Perfect to satisfy your chow mein cravings in a gluten free & low histamine way!
Dice onion. Wash the celery, then slice it diagonally. Wash and slice cabbage into thin strips. Set aside.
Fill a large pot with water and bring to a boil on the stove.
In a small bowl combine low histamine soy sauce substitute, brown sugar, and garlic. Set aside.
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.
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.
Stir in the rice ramen noodles and chow mein sauce until it's well combined. Remove from heat and serve immediately!
0 servings