Gluten-Free Shanghai Maifun with Chicken and Broccoli
When we originally created this gluten free Chinese recipe featuring noodles, our Junior Editor Viva was 10 years old. Loaded with chicken, broccoli, and flavor, it’s still a favorite even now that she’s a teen.
Shanghai Maifun with Chicken and Broccoli
Family-friendly, fast, and affordable—what’s not to like? By the way, maifun rice noodles are rustic versions of super-thin “angel-hair” pasta. They’re usually available in the international foods aisle at supermarkets.
Servings 4 people
Ingredients
- 1 8-ounce package maifun rice noodles
- 1 tablespoon toasted sesame oil
- 1⁄2 cup gluten-free tamari
- 2 tablespoons sugar
- 2 cloves garlic very thinly sliced
- 2 teaspoons peeled finely grated fresh ginger
- 1⁄4 cup peanut oil or canola oil
- 1 boneless skinless chicken breast, sliced into thin strips
- 2 cups broccoli florets
- 2 large carrots peeled and cut into thin matchsticks
- 2 green onions white and light green parts, cut into 1-inch pieces
- 1⁄2 cup chicken broth or water
Instructions
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Cook the noodles as directed on the package, drain well, toss with the sesame oil, and reserve.
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In a large bowl, combine the tamari, sugar, garlic, and ginger. Stir to dissolve the sugar. Reserve.
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Heat the peanut oil in a wok or deep frying pan over high heat. Add the chicken and cook, stirring constantly, until the meat is just cooked through, 1 to 2 minutes. Transfer to a plate with a slotted spoon. Add the broccoli, carrots, and green onions to the wok and stir-fry, stirring constantly, about 2 minutes. Reduce the heat to medium-high. Add the tamari mixture and chicken broth, bring to a simmer, and let it simmer for 5 minutes. Add the reserved chicken and noodles. Toss to coat and warm through. Serve.
Photography Lou Leskon
