Gluten-Free Take-Out Fake Out Chow Mein Recipe

Ingredients

• 60 ml (¼ cup)San-J organic tamari with 25% less sodium
• 15 ml (1 tablespoon)sesame oil
• 80 ml (⅓ cup)gluten-free chicken stock
• 15 ml (1 tablespoon)brown sugar
• 15 ml (1 tablespoon)cornflour
• ½ teaspoonfreshly ground black pepper
• 340 g (12 ounces)broad gluten-free rice noodles
• 454 g (1 pound)boneless chicken breast
• 30 ml (2 tablespoons)olive oil
• 2 cupsshredded green cabbage
• 1 stalkcelery, thinly sliced
• 1carrot, peeled and cut into matchsticks
• 60 ml (¼ cup)chopped spring onions

Instructions

1. 1

   Mix the sauce

   Combine the tamari, sesame oil, chicken stock, brown sugar, cornflour and black pepper in a bowl. Set the sauce aside.

2. 2

   Cook the noodles

   Cook the rice noodles according to the instructions on the packet.

3. 3

   Cook chicken and vegetables

   Cut the chicken into small, thin slices. Heat a wok over medium-high heat, add the olive oil and cook the chicken until lightly browned on all sides. Lift it out and set aside. Add the cabbage, celery and carrot to the wok and cook for about 2 minutes, stirring often, until softened.

4. 4

   Combine and serve

   Stir the sauce into the wok and cook until thickened. Return the chicken and add the noodles, then toss everything to coat it in the sauce. Garnish with the spring onions.

What is chow mein?

Chow mein is a Chinese noodle dish whose name is commonly associated with fried noodles. This version takes a take-away-inspired approach, using broad rice noodles and a quick wok-cooked chicken and vegetable mixture.

Tamari, sesame oil and a lightly sweetened, thickened sauce bring the components together. Using rice noodles and gluten-free stock makes this recipe suitable for a gluten-free preparation, provided the product labels confirm it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 29g protein, 81g carbs, 14g fat.

The rice noodles and brown sugar provide most of the carbohydrates, while the chicken breast is the main source of protein. Olive oil, sesame oil and the sauce contribute fat. Serve with extra vegetables on the side for a more vegetable-forward plate.

The sauce and its ingredients

Tamari: this supplies the sauce’s savoury, salty base, while sesame oil adds a toasted aroma. The reduced-sodium variety is specified in the ingredient list, so check the label if you are choosing a substitute.

Cornflour: mixing it into the sauce before it reaches the hot wok helps it disperse. The sauce thickens as it cooks, coating the noodles and chicken.

Getting the chicken right

Thin slices: cutting the chicken into small, even pieces helps them cook quickly over medium-high heat. Brown them on all sides, then remove them before cooking the vegetables.

Work in the order given: the chicken is returned only after the sauce thickens. This keeps it from spending the whole cook in the wok while the sauce reduces.

Noodles and vegetables

Rice noodles: follow the packet directions, as cooking times can vary between brands and noodle shapes. Drain them as directed before adding them to the wok.

Vegetables: cabbage, celery and carrot cook for about 2 minutes. Stir often and look for softened vegetables that still have some texture.

Timing the final toss

Have the cooked noodles and browned chicken ready before the sauce goes into the wok. Once the sauce thickens, add both and toss promptly so they are evenly coated.

Finish with the chopped spring onions just before serving. This keeps their fresh, mild onion flavour distinct from the cooked ingredients.

What to serve with chow mein

The noodles, chicken and vegetables make this a complete main dish on their own. For a meal with more vegetables, serve a simple cucumber salad or extra steamed greens alongside.

If you add a side dish, keep its seasoning in mind: the tamari-based sauce already brings savoury flavour to the bowl.

Recipe notes & tips

• Slice the chicken into similarly sized thin pieces so it cooks evenly.
• Measure and mix the sauce before heating the wok.
• Follow the noodle packet directions rather than relying on a fixed cooking time.
• Stir the vegetables often during their brief cooking time.
• Have the noodles ready before thickening the sauce, so you can toss everything together promptly.

Variations

• Add ginger: stir a little freshly grated ginger into the sauce for extra warmth.
• Use another protein: substitute thinly sliced turkey breast for the chicken.
• Add more vegetables: include sliced mushrooms or mangetout with the cabbage.
• Bring the heat: add chilli flakes to the sauce for a spicier bowl.

Common mistakes to avoid

• Thick chicken pieces: they may cook unevenly; slice them thinly and evenly.
• Overcooked noodles: they can break up in the wok; follow the packet timing and drain as directed.
• Skipping the sauce mix: cornflour can clump if added straight to the hot wok; whisk it into the sauce ingredients first.
• Crowding the wok: the ingredients may be harder to toss; use a wok large enough to combine them comfortably.
• Cooking the vegetables too long: they can lose their texture; stir-fry them for about 2 minutes as directed.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot in a pan or microwave, stirring so the chicken and noodles heat evenly; add a small splash of water if the noodles seem dry.

Frequently asked questions