Gluten Free Chow Mein
A quick and easy gluten free chow mein with saucy rice noodles, crisp vegetables, and classic takeout-style flavor.
Servings: 6 Servings
Ingredients
Sauce:
- ½ cup vegetable broth (Note 1)
- ⅔ cup gluten free tamari soy sauce (Note 2)
- 3 tablespoons oyster sauce gluten free
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
- 2 teaspoons pure maple syrup
Noodles:
- 8 ounces vermicelli rice noodles angel hair
Vegetables:
- 3 cups coleslaw mix roughly chopped
- 14 ounces canned bean sprouts chopped
- 4 ounces canned mushrooms chopped
- 2 tablespoons avocado oil divided
Toppings:
- chopped green onions
- sesame seeds
Instructions
- Mix Sauce: To a wide-mouth mason jar, add the chicken broth, soy sauce, oyster sauce, cornstarch, sesame oil, and maple syrup. Cover and shake until the cornstarch is dissolved. Set aside.
- Soak Noodles: Add the rice noodles to hot water and soak for 15 minutes, or follow instructions on the package of noodles if not using angel hair rice noodles.
- Cook Veggies: To a large skillet or wok, heat the avocado oil over medium-high heat. Add the chopped coleslaw mix. Stir fry until tender, 4-5 minutes. Next, add the chopped bean sprouts and chopped mushrooms, and stir fry for 1-2 minutes. Remove to a plate.
- Cook Noodles: Drain the rice noodles. To the same skillet, add another tablespoon of avocado oil, and stir fry the noodles for 1 minute. Add the sauce. Stir. Then add the cooked veggies. Stir until combined. Top with chopped green onions and serve immediately.
Notes
Note 1: Use a gluten free broth. For low FODMAP use an option without garlic or onion.
Note 2: My favorite soy sauce is San J gluten free tamari soy sauce.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 288kcalCarbohydrates: 42gProtein: 10gFat: 10gSugar: 5g
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