Gluten Free Chicken Lo Mein

This gluten free lo mein is versatile, easy to make and has crisp chicken, saucy rice noodles and perfectly cooked stir fried veggies. An easy weeknight dinner the whole family will love!

Lo mein is a Chinese dish made with egg noodles and tossed with veggies, protein and a sauce made with a base of soy sauce. It is not traditionally gluten free because egg noodles are usually wheat based, but it is super easy to just swap your favorite rice noodles and use tamari in place of soy sauce to make this a totally gluten free recipe.

It’s incredibly easy to make but it does involve a short marinade time for the chicken. Then just cook the chicken, stir fry the veggies, combine with cooked noodles and the sauce and you’re good to go! If you love this recipe, try my salmon stir fry noodles or chili garlic noodles next!

Tips before we get cooking!

• You can absolutely swap the chicken for tofu to make this a vegetarian or vegan dish! I suggest pressing the tofu, then cutting into cubes before marinating and frying in the oil.
• Be sure to use a low sodium tamari here, the regular stuff will be way too salty. I used a 28% reduced sodium tamari.
• Many oyster sauces are naturally gluten free, just be sure to check the ingredient label to make sure there are no hidden sources of gluten.

How to make gluten free lo mein

Add the sliced chicken breast to a bowl and toss with the tamari, then the cornstarch. Set aside to marinate for about 20 minutes.

Bring a pot of salted water to a boil and cook noodles according to package instructions. Whisk up all ingredients for the sauce and set aside.

Heat a wok or large saute pan with the oil over medium high heat. Add the chicken and cook on each side for about 3 minutes or until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

Set the chicken aside on a plate. Add the oil from the stir fry into the pan. Over medium/high heat, add in the green onion and saute for about 2 minutes.

Add in the carrots, snap peas, pepper, ginger and garlic. Saute for about 5 minutes or until the pepper softens.

Combine the noodles, chicken and veggies in one pan. Pour the sauce on top and toss to combine. Let the noodles absorb any excess sauce for about 1-2 minutes. Garnish with the green part of the green onion and some sesame seeds. Enjoy and try my chicken lettuce wraps next!

My favorite gluten free noodles

There are a lot of different types of noodles that don’t have gluten, my favorite being brown rice noodles. I used a gluten free soba noodle which isn’t traditional for lo mein- but they are made from rice and buckwheat and I just love the texture and flavor in this dish.

You can absolutely use spaghetti noodles, brown rice udon noodles, white rice pad thai noodles- honestly, anything goes here!

Frequently asked questions

Does it keep?

In my opinion, this gluten free lo mein only gets better as it sits while the noodles soak up all of the flavor! Once prepared, it will keep in the fridge for about 3 days. You can enjoy it hot or cold!

Can I use other vegetables?

Definitely! Free to swap in or out any veggies of your choice. Don’t like snap peas? Just leave them out or swap in some broccoli! You can also use frozen veggies as well, just saute them a bit longer than if using fresh. Other delicious veggies include cabbage, mushrooms or green bell pepper. Feel free to get creative!

What’s the difference between lo mein and chow mein?

Though their names sound similar, the main difference between lo mein and chow mein is the cooking method. Both dishes use similar types of noodles (wheat and egg noodles) but lo mein noodles are boiled to be nice and soft like spaghetti, whereas chow mein noodles are stir fried to make them crispy!

More noodle recipes you’ll love!

• Peanut Butter Noodles
• Teriyaki Noodles
• Vegetable Noodle Stir Fry
• Sesame Noodles

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