There are loads of great gluten-free options that work brilliantly in Chinese-style cooking.
Rice noodles are the easiest swap – they’re naturally gluten-free and work well in stir-fries, soups, and fried noodle dishes.
Glass noodles (made from mung bean or potato starch) are another good option and are great at soaking up sauce.
Shirataki (konjac) noodles are gluten-free too and work best in lighter, saucier dishes.
Sweet Potato Noodles are fantastic for Lo Mein when you’re craving Chow Mein (Recipe here)
The key thing to remember:
Always check the label, because some noodles look rice-based but still contain wheat.
Use the right sauce, cook them properly, and you won’t miss wheat noodles at all.