Description
Enjoy the classic flavors and textures of chow mein, completely gluten-free. This easy recipe ensures a savory, satisfying meal faster than takeout.
Ingredients
- 8 oz (about 225g) Gluten-Free Rice Noodles (flat or vermicelli)
- 1 tbsp Neutral Oil (e.g., canola, grapeseed, avocado)
- 8 oz (about 225g) Protein (thinly sliced chicken breast, shrimp, or cubed extra-firm tofu)
- 1 tbsp Neutral Oil (for stir-frying)
- 1 tbsp Fresh Ginger, minced
- 2 cloves Garlic, minced
- 2 cups Shredded Cabbage
- 1 cup Julienned Carrots
- 1/2 cup Sliced Bell Pepper (any color)
- 1 cup Fresh Bean Sprouts
- 1/4 cup Gluten-Free Tamari (or Coconut Aminos)
- 1 tbsp Toasted Sesame Oil
- 1 tbsp Cornstarch
- 1/4 cup Water or Broth (vegetable or chicken)
Instructions
- Step 1: Prepare Noodles: Cook gluten-free noodles according to package directions until al dente. Drain, rinse with cold water, and toss with a little oil to prevent sticking. Set aside.
- Step 2: Prepare Sauce: In a small bowl, whisk together gluten-free tamari, sesame oil, cornstarch, and water (or broth). Set aside.
- Step 3: Cook Protein: Heat 1 tbsp oil in a large wok or skillet over high heat. Add protein and cook until browned and cooked through. Remove from wok and set aside.
- Step 4: Sauté Aromatics & Vegetables: Add another 1 tbsp oil if needed. Sauté ginger and garlic until fragrant (about 30 seconds). Add cabbage, carrots, and bell peppers. Stir-fry for 2-3 minutes until tender-crisp.
- Step 5: Combine & Finish: Return cooked protein to the wok. Add prepared noodles and the whisked sauce mixture. Toss continuously until the sauce thickens and coats all ingredients. Stir in bean sprouts just before serving and cook for 30 seconds. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins