix them well with the vegetables.


Once everything is mixed well, add in the pineapple sauce. I am using VH Pineapple Sauce. It is rich in flavour and certified gluten free.

You are going to add the sauce and mix it into everything. Cooking everything together for about 5 minutes until everything is mixed and the sauce has warmed up.


Now all that is left is to serve it and eat it. You can also add some cut up fresh pineapples as garnish on top. Be careful it will be hot and addictive.


Until next time, happy eating.



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