Rye Free Gluten Free Yakisoba

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the sauce

3 tbsp tamari
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.Kikkoman Gluten-Free Tamari Soy Sauce
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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 oil 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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