There is nothing like noodles that makes for great last minute dinner, and this chicken chow mein is no exception. Made gluten-free with gluten-free soy sauce and brown rice millet ramen with the same authentic taste and texture of the takeout place you love.
Growing up in Hong Kong, my parents loved making chow mein (which literally means stir-fried noodles) with soy sauce to serve with congee (i.e. Cantonese rice porridge). To this day, I still don’t get why a carb dish would compliment another carb dish. Yet I can still remember savoring that delicious umami soy flavour on delightfully chewy wheat noodles.
To relive my childhood memory and make it a more substantial family dinner, I added a protein, sliced chicken breast, as well as making some substitutions so my gluten-sensitive hubby can enjoy it too!
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Ingredients for gluten-free chicken chow mein
- Noodles – I like to use this millet and brown rice ramen for making chow mein gluten-free. When cooked al dante, it imitates the chewy texture of wheat chow mein noodles the best.
- Veggies and aromatics – Celery and bell pepper gives both bold flavour and crunch to the chow mein dish. You can substitute with other crunchy sliceable veggies like Chinese broccoli stalks. Sliced onions gives rich aroma to the dish and you can substitute with white parts of green onions, chive flower stalks or even leeks.
- Protein – Any protein that can be cut into strips works well here. I used chicken breast but you can substitute with chicken thigh, flank steak, pork tenderloin or even five spice pressed tofu for a vegan option.
- Seasoning – Gluten-free soy sauce is the star here for an authentic Cantonese chow mein flavour. If you prefer to avoid soy, coconut aminos is a close substitute. A touch of sesame oil would also elevate the taste with an enticing aroma.
Be sure to check the recipe card for a full list of ingredients and quantities!
How to make chicken chow mein
Slice chicken breast or your preferred protein and slice the veggies in similar width about 1/4 inch. It is important to have your ingredients sliced at the beginning and ready to go so you can move quickly through the cooking process
Quickly marinate your protein with gluten-free soy sauce and sesame oil. This step helps to develop flavor without overcooking the meat.
Bring salted water to boil and put in portions of millet and brown rice ramen. Cook on medium heat until noodles are starting to separate, about 2 minutes. To prevent noodles from getting soggy and breaking, I recommend draining then set aside for the remaining steps.
Heat up a pan on high heat. I used a cast iron pan with avocado oil that works well with high heat to give good “wok hei” (according to Michelin Guide, “wok hei” is “the smoky flavour resulting from caramelisation of sugars, Maillard reactions, and smoking of oil”) to the dish. Add cold oil to hot pan, then add the sliced quick marinated chicken. Use a stainless steel flipper to toss for even browning on all sides of chicken strips.
When chicken slices are just cooked through, add the sliced veggies and stir-fry until just browned on edges. Do not overcook or the veggies will lose their crisp and the meat can get tough.
Bring pan down to medium heat. Add drained noodles to bring it all together. Add gluten-free soy sauce and sesame oil for final seasoning. Add extra avocado oil to pan if it gets dry and start sticking. Toss with chop sticks or tongs for 2 minutes to let the flavour blend and develop. Serve and enjoy!
How to store chicken chow mein
Chicken chow mein can be stored in air tight container in refrigerator for three to four days.
Chicken chow mein can be stored in air tight container in refrigerator for three to four days. You can also store it in air tight container or freezer ziploc bag and freeze for up to 3 months.
Made this recipe? Tag us #belatedbrewery and @belatedbrewery,
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Check out other Asian-inspired noodle recipes and indulge!
- One-pan Allergy-friendly Chicken Pad Thai
- One-pan Singaporean Vermicelli
- Shanghainese Noodle Soup with Tender Chicken
- Quick Sausage Pho with Spinach
Chicken Chow Mein (Gluten free)
Ingredients
- 1 Chicken breast sliced in 1/4 inch width
- 2 Celery stalks sliced in 1/4 inch width slivers
- 1 Onion sliced lengthwise in 1/4 inch width
- 1 Bell pepper sliced in 1/4 inch width
- 4 portions Millet and brown rice noodles
- 2+2 tbsp Gluten-free soy sauce
- 2+2 tsp Sesame oil
- 1 tbsp Avocado oil
Instructions
- In a medium prep dish using hands or chopsticks, mix sliced chicken breast with 2 tbsp gluten-free soy sauce and 2 tsp sesame oil
- Bring salted water to boil and put in portions of millet and brown rice ramen
- Cook on medium heat until noodles are starting to separate, about 2 minutes Drain and set aside
- Heat up a pan on high heat
- Add cold avocado oil to hot pan, then add the sliced quick marinated chicken. Toss for even browning on all sides
- When chicken slices are just cooked through, add the sliced veggies and stir-fry until just browned on edges
- Bring pan down to medium heat. Add drained noodles, remaining 2 tbsp gluten-free soy sauce and 2 tsp sesame oil for final seasoning.Add extra avocado oil to pan if it gets dry and start sticking.
- Toss with chop sticks or tongs for 2 minutes to let the flavour blend and develop. Serve and enjoy!
Made this recipe? Tag us #belatedbrewery and @belatedbrewery,
we love to see your pictures!