Barley Free Gluten Free Yakisoba
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp tamari
- 2 tbsp oyster sauce (gluten free)
- 1 tbsp worcestershire sauce (gluten free)
- 1 tbsp ketchup
- 1 tsp sesame oil
- 1 tsp sugar
For the noodles and stir-fry
- 8 oz gluten free spaghetti or rice noodles (medium-width)
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 12 oz boneless, skinless chicken thighs, thinly sliced
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups green cabbage, thinly sliced
- 1 medium carrot, julienned or coarsely grated
- 3 scallions, cut into 1-inch pieces (green and white parts separated)
For serving
- 1 tbsp pickled ginger (optional)
- 1 tsp sesame seeds (optional)
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Whisk together the tamari, gluten free oyster sauce, gluten free Worcestershire sauce, ketchup, sesame oil, and sugar in a small bowl until the sugar dissolves. Set aside.
- 2
Cook the gluten free spaghetti in a large pot of boiling salted water according to package directions until just tender. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with a small drizzle of neutral oil to prevent sticking. Set aside.
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