Egg noodles are one of the hardest things to replicate gluten free and I don't think I've ever seen a decent alternative. Rice noodles are too bland, in my opinion. However, gluten free tagliatele works pretty well, and that's what I've used in the recipe below.
You can use any meat or vegetables to make this really simple dish. I think I might need to open my own chippy soon!
If you're following a FODMAP diet, this is a low FODMAP dish too!
Chow Mein
Serves 2
2 chicken breasts or quick-frying steak
4 spring onions, sliced into thin strips
150g thinly sliced mushrooms
1 thinly sliced green, yellow or red pepper
Garlic oil
4 tbsp tamari/gluten free soy sauce
2 tbsp oyster sauce
2 tbs rice vinegar
150g cooked gluten free tagliatelle/spaghetti/rice noodles
Salt & pepper to taste
Optional: chicken/beef/vegetable stock, extra soy sauce, chilli flakes (if you want a bit of spice!)
Thinly slice meat into strips and marinate in chilli flakes (if using), tamari, oyster sauce and rice vinegar. Place in fridge for at least half an hour (I tend to do this in the morning and leave all day).
Cook pasta/noodles according to instructions.
Heat a couple of teaspoons of garlic oil in a wok and add meat/vegetables. Cook for a few minutes til brown/softened and add the rest of the vegetables, coating in the sauce. Cook until meat and vegetables are tender and add the cooked noodles. Add a little more soy sauce. I like this quite dry, but if you want more sauce you could add some stock while the meat and vegetables are cooking.
If you're a vegetarian, simply omit the meat and instead marinate the vegetables, adding more peppers and mushrooms to compensate. You could add any veg to this dish, but ones you can slice thinly work best.
