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Low FODMAP Chicken Chow Mein

Servings: 4
A quick and family-friendly Low FODMAP Chicken Chow Mein with tender chicken, crunchy vegetables and noodles tossed in an easy homemade chow mein sauce. Ready in around 30 minutes and perfect for Friday fakeaway night.
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Skip the takeaway and make this easy Low FODMAP Chicken Chow Mein instead. Tender chicken, colourful crunchy vegetables and noodles are tossed together in a simple homemade chow mein sauce for a family dinner that’s ready in around 30 minutes.

This is exactly the kind of meal I love for a Friday night. It feels like a takeaway, but I know exactly what’s gone into it and there’s no need to cook a separate Low FODMAP meal.

And most importantly? It got a very enthusiastic thumbs-up from my boys!

Why You’ll Love This Recipe

This Chicken Chow Mein is:

  • Quick: on the table in around 30 minutes.
  • Family friendly: mild enough for everyone, with extra chilli added at the table.
  • Packed with vegetables: carrots, pepper and pak choi all go into the wok.
  • Easy to customise: everyone can add their own favourite toppings.
  • A proper Friday Fakeaway: all the fun of takeaway night without needing a separate Low FODMAP dinner.

⚠️ Check the Label

Noodles: Choose noodles that are suitable for your own Low FODMAP requirements and check the ingredients carefully.

Oyster sauce: Check the label, as ingredients vary considerably between brands and some products may contain garlic or onion.

Soy sauce/tamari: Check your chosen product if you are sensitive to any additional ingredients.

Chilli sauce: If serving alongside, choose a suitable product and check for garlic and onion.

💛 Kate’s Kitchen Tip

Get everything ready before you turn on the wok.

Have the chicken sliced, vegetables chopped, sauce mixed and noodles ready to go before you start cooking.

Once the wok gets hot, this dinner comes together incredibly quickly – you don’t want to be halfway through chopping a carrot while your chicken is cooking!

Friday Fakeaway

Put chilli sauce, sesame seeds and extra soy sauce or tamari on the table and let everyone customise their own bowl.

It gives you that relaxed Friday-night takeaway feeling without having to cook a separate Low FODMAP dinner.

Easy Swaps

Chicken: Chicken thighs would also work well; just make sure they’re thoroughly cooked.

Vegetables: Use whichever suitable vegetables your family enjoys and that fit your personal Low FODMAP tolerances.

Gluten-free: Use suitable gluten-free noodles and tamari, checking all other packaged ingredients.

Storage & Leftovers

Allow leftovers to cool and refrigerate promptly in an airtight container.

Reheat thoroughly until piping hot throughout. Take particular care with previously cooked noodles and follow the storage and reheating instructions on the noodle packaging.

♻️ Saturday Lunch

If there’s a portion left, you’ve already got lunch sorted. Reheat thoroughly and add some freshly sliced spring onion greens or a sprinkle of sesame seeds just before serving.

Cook once, eat twice – even on fakeaway night.

Low FODMAP Chicken Chow Mein

Servings: 4

Description

This easy Low FODMAP Chicken Chow Mein combines tender chicken, colourful vegetables and noodles with a simple homemade chow mein sauce. Ready in around 30 minutes, it's a brilliant family-friendly Friday fakeaway that means everyone can enjoy the same dinner.

For the Chow Mein

Cooking Mode Disabled

For the Chow Mein Sauce

Instructions

  1. Make the sauce. Add the soy sauce or tamari, oyster sauce, sesame oil, maple syrup or brown sugar, ginger, Chinese five spice and water to a small bowl. Mix well and set aside.
  2. Prepare the noodles. Cook or soak the noodles according to the packet instructions. Drain well and set aside.
  3. Cook the chicken. Heat the garlic-infused oil in a large wok or frying pan over a high heat. Add the sliced chicken and stir-fry until browned and thoroughly cooked through.
  4. Add the vegetables. Add the carrots and red pepper and stir-fry for 3–4 minutes, keeping everything moving so the vegetables begin to soften while retaining a little bite.
  5. Add the greens. Add the pak choi and the green spring onion tops. Stir-fry briefly until they begin to soften.
  6. Bring everything together. Add the drained noodles and prepared chow mein sauce to the wok. Toss everything together over a high heat until the noodles are evenly coated and everything is piping hot.
  7. Finish and serve.
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