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Chow Mein Recipe--Key to Gluten-free Cantonese Style Meals

Updated September 16, 2017.

Chow Mein Recipe--Key to Gluten-free Cantonese Style Meals

This delicious chow mein recipe is a gluten-free version of America's favorite Chinese noodle dish . . . all the bright color, tender-crisp bite and the oh-so-good flavor you are craving!

It's easy to make Chinese take-out food at home!


Chow + Mein = Stir-fried Noodles

We are talking about "real" chow mein, where the terms, "chow" and "mein", are true to their definitions, not the deep fried noodle kind found only in America.

Chow = pan fry, sauté or stir-fry

Mein = noodle

By definition, chow mein is a vegetable stir-fried noodle dish primarily containing bean sprouts and a flavorful sauce.  Often, chow mein includes celery and water chestnuts as well.  Some versions are known to add a combination of other vegetables, such as onion, carrots, Bok Choy, Napa cabbage, ginger and garlic.


Subgum (or Sub Gum or Sub-gum) = Mixed

In the ancient Chinese language, "subgum" is a new word, originating early in the 20th century, used in mid-century cookbooks instead of "chow mein" when referring to chow mein recipes where an animal based protein has been added.

The term, "subgum", or its variations, "sub gum" or "sub-gum", means, "mixed".

The most commonly accepted protein additions are chicken, pork, shrimp or beef, but frugal cooks have been known to throw in whatever fresh or leftover proteins they have on hand, such as egg, tofu or fish.


To Your Good Health

With a nod to traditional chow mein recipes, we increased the nutrition of this Chinese noodle dish by adding a variety of other vegetables.

For a complete meal packed with health-building nutrition, serve this chow mein recipe with one of the following combinations on the side:

  • Shrimp cocktail, green salad with vinaigrette dressing and Almond Custard for dessert
  • Fried shrimp and iceberg lettuces wedges with Bleu Cheese Dressing
  • Smoked Salmon appetizer and a plate of sliced fresh tomato, bell pepper and cucumber arranged around a mound of cottage cheese
  • Whole fresh tomatoes stuffed with cottage cheese.




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Chow Mein Recipe--Key to Gluten-free Cantonese Style Meals


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Chow Mein Recipe--Key to Gluten-free Cantonese Style Meals


Deliciously easy Chinese take-out at home!

Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 4 servings

Ingredients:
- 1 pound gluten-free spaghetti
- 1 cup cool chicken broth (or vegetable broth)
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon Chinese rice wine or dry white wine
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh grated ginger or 1/8 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon, plus 1 teaspoon potato starch
- 1 tablespoon oil
- 2 cups celery, cut on the diagonal (about 4 stalks)
- 1 medium onion peeled and sliced
- 1 cup carrot, cut on the diagonal (about 2 medium carrots)
- 1 cup mushrooms, sliced
- 1 pound fresh bean sprouts or 2 1/2 cups canned bean sprouts, drained
- 1/2 large head Napa cabbage or Bok Choy, slice thin
- 1 cup canned water chestnuts, drained and sliced
- 2 garlic cloves, peeled and minced
- 1/2 cup scallions (green onions), chopped

Instructions:
1. Cook and drain the gluten-free spaghetti according to manufacturer's directions; keep warm and set aside.
2. In a liquid measuring cup, combine chicken broth, gluten-free soy sauce, Chinese rice wine, sesame oil, ginger, black pepper and potato starch, and then set aside.
3. Heat a wok or Dutch oven over medium high heat and add oil.
4. Add celery, onion, carrot and mushrooms, and chow (stir-fry or sauté) for 1 minute.
5. Add bean sprouts and Napa cabbage, and chow for 1 minute.
6. Add water chestnuts and garlic, and chow for 30 seconds.
7. Add soy sauce mixture and spaghetti, and then gently toss all together until all ingredients are coated with sauce and are heated through.
8. Remove to serving platter.
9. Garnish with scallions.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Low Fat, Nut-free, Sugar-free, Vegan, Vegetarian



Variations

Beef Subgum

  1. Prepare ingredients as directed in key recipe.
  2. Add 1 pound beef, boned and cut into 1/2 inch pieces.
  3. Chow beef in hot oil until edges are seared, about 3 minutes.
  4. Remove from wok and set aside.
  5. Cook vegetables and finish off chow mein as directed in key recipe.


Chicken Subgum

  1. Prepare ingredients as directed in key recipe.
  2. Add 1 pound chicken, boned and cut into 1/2 inch pieces.
  3. Chow chicken in hot oil until edges are seared, about 3 minutes.
  4. Remove from wok and set aside.
  5. Cook vegetables and finish off chow mein as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 450g gluten free spaghetti
  • 250 ml cool chicken broth
  • 45 ml gluten-free soy sauce
  • 15 ml Chinese rice wine or dry white wine
  • 5 ml sesame oil
  • 2.5 ml fresh grated ginger or 0.5 ml ground ginger
  • 1.25 ml black pepper
  • 15 ml, plus 5 ml potato starch
  • 15 ml oil
  • 500 ml celery, cut on the diagonal (about 4 stalks)
  • 1 medium onion peeled and sliced
  • 250 ml carrot, cut on the diagonal (about 2 medium carrots)
  • 250 ml mushrooms, sliced
  • 450g fresh bean sprouts or 625 ml canned bean sprouts, drained
  • 1/2 large head Napa cabbage or Bok Choy, slice thin 
  • 250 ml canned water chestnuts, drained and sliced
  • 2 garlic cloves, peeled and minced
  • 125 ml scallions (green onions), chopped

Instructions

  1. Cook and drain the gluten-free spaghetti according to manufacturer's directions; keep warm and set aside.
  2. In a liquid measuring cup, combine chicken broth, gluten-free soy sauce, Chinese rice wine, sesame oil, ginger, black pepper and potato starch, and then set aside.
  3. Heat a wok or Dutch oven over medium high heat and add 1 tablespoon oil.
  4. Add celery, onion, carrot and mushrooms, and chow (stir-fry or sauté) for 1 minute.
  5. Add bean sprouts and Napa cabbage, and chow for 1 minute.
  6. Add water chestnuts and garlic, and chow for 30 seconds.
  7. Add soy sauce mixture, spaghetti and gently toss and chow all together until all ingredients are coated with sauce and are heated through.
  8. Remove to serving platter.
  9. Garnish with scallions.


Pork Subgum

  1. Prepare ingredients as directed in key recipe.
  2. Add 1 pound pork, boned and cut into 1/2 inch pieces.
  3. Chow pork in hot oil until edges are well seared, about 5 minutes.
  4. Remove from wok and set aside.
  5. Cook vegetables and finish off chow mein as directed in key recipe.


Shrimp Subgum

  1. Prepare ingredients as directed in key recipe.
  2. Add 1 pound large shrimp, shelled, de-veined and halved.
  3. Chow shrimp in hot oil about 5 minutes.
  4. Remove from wok and set aside.
  5. Cook vegetables and finish off chow mein as directed in key recipe.


Tofu Subgum

  1. Prepare ingredients as directed in key recipe.
  2. Add 1 pound firm tofu, drained, rinsed and cut into 1/2 inch cubes.
  3. Cook vegetables and tofu, and finish off chow mein as directed in key recipe.



More Vegetable Recipes You Might Enjoy!

BBQ Baked Beans

New England Baked Beans

German Sauerkraut

Irish Cabbage

Creamed Corn--Like Grandma Used to Make

German Mashed Potatoes

Irish Mash

Grandma's Candied Yams Recipe


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