Gluten free chicken chow mein recipe, anyone? No, you’re not dreaming, Mark has only gone and done it for me yet again – created a dish that I never thought I’d eat again. I’m just here to do what I always do… steal his recipe and share it with you guys! This recipe is onion and garlic free too.
I’ve totally lost count of the amount of times that I’ve said something like “I never thought I’d eat this ever again..” but it’s just sad how true it is! But as Mark has been doing lately, he’s been recreating aaaaall of my fave Chinese takeaway dishes for me and next up is his gluten free chicken chow mein recipe!
But wait, I thought egg noodles weren’t gluten free?
Well, they’re definitely not and there’s no change on that one, so don’t head to your local Chinese takeaway and order this!
So what did we use? Well, we used what we’ve both been wanting to try for aaaages: Oomi noodles. They’re gluten free and they look exactly like the egg noodles you’d usually have in a chow mein.
They’ve been around in Sainsbury’s, Morrisons and Tesco (I’ve seen them for sale online, but I haven’t seen them in my local Tesco for aaaages) for a while. But what put us off a little bit is that they’re made from… fish!
(so definitely not vegan or veggie friendly, sadly! I’d recommend using ribbon rice noodles instead if you still fancy giving this recipe a go)
I know it sounds a bit weird (I’m pretty sure it is!) but they’re the only route to a good gluten free chow mein, so I was willing to give them a try.
What also put off trying these noodles sooner is that they’re not dairy free either – they contain milk protein. So Mark couldn’t really eat these, but he didn’t care as made them especially for me!
(he can eat gluten, so normal egg noodles are ok for him anyway – I’m sure he’ll make his own version just for himself eventually!)
But in all honesty, the subtle smell of fish coming from these noodles didn’t put me off! And once they’re all cooked and dressed, you’d never know they were made from fish at all.
So with the noodles sorted, what else is there really to say about Mark’s gluten free chicken chow mein recipe?
Well, firstly, he’s based them on the chicken chow mein you’d order straight from your local Chinese takeaway – right down to how they’d cook the chicken.
By poaching the chicken thighs in water, they cook soooo quick and they retain so much of their moisture. Honestly, just try it, it tastes exactly how I remember – maybe even better!
And you can do it all with just 5 ingredients. How crazy is that? But the taste is just so spot on.
Looking for more of Mark’s gluten free Chinese takeaway recipes? Check out this blog post here:10 gluten free Chinese takeaway recipes you won’t believe you can eat.
Right, it’s about time I shared Mark’sgluten free chicken chow mein recipe!
Mark's 5-Ingredient Gluten Free Chicken Chow Mein Recipe
Gluten free chicken chow mein recipe, anyone? It's so easy to make it you only need 5 ingredients. It's just like what you'd order from the takeaway!
SERVINGS: 2 people
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5 from 5 votes
Ingredients
- 230 g Oomi Protein Noodles (You can buy them in Sainsbury's, Tesco and Morrison's - they contain milk though!)
- 3 skinless, boneless chicken thighs
- 150 g grated/finely chopped carrot
- 2 big handfuls beansprouts
- 40 ml gluten free soy sauce
Instructions
Start by poaching your boneless, skinless chicken thighs. Bring a large saucepan of water to the boil and add your chicken thighs. Immediately down the heat a little, but make sure it's still bubbling nicely. They should take around 8-10 minutes to cook through.
Add two tablespoons of oil to your wok. Put it on a medium-high heat, but bear in mind that you'll need to keep constantly stirring at this heat.
Throw in your carrot and fry until slightly softened - this should take around 1-2 minutes.
Once your chicken thighs have cooked through, remove them from the boiling water and allow to cool so you can handle them. Once cool enough, chop them into bite-size strips.
Add your cooked, chopped chicken thighs and your Oomi noodles to the wok. They'll loosen up a little as they get warmer, so give them about 20 seconds before you try and pry them apart.
After your noodles have come apart a little, add in your beansprouts, a quarter tsp of salt and keep mixing everything in for a minute.
Lastly, add your gluten free soy sauce and stir once again for another minute.
Sprinkle some spring onion greens on top (optional) and enjoy!
Thanks for reading all about Mark’s gluten free chicken chow mein recipe!If you make it, I’d love to see how it turns out so don’t forget to take a snap of your creations and tag me on Instagram!
Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get cooking!
Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
