If you’ve ever craved that irresistible takeout style lo mein but had to skip it because of gluten, this one’s for you. This homemade gluten free chicken lo mein delivers all the rich, savory, slightly sweet flavors you love with no delivery required. Using gluten free spaghetti as the perfect noodle swap, crisp tender veggies, and juicy air fried chicken tenderloins from the Ninja Air Crisp or your preferred Air Fryer, this dish proves comfort food can absolutely be clean, easy, and delicious.

Whether you’re feeding the family, meal prepping for the week, or just satisfying a lo mein craving in under 30 minutes, this recipe hits every note, texture, flavor, and that cozy takeout nostalgia.

If you’re not a meat eater, make it vegetarian by withholding the chicken or adding your favorite tofu! 

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 4

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Ingredients

For the Lo Mein:

• 12 oz gluten free spaghetti 

• 1 tablespoon olive or avocado oil

• 1 small onion, thinly sliced

• 1 cup snap peas, trimmed

• 1 cup shredded carrots

• 1 cup shredded purple cabbage

• 1 (8 oz) can sliced water chestnuts, drained

• 1/3 cup gluten free soy sauce 

• 2 tablespoons brown sugar

• 1/2 teaspoon red pepper flakes (adjust to taste)

For the Chicken:

• 1 lb chicken tenderloins

• 1 tablespoon of olive or avocado oil

• Salt and pepper to taste

• Optional: garlic powder or a splash of gluten-free soy sauce for extra flavor

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Instructions

1. Cook the noodles:

Bring a large pot of salted water to a boil. Cook the gluten free spaghetti according to package directions until al dente. Drain, rinse under cold water, and set aside.

2. Air fry the chicken:

• Preheat your Ninja Air Crisp function to Air Fry (400’) 

• Lightly coat chicken tenderloins with oil, salt, pepper, and optional garlic powder or soy sauce.

• Place them in a single layer in the air fryer basket.

• Air fry for 20 minutes, flipping halfway through, until golden and cooked through (internal temp 165’F).

• Slice into bite sized pieces once slightly cooled.

3. Make the sauce:

In a small bowl, whisk together gluten-free soy sauce, brown sugar, and red pepper flakes. Set aside.

4. Stir-fry the veggies:

In a large skillet or wok, heat oil over medium to high heat. Add the onion and cook for 2–3 minutes until softened.

Add snap peas, carrots, cabbage, and water chestnuts. Stir fry for 4–5 minutes until crisp and tender.

5. Combine everything:

Add the cooked noodles and sliced chicken to the skillet. Pour in the sauce and toss well to coat evenly. Stir fry for another 2–3 minutes until heated through and glossy.

6. Serve:

Serve hot and enjoy every bite!

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Why We Love It

This gluten free chicken lo mein tastes like your favorite takeout, but fresher, faster, and healthier. The air fried chicken tenderloins come out perfectly juicy with a crisp edge, while the colorful veggies add crunch and flavor. It’s weeknight comfort food that feels like a little victory in a bowl.