Gluten-Free Rice Noodle Chow Mein with Vegetables
This Gluten-Free Rice Noodle Chow Mein delivers restaurant-quality flavor without hidden gluten. It’s made with tender rice noodles and colorful vegetables, including carrots, celery, mushrooms, onions, and cabbage, that add both nutrition and crunch. And it all cooks in one skillet or wok for an easy weeknight meal when you’re craving Chinese food.
Want a flavorful alternative to Chinese takeout that you can make at home in just one pan? This Gluten-Free Rice Noodle Chow Mein with Vegetables delivers all the satisfaction of your favorite restaurant dish without the worry about hidden gluten. The rice noodles cook to the perfect texture while absorbing the naturally sweetened honey sauce, and the colorful vegetables, including carrots, celery, mushrooms, onions, and cabbage, add both nutrition and crunch.
You can customize this recipe with your favorite vegetables, but I’ve found these to be the most delicious and easily digestible. What sets this recipe apart is how easily you can make it all in one skillet or wok. I love using my HexClad Hybrid Deep Saute Pan. My family loves how everyone can customize their bowl with their favorite protein, and I appreciate how quickly it comes together after a busy week. With just one wok or large skillet needed, you’ll have a complete meal with minimal cleanup – perfect for when you’re craving Chinese food but need to keep it gluten-free!
Why You’ll Love This Gluten-Free Chow Mein Recipe
- Quick weeknight solution: Ready in under 30 minutes with simple ingredients you likely have on hand.
- One-pan wonder: Everything cooks in a single wok or large skillet for minimal cleanup.
- Family-friendly flexibility: Easily customizable with your favorite veggies and protein options.
- Better than takeout: Satisfies Chinese food cravings while being completely gluten-free and budget-friendly.
Ingredients & Substitutions
Here is everything you need to make gluten-free rice noodle chow mein with vegetables:
Rice Noodles: These gluten-free noodles form the perfect base for our chow mein. You can substitute with gluten-free spaghetti or other gluten-free noodles if rice noodles aren’t available.
Light Olive Oil: Helps sauté vegetables without sticking and adds a mild flavor. Avocado oil makes an excellent substitute for higher heat cooking.
Onion: Provides a savory foundation for the dish. Red onion can add a pop of color if you prefer.
Carrots: Add natural sweetness and a beautiful color. Julienne them into thin strips for faster cooking.
Celery: Contributes a fresh crunch and aromatic flavor. Bok choy stems can work as a substitute.
Mushrooms: Create a meaty texture and earthy flavor. Shiitake or button mushrooms both work well.
Cabbage: Adds volume and a satisfying crunch. Napa cabbage or green cabbage both work beautifully.
Garlic: Fresh minced garlic infuses the dish with aromatic flavor. Garlic powder (1/2 teaspoon per clove) works in a pinch.
Eggs: Create little pockets of protein throughout the dish, but you can omit them. For a vegan version, crumbled tofu seasoned with turmeric makes a good substitute.
Chicken Stock: This forms the base of our sauce. Vegetable broth works perfectly for a vegetarian version.
Honey: Provides natural sweetness to balance the savory elements. Brown sugar or maple syrup can be substituted.
Rice Vinegar: Adds a gentle tang to the sauce. Apple cider vinegar is a good alternative.
Soy Sauce: Use gluten-free tamari or coconut aminos to keep this dish completely gluten-free.
Sesame Oil: Delivers that authentic Asian flavor profile. A little goes a long way!
Cornstarch: Thickens the sauce to coat the noodles perfectly. Arrowroot powder is a good substitute.
Ginger: Fresh ginger adds a warm, zesty flavor. Ground ginger (1/4 teaspoon per teaspoon fresh) works too.
Salt & Pepper: Enhances all the other flavors in the dish. Adjust to taste.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it suitable for various dietary needs while keeping the same great texture and flavor.
Gluten-Free: The recipe is already gluten-free as written using rice noodles and gluten-free tamari or coconut aminos instead of regular soy sauce.
Dairy-Free: This recipe is naturally dairy-free as written (just skip the optional butter for scrambling eggs).
Vegan: Replace eggs with crumbled tofu and use vegetable broth instead of chicken stock. Swap honey for maple syrup or brown sugar.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Gluten-Free Rice Noodle Chow Mein Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Chop the Vegetables
Thinly slice 1/2 onion, 3 carrots, and 3 stalks of celery. Slice 2 cups of mushrooms and shred 1/4 head of cabbage. Mince 3 cloves of garlic.
Step 2: Prepare the Sauce
In a small bowl, whisk together 1 cup chicken stock, 2 tablespoons honey, 2 tablespoons white rice vinegar, 2 tablespoons gluten-free soy sauce or tamari, 1 tablespoon sesame oil, 1 tablespoon cornstarch, 2 teaspoons ginger, 1/2 teaspoon salt, and 2 dashes pepper until smooth. Set aside.
Step 3: Boil the Noodles
Bring a wok or large pan filled with 4 cups of water to a boil. Add 8 ounces of rice noodles (break them in half for easier cooking and eating) and cook according to package instructions, usually about 4-5 minutes, until just tender. Drain and rinse with cold water to prevent sticking. Toss with about 1 tablespoon of sesame oil to keep them separated. Set aside.
