Gluten-Free Mixed Meat Chow Mein
Indulge in the tantalizing flavors of this Gluten-Free Mixed Meat Chow Mein, a wholesome and satisfying dish perfect for lovers of hearty stir-fries. Packed with tender slices of chicken, beef, and succulent shrimp, this recipe showcases the harmonious blend of gluten-free soy sauce, oyster sauce, and sesame oil for a rich, savory experience. Fresh, crispy vegetables like julienned carrots, snow peas, and vibrant red bell peppers bring both color and crunch, while gluten-free chow mein noodles tie everything together seamlessly. Each bite bursts with the aromatic essence of ginger and garlic, all expertly stir-fried to perfection in a scorching-hot wok. Perfect for a quick weeknight dinner, this restaurant-quality chow mein is ready to impress your family or guests in just 40 minutes! Whether you’re gluten-intolerant or simply seeking a flavorful meal, this recipe is a must-try delight.
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Recipe Information
Ingredients
- 200 grams Gluten-free chow mein noodles
- 150 grams Chicken breast
- 150 grams Beef sirloin
- 150 grams Shrimp, peeled and deveined
- 60 ml Soy sauce, gluten-free
- 30 ml Oyster sauce, gluten-free
- 15 ml Sesame oil
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 unit Carrot, julienned
- 1 unit Red bell pepper, sliced
- 100 grams Snow peas
- 3 units Spring onions, sliced
- 30 ml Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cook the gluten-free chow mein noodles according to the package instructions, drain, rinse with cold water, and set aside.
Slice the chicken breast and beef sirloin thinly across the grain. Pat dry the shrimp with a paper towel.
In a bowl, mix half of the gluten-free soy sauce, gluten-free oyster sauce, and sesame oil. Divide this marinade equally between two smaller bowls.
Add the chicken slices to one bowl of marinade and the beef slices to the other. Marinate for at least 10 minutes.
Heat half of the vegetable oil in a large wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry until fragrant, about 30 seconds.
Add the marinated chicken to the wok and stir-fry until cooked through, approximately 3-4 minutes. Remove and set aside.
In the same wok, add the remaining vegetable oil. Stir-fry the marinated beef until browned, about 3-4 minutes. Remove and set aside.
Add the shrimp to the wok and stir-fry until pink and opaque, about 2 minutes. Remove and set aside.
Add the carrot, red bell pepper, and snow peas to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
Return the chicken, beef, and shrimp to the wok. Add the cooked noodles, remaining gluten-free soy sauce, salt, and black pepper. Toss everything together and stir-fry for another 2-3 minutes until well combined and heated through.
Sprinkle the sliced spring onions over the chow mein, give it a final toss, and serve hot.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 8275 mg | 360% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 21.2 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
