Go Back
+ servings
gluten free chinese recipe

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


  • 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


  1. Cook the noodles as directed on the package, drain well, toss with the sesame oil, and reserve.
  2. In a large bowl, combine the tamari, sugar, garlic, and ginger. Stir to dissolve the sugar. Reserve.
  3. 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.