Gluten-Free Vegetarian Chow Fun

Keywords: vegetarian, gluten-free, dairy-free, peanut-free, one-pot

Serves: 2

Prep Time: 20 minutes

Total Time: 30 minutes

Equipment: wok/skillet, strainer, tongs or chopsticks


  • 4 oz dried wide rice noodles
  • 1½ tablespoons + 1 teaspoon sesame oil
  • 2 large eggs
  • 1 cup broccoli florets
  • 6 white mushrooms, sliced
  • 1 medium red bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • Crushed red pepper flakes, to taste
  • Ground black pepper, to taste
  • 2 tablespoons gluten-free soy sauce
  • 2 scallions/green onions, chopped


  1. Cook dried noodles based on instructions listed on packaging. Rinse with cold water and drain. Add 1 teaspoon of sesame oil to the noodles and gently mix through or toss.
  2. Heat up a wok or large skillet with ½ tablespoon of sesame oil. Add in 2 scrambled eggs and cook thoroughly.
  3. Add in the remaining 1½ tablespoons of sesame oil. Add in the broccoli, sliced white mushrooms, and red bell pepper. Stir and cook for approximately one minute or until the mushrooms begin to brown.
  4. Add in the garlic and ginger. Sprinkle in crushed red pepper flakes and ground black pepper to taste. Stir and cook for approximately 30 seconds.
  5. Add the noodles and soy sauce. Gently toss a few times to mix, careful not to break the noodles.
  6. Add in the chopped scallions and cook for around 1 minute, just so the green onions become wilted.


  • To keep the recipe gluten-free, use gluten-free soy sauce.
  • If watching sodium levels, use reduced-sodium soy sauce.
  • Substitute eggs with tofu to make the dish vegan.
  • Use chicken as a protein instead of eggs.
  • Add any vegetables you prefer.


  • Keeps for 3-4 days refrigerated.
  • Store in a sealed container.
  • Reheat on stovetop or in microwave.

Nutrition Notes:

  • This recipe is a great way to get a boost of veggies filled with fiber and vitamins C and K. The eggs in this dish are also a good source of B vitamins and protein.

Savings Tip:

  • Frozen broccoli can be used instead of fresh broccoli for this recipe. It is also possible to use ¼ teaspoon dried ginger instead of 1 tablespoon of fresh ginger.

Nutrition Facts:

Total Servings: 2
Serving Size: 1/2 of the wok/skillet

Amount Per Serving % Daily Value
Calories: 455 calories23%
Total Fat: 18 g27%
Saturated Fat: 3.5 g17%
Cholesterol: 187 mg62%
Sodium: 1146 mg48%
Total Carbohydrates: 60 g20%
Dietary Fiber: 5 g19%
Added Sugar: 15 g0%
Protein: 15 g29%
Vitamin D: 47 IU12%
Calcium: 80 mg8%
Iron: 3 mg14%
Potassium: 517 mg15%