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I don't know about your guys but sometimes I just get plum sick of rice,
potatoes, etc.  Here's something different I created last evening.  (It's
quick & simple to serve because the whole meal is in one pot.  I think it
took me about 25 minutes to prepare start to finish.  My family liked
it.)  This can be made even easier with any GF frozen stir fry veggie
mix.

boiling water
3 oz. bean thread noodles
oil
1 1/2 pound chicken breast, cut in bite sized pieces
4 carrots diagonally sliced
4 celery stalks diagnonally sliced
2 cups sliced mushrooms
tamari soy sauce
3/4 cup pineapple chunks (with juice)
2 teaspoons corn starch

Pour boiling water over noodles.  Allow to set three minutes.  With
scissors, snip noodles into 2 to 4 inch pieces.  Drain.  The more you
snip them up, the easier they are to work with later. Drain. Set aside.
Heat enough oil in large skillet or dutch oven (I used an iron dutch
oven) to cover bottom of pan.   Add chicken & stir fry til no longer
pink. Add about 1/3 cup Tamari soy sauce (how much you use depends on
your taste.)  Add carrots & celery.  Stir fry for a few minutes.  Add
mushrooms & pineapple.  Cover & steam for a few mintues or until veggies
are the consistency you like (I like tender crisp).  Add noodles.  Stir
fry together to heat through to blend flavors.  You should have about 3/4
inch liquid in the bottom of the pan.  If you don't, you may have to add
some broth.  Stir about 4 teaspoons cornstarch into a little cold water &
stir 1/2 of it into pot.  Heat through til cornstarch is clear.  If you
need to thicken it a little more, add the remaining cornstarch water &
cook til clear.  Serve in bowls.  Serves about 6.  ~Valerie in Tacoma, WA