One of the greatest losses for me when becoming gluten-free was the amount of Asian food I couldn’t eat anymore. I have always been a huge fan of noodles and have had fantasies of eating Lo Mein on the floor of my empty living room out of the carton when buying my first house. I’m not sure why, but the idea of eating noodles out of a carton with chopsticks has just always been so romanticized. I’ve never actually eaten the noodles out of the carton because I’ve always shared with my family, but in my mind I’ve done it a thousand times.
When I found out that I couldn’t eat gluten, the loss of Lo Mein was major. I mourned the loss of Lo Mein and dumplings for a long time. Honestly I’m still mourning the loss. While I haven’t yet figured out or found a recipe for gluten-free dumplings that worked out well, I was able to figure out Lo Mein. The level of happy I am about it is slightly ridiculous.
When planning it out I spent a while deciding between using a gluten-free ramen and a gluten-free pasta. This time I went with gluten-free ramen but you could also use a gluten-free spaghetti since the ramen can sometimes be hard to find. The noodles on the ramen were thin, unlike the thick typical Lo Mein noodles, but honestly I’ll take taste over thickness for this. Have you made gluten free Lo Mein? What was your noodle of choice?
Gluten-free Lo Mein
Servings: 6-8 Cook time: 30 mins
- 1 package lotus foods Millet & brown rice ramen (or gluten free spaghetti of choice)
- 1 lb chicken tenders, cut into thin strips
- 1 1/2 tbsp cornstarch
- 1 package broccoli florets (about 4 cups)
- 2 cups mixed shredded cabbage & carrots
- 1 can baby corn, drained and chopped
- 4 green onions, chopped
- 4-5 cloves of garlic, minced
- 2-3 tbsp canola oil
- 1 tsp rice wine vinegar
- 1 tsp cane sugar
- 3 tbsp oyster sauce (gluten free- I used kikoman’s gluten free)
- 2 tbsp sesame oil
- 1/4 cup low sodium tamari
- 2 tbsp low sodium chicken broth
- Prep ingredients prior to cooking.
- Prepare sauce in a dish, place to the side.
- Prepare noodles or gluten free pasta as listed on package.
- In a plastic bag, combine raw chicken and cornstarch. Seal & shake to coat. In a wok over medium-high heat, heat canola oil. When hot, add chicken and cook through, about 6-8 minutes.
- Once the chicken is cooked, add broccoli, cabbage & carrots, garlic, green onions and baby corn to the wok. Cover and steam for 5-7 minutes until the vegetables begin to soften. Stir every few minutes.
- Add cooked noodles to the wok, add sauce, stir. Cook for another 1-2 minutes. Serve & enjoy!