The other day I decided the first thing I’d eat if I ever got a temporary break from having to eat gluten-free would be Arby’s Curly Fries.
As I’ve said before, there’s a gluten-free version of nearly every gluten-containing food these days, but good ol’ fashioned battered then fried curly fries? GIMME.
Those and Chocolate Munchkins from Dunkin’ Donuts, B-Bops Cheeseburgers with extra mayo, Papa Johns Pizza, OP breadsticks, a cinnamon roll the size of my head from literally anywhere, and BEER THAT TASTES LIKE BEER – but who’s keeping track?
While I find myself dreaming about doughy breadsticks, one thing I don’t have to miss out on is Chinese takeout…made at home, anyway! Mongolian Beef Noodle Bowls, Pot Sticker Noodles Bowls, and Chicken Pad Thai are a few of the ways I keep my take out cravings at bay, and now I’ve got another dish to add to the list – Gluten-Free Chicken Lo Mein.
Chicken Lo Mein was one of my very favorite Chinese take out dishes prior to having to go gluten-free. Greasy, twirly, greasy, chewy, did I mention greasy? It was SO good, but obviously not so good for you! No problem though, because by making Chicken Lo Mein at home, I’m able to control the amount of fat, sugar, and salt in the dish, plus make it gluten-free, too.
Cooked noodles are tossed with stir fried chicken and vegetables then tossed with a luscious sauce that’s savory from gluten-free Tamari, a little sweet from the addition of gluten-free oyster sauce and a pinch of sugar, then rounded out with sesame oil, chili sauce, and a hit of garlic. This dish is soooo good and you can feel way better about eating a big bowl or two (or three…or four!)
A few notes:
- I used Kikkoman Gluten-Free Oyster Sauce which I find in the regular Asian foods aisle at the grocery store. Oyster sauce is thick, a little sweet, and ultra concentrated in flavor. I think it’s what makes this dish “Chicken Lo Mein” versus if you just tossed the ingredients with gluten-free Tamari or soy sauce.
- Speaking of Tamari, be sure to use LOW-SODIUM gluten-free Tamari or gluten-free soy sauce for this dish, otherwise it will be too salty. I love San-J gluten-free Tamari.
- Customize your lo mein by adding any vegetables you want as long as they amount to 4 cups. I used broccoli, but other great options include red bell pepper, snow peas, carrots, celery, and baby bok choy.
- Be sure to have all the ingredients prepped and measured before turning on the heat. This dish cooks in 5-7 minutes, and on high heat, so there’s no time to chop once the ingredients start sizzling.
OK – ready to eat?
Start by dropping 8oz noodles in a large pot of boiling water then cook until al dente. I’ve used both gluten-free spaghetti and gluten-free ramen noodles in this dish, and they’re both great. I prefer the texture of GF ramen noodles (I like King Soba Gluten-Free Brown Rice Ramen Noodles,) but spaghetti noodles are more readily available, of course!
While the noodles are cooking, add 2 chicken breasts (14oz) that have been cut into thin strips, 1 Tablespoon gluten-free Tamari, 2 teaspoons cornstarch, and a pinch of white pepper to a large Ziplock bag then squish to combine. Heat a drizzle of oil in a large wok or 12″ skillet over high heat then add the chicken and stir fry until cooked through. Remove to a plate then set aside.
Add 3 Tablespoons water to the wok then, once simmering, add 4 cups broccoli florets. Cover the pan with a lid then simmer for 1 minute.
Uncover then add another drizzle of oil along with 2 cups coleslaw mix, 3 chopped green onions, and 2 cloves minced garlic, then stir fry until the cabbage begins to wilt, 1-2 minutes.
Last step is to add the chicken and drained noodles into the wok then drizzle in an easy sauce recipe made from Tamari, oyster sauce, sesame oil, a pinch of sugar and white pepper, chili sauce, and some cornstarch to thicken things up.
Toss until the sauce has thickened and every noodle is coated in deliciousness.
Transfer into bowls or onto plates then grab your chopsticks, ditch the regret, and dig in! I hope you love this easy, healthier take out fake out dish – enjoy!
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Gluten-Free Chicken Lo Mein
No need to order take out when you can make Gluten-Free Chicken Lo Mein at home! These saucy, slurpy noodles really satisfy.
- 2 chicken breasts (14oz), cut into thin strips
- 1 Tablespoon LOW-SODIUM gluten-free Tamari
- 2 teaspoons cornstarch
- pinch white pepper
- 8oz dry gluten-free spaghetti or ramen noodles
- high heat cooking oil
- 4 cups broccoli florets
- 2 cups coleslaw mix
- 3 green onions, chopped
- 2 cloves garlic, minced
- For the sauce:
- 1/4 cup LOW-SODIUM gluten-free Tamari
- 3 Tablespoons gluten-free oyster sauce (I used Kikkoman)
- 2 Tablespoons chicken broth (low-sodium if possible)
- 1 Tablespoon cornstarch
- 1 - 2 teaspoons chili sauce (like Siracha)
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- pinch white pepper
- Add sliced chicken to a large Ziplock bag with tamari and cornstarch then squish to combine. Place in the refrigerator while you prepare the rest of the ingredients.
- Combine all sauce ingredients in a dish then set aside. Bring a large pot of water to a boil then add noodles and cook until al dente. Drain then set aside.
- While the noodles are cooking, heat a drizzle of oil in a large wok or 12” skillet over high heat. Once hot, add chicken then stir fry until cooked through. Remove to a plate then set aside.
- Add 3 Tablespoon water to the wok then, once simmering, add broccoli then cover with a lid and steam for 1 minute. Remove lid then add coleslaw, green onions, garlic, and another drizzle of oil then stir fry until the cabbage begins to wilt, 1-2 minutes. Add the chicken, noodles, and sauce to the wok then stir fry until the sauce has thickened, 1-2 minutes. Serve hot.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.