Step 4: Sauté the Vegetables
In the same wok or large skillet, heat 2 tablespoons of light olive oil over medium-high heat.
Add the onion, carrots, and celery and season with a little salt. Sauté for 2-3 minutes until slightly softened. Putting on a lid helps them cook faster.
Add the mushrooms and allow them to cook for a minute, then add the cabbage. Pour another tablespoon of sesame oil over the cabbage, then continue to cook for another 3-4 minutes until everything is tender.
Step 5: Scramble the Egg
Push the vegetables to the edges of the wok, creating a space in the center. Add a small pat of butter (optional) and crack in 2 eggs and season with two pinches of salt. Scramble the eggs until fully cooked, then mix them into the vegetables.
Step 6: Combine Everything
Carefully pour the sauce into the wok. Let it cook for 2-3 minutes, stirring frequently, until the sauce thickens.
Add the cooked rice noodles and stir everything together until well combined and heated through. Remove from heat and serve hot. Pair with your favorite Asian-inspired protein like teriyaki chicken, beef, or tofu.
Expert Recipe Tips
Break the noodles before cooking: Breaking rice noodles in half makes them easier to stir-fry and eat with chopsticks.
Keep vegetables in even sizes: Cut all vegetables to similar thickness for even cooking to ensure nothing gets overcooked.
Don’t skip the sauce mixing step: Whisking the cornstarch with liquids before adding to the pan prevents clumping and ensures a smooth sauce.
Use high heat for authentic wok flavor: A properly heated wok or large skillet creates that restaurant-quality sear on vegetables.
Season in layers: Adding a little salt to the vegetables as they cook builds flavor much better than seasoning only at the end.
Delicious Serving Suggestions
- Teriyaki chicken: I like to serve sliced teriyaki chicken on top for a complete protein-packed meal. You’ll love it because the sweet teriyaki complements the savory noodles perfectly.
- Crispy tofu: Serve with crispy tofu cubes for a vegetarian option. You’ll love how the tofu soaks up all the delicious sauce.
- Sesame seeds and green onions: I always sprinkle these on top just before serving. You’ll love the added texture and fresh flavor they bring to each bite.
- Chili oil on the side: I set out a small dish of chili oil for those who like heat. You’ll love how it allows everyone to customize their spice level.
Do you love Asian-inspired food? Check out more of my easy and nutritious Asian-inspired recipes:
- Healthier Mongolian Beef and Broccoli Recipe
- Best Juicy Honey Ginger Chicken Breast Pan-Seared
- Gluten-Free Brown Fried Rice with Egg in Hexclad
- Gluten-Free Sweet and Sour Chicken in Hexclad
Gluten Free Rice Noodles with Vegetables
Ingredients
- 8 ounces stir fry rice noodles
- 2 tablespoons light olive oil
- 1/2 onion
- 3 carrots
- 3 stalks celery
- 2 cups mushrooms
- 1/4 head cabbage
- 3 cloves garlic
- 2 eggs
Sauce:
- 1 cup chicken stock
- 2 tablespoons honey
- 2 tablespoons white rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 teaspoons ginger
- 1/2 teaspoon salt
- 2 dashes pepper
Instructions
- Thinly slice 1/2 onion, 3 carrots, and 3 stalks of celery. Slice 2 cups of mushrooms and shred 1/4 head of cabbage. Mince 3 cloves of garlic.
- In a small bowl, whisk together 1 cup chicken stock, 2 tablespoons honey, 2 tablespoons white rice vinegar, 2 tablespoons gluten-free soy sauce or tamari, 1 tablespoon sesame oil, 1 tablespoon cornstarch, 2 teaspoons ginger, 1/2 teaspoon salt, and 2 dashes pepper until smooth. Set aside.
- Bring a wok or large pan filled with 4 cups of water to a boil. Add 8 ounces of rice noodles (break them in half for easier cooking and eating) and cook according to package instructions, usually about 4-5 minutes, until just tender. Drain and rinse with cold water to prevent sticking. Toss with about 1 tablespoon of sesame oil to keep them separated. Set aside.
- In the same wok or large skillet, heat 2 tablespoons of light olive oil over medium-high heat.Add the onion, carrots, and celery and season with a little salt. Sauté for 2-3 minutes until slightly softened. Putting on a lid helps them cook faster.Add the mushrooms and allow them to cook for a minute, then add the cabbage. Pour another tablespoon of sesame oil over the cabbage, then continue to cook for another 3-4 minutes until everything is tender.
- Push the vegetables to the edges of the wok, creating a space in the center. Add a small pat of butter (optional) and crack in 2 eggs and season with two pinches of salt. Scramble the eggs until fully cooked, then mix them into the vegetables.
- Carefully pour the sauce into the wok. Let it cook for 2-3 minutes, stirring frequently, until the sauce thickens.Add the cooked rice noodles and stir everything together until well combined and heated through. Remove from heat and serve hot.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Amazing flavor!
Thank you, Karen! 🙂
The sauce was really easy to make and has so much flavor! I haven’t added eggs before and that was a nice touch. I also made your sesame chicken which tasted amazing with this. You’re on a roll, Nicole!!
Thank you for the review, Mandy!
I hope you have a chance to try this delicious recipe! Let me know what you think here in the comments 🙂