AuthorStacy SaundersCategoryDifficultyBeginner

Perfect to satisfy your chow mein cravings in a gluten free & low histamine way!

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
Veggies
 ¼ -1/2 c. diced onion
 3 celery stalks
 2 cups cabbage, shredded
 2 tbsp olive oil
Chow Mein Sauce
 ½ cup low histamine soy sauce substitute, gf *recipe link below*
 1 tbsp brown sugar
 1 ½ tsp minced garlic
Noodles
 3 squares gf brown rice ramen *see product link below*
Histamine Level: 1
 rated a 1 due to garlic in chow mein sauce and soy sauce

Low Histamine Soy Sauce Substitute, GF recipe

Lotus Foods Organic Millet & Brown Rice Ramen

Prep Veggies
1

Dice onion. Wash the celery, then slice it diagonally. Wash and slice cabbage into thin strips. Set aside.

2

Fill a large pot with water and bring to a boil on the stove.

Chow Mein Sauce
3

In a small bowl combine low histamine soy sauce substitute, brown sugar, and garlic. Set aside.

Noodles
4

Add the 3 squares of rice ramen noodles to the boiling water and let it boil for 2-3 minutes. Fork occasionally to get noodles to spread out. When they loosen and are softened take them off the heat and strain the water out.

Cook Veggies
5

Add olive oil in a large skillet and turn it to medium heat. When it's warmed add onion and celery. Cook for 3-4 minutes or until it's tender. Stir in cabbage until heated through, about 2 min.

6

Stir in the rice ramen noodles and chow mein sauce until it's well combined. Remove from heat and serve immediately!

Try this chow mein as a side to this low histamine mongolian beef, or sweet and sour chicken, or just eat it by itself!

This recipe is adapted from one of my favorite chow mein recipes from before I started low histamine. I LOVE panda express chow mein!!! And even though this doesn't taste exactly like their chow mein because of gluten free noodles, it is still super tasty and totally satisfies my chow mein cravings. 

Recipe adapted from Chungah: Panda Express Chow Mein Copycat 

Ingredients

Veggies
 ¼ -1/2 c. diced onion
 3 celery stalks
 2 cups cabbage, shredded
 2 tbsp olive oil
Chow Mein Sauce
 ½ cup low histamine soy sauce substitute, gf *recipe link below*
 1 tbsp brown sugar
 1 ½ tsp minced garlic
Noodles
 3 squares gf brown rice ramen *see product link below*
Histamine Level: 1
 rated a 1 due to garlic in chow mein sauce and soy sauce

Directions

Prep Veggies
1

Dice onion. Wash the celery, then slice it diagonally. Wash and slice cabbage into thin strips. Set aside.

2

Fill a large pot with water and bring to a boil on the stove.

Chow Mein Sauce
3

In a small bowl combine low histamine soy sauce substitute, brown sugar, and garlic. Set aside.

Noodles
4

Add the 3 squares of rice ramen noodles to the boiling water and let it boil for 2-3 minutes. Fork occasionally to get noodles to spread out. When they loosen and are softened take them off the heat and strain the water out.

Cook Veggies
5

Add olive oil in a large skillet and turn it to medium heat. When it's warmed add onion and celery. Cook for 3-4 minutes or until it's tender. Stir in cabbage until heated through, about 2 min.

6

Stir in the rice ramen noodles and chow mein sauce until it's well combined. Remove from heat and serve immediately!

Notes

Low Histamine Chow Mein- GF, DF, Soy Free
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4 Comments

  1. Amanda Knight April 18, 2021 at 9:44 am

    Hello! I was wondering if you ever freeze this recipe?

    Reply
    1. Stacy Saunders April 19, 2021 at 9:05 am

      I have not ever frozen this recipe. I feel like it would get pretty soggy when reheated. But it’s always worth a try! I’ve been surprised at the number of things that freeze well. Plain noodles freeze great, so it could potentially work.

      Reply
  2. Juanita Natascha Tomazsewski March 16, 2024 at 7:20 am

    Omg this is soo good.
    I have been craving Asian food lately, but due to Histamine Intolerance and a Nickel Allergy can’t have it. This definitely hits the spot along with the Mongolian beef (I maybuse less sugar next time lol was a bit sweet). Thank you so much for this. Definitely will make this alot more

    Reply
    1. admin June 13, 2024 at 1:27 pm

      I’m so glad you liked it! The Mongolian is a bit sweet, I’ve used less sugar on that too.

      Reply

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