Gluten-Free Take-Out Fake Out Chow Mein
Certain Asian cuisines, such as Japanese food or Thai food, can be easily made gluten-free or easily ordered gluten-free at trusted restaurants. For example, Pad Thai is often gluten-free thanks to the traditional use of rice noodles, and sushi can be gluten-free if it’s not made with soy sauce and is served with gluten-free soy sauce on the side. But other Asian cuisines, such as Chinese food, can be trickier. Noodle dishes like lo mein and chow mein use egg noodles but those egg noodles contain wheat flour most of the time. If you’ve been missing classic take-out Chinese food like chow mein, you’ll love this recipe for what I like to call Gluten-Free Take-Out Fake Out Chow Mein!
This dish is made with gluten-free rice noodles (make sure they’re broad/wide) and gluten-free tamari soy sauce from San-J. I used their 25% less sodium variety to better control the saltiness of the dish. The rest of the ingredients are typically naturally gluten-free but be sure to check labels just in case.
Say goodbye to missing out on favorites like chow mein! This recipe is just one example of how you can almost always make a gluten-free version of your favorite take-out recipes at home.
Get more gluten-free Chinese food recipes.
Gluten-Free Take-Out Fake Out Chow Mein Recipe
For the sauce:
- ¼ cup San-J 25% Less Sodium Organic Tamari
- 1 tablespoon sesame oil
- ⅓ cup gluten-free chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon freshly ground black pepper
For the chow mein:
- 12 ounces broad gluten-free rice noodles
- 1 pound boneless chicken breast
- 2 tablespoons olive oil
- 2 cups shredded green cabbage
- 1 stalk celery , thinly sliced
- 1 carrot , peeled and julienned
- ¼ cup chopped green onions
- Mix all the sauce ingredients in a bowl and set aside.
- Cook the noodles according to package directions.
- Cut the chicken into small, thin slices. Heat a wok on medium-high heat. Add oil and cook chicken until lightly browned on all sides. Remove from the wok and set aside. Add in cabbage, celery, and carrots and cook for about 2 minutes or until vegetables are softened, stirring often.
- Stir in the sauce and cook until thickened. Add the chicken and noodles to the wok and toss to coat all the ingredients with the sauce. Garnish with the green onions.
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