Chicken Rice-Noodle Lo Mein

Chicken Rice-Noodle Lo Mein

Servings: 8 | Prep & Cook: 35 minutes

Ingredients

• 16 oz wide rice noodles (or gluten-free brown rice spaghetti)
• 2 lbs boneless, skinless chicken breast, thinly sliced
• 1 Tbsp cornstarch
• 3 Tbsp avocado oil, divided
• 4 cups shredded cabbage or 1 (14 oz) bag coleslaw mix
• 2 cups shredded carrots
• 1 red bell pepper, thinly sliced
• 8 oz mushrooms, sliced (optional)
• 4 cloves garlic, minced
• 1 Tbsp fresh ginger, grated
• 4 green onions, sliced

Sauce: ½ cup gluten-free tamari, 2 Tbsp toasted sesame oil, 2 Tbsp honey or brown sugar, 1 Tbsp rice vinegar, 2 tsp cornstarch, ¼ cup water

Directions

1. Cook or soak the rice noodles according to the package, stopping 1 minute early. Rinse with cold water, drain, and toss with a few drops of oil so they don't stick.
2. Whisk the sauce ingredients in a bowl.
3. Toss the chicken with 1 Tbsp cornstarch and 1 Tbsp of the sauce.
4. Heat 2 Tbsp oil in a large wok or Dutch oven over medium-high heat. Cook the chicken in a single layer, 5-6 minutes, until browned and cooked through. Set it aside.
5. Add the remaining oil, cabbage, carrots, pepper, and mushrooms. Stir-fry 3-4 minutes until crisp-tender. Add garlic and ginger for 30 seconds.
6. Add the noodles, chicken, and sauce. Toss with tongs for 1-2 minutes until the sauce thickens and coats everything.
7. Top with green onions.

Tip: Rice noodles go from perfect to mushy fast. Undercook them slightly, since they finish in the sauce.

GF/DF Notes

• Rice noodles are naturally GF. Check that the label lists only rice and water, since some 'stir-fry noodles' contain wheat.
• Tamari labeled gluten-free replaces soy sauce, and the recipe skips oyster sauce (most contain wheat).

Leftover Ideas

• Good cold for lunch the next day
• Add a fried egg on top for a quick reheat dinner

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