Description
Craving lo mein but avoiding gluten? This easy, step-by-step recipe for gluten free lo mein delivers the best flavor and a comforting meal everyone will love.
Ingredients
- 8 oz gluten-free spaghetti or lo mein noodles
- 1 tbsp sesame oil (for noodles)
- 1 tbsp avocado oil or other high smoke point oil
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced (or shrimp/tofu)
- 2 cups mixed vegetables, thinly sliced (e.g., carrots, bell peppers, snap peas, bok choy)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- For the Lo Mein Sauce:
- 1/2 cup gluten-free tamari or soy sauce
- 2 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper (optional)
- Pinch of red pepper flakes (optional)
Instructions
- 1. Prep All Ingredients: Slice chicken and vegetables. Mince garlic and grate ginger. In a small bowl, whisk together all lo mein sauce ingredients until smooth.
- 2. Cook Noodles: Cook gluten-free noodles according to package directions until al dente. Drain, rinse with cold water, and toss with 1 tbsp sesame oil to prevent sticking.
- 3. Sauté Protein: Heat 1 tbsp avocado oil in a large wok or skillet over high heat. Add chicken and stir-fry until cooked through (about 3-5 minutes). Remove and set aside.
- 4. Stir-Fry Vegetables: Add harder vegetables (carrots, bell peppers) to the wok and stir-fry for 2-3 minutes. Add softer vegetables (snap peas, bok choy) along with garlic and ginger, and stir-fry for another 1 minute until fragrant and crisp-tender.
- 5. Combine & Sauce: Return the cooked chicken to the wok. Add the cooked noodles and pour the prepared lo mein sauce over everything. Toss vigorously with tongs for 1-2 minutes until all ingredients are evenly coated and the sauce has thickened slightly.
- 6. Serve: Serve immediately, garnished with optional sesame seeds or chopped green onions.
- Prep Time: 20 mins
- Cook Time: 15 mins