Cooking and Serving: 35 minutes | 4 servings
Ingredients
2 cup glass measuring cup with brown sauce and whisk | Shredded carrots or shredded cabbage will cook with the sauce | Frozen mixed vegetables, lightly defrosted
Description
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4 servings
Ingredients
2 cup glass measuring cup with brown sauce and whisk
Shredded carrots or shredded cabbage will cook with the sauce
Frozen mixed vegetables, lightly defrosted
Fresh ba * Sugar snap peas, blanched like ba sauce
Bean sprouts and sliced water chestnuts are a classic combo
⅜ cup (96 g) tamari, or gluten free soy sauce
1.5 tablespoons (14 g) cornstarch, (or try arrowroot)
3 tablespoons (36 g) rice vinegar
1.5 tablespoons (18 g) rice wine, (can be replaced with more rice vinegar)
1.5 teaspoons (7 g) toasted sesame oil
3 tablespoons (41 g) packed light brown sugar
1 tablespoon minced fresh ginger, or 1 1/2 teaspoons ground
1 teaspoon garlic powder
1 tablespoon minced dried onion, or 1.5 teaspoons onion powder
¾ cup (6 fluid ounces) chicken stock, or vegetable stock
1 fresh scallion, chopped
12 ounces dried rice noodles, or gluten free spaghetti, or gluten free
½ teaspoon (3 g) toasted sesame oil
1 pound skinless boneless chicken breast, sliced thin (optional)
1 tablespoon (9 g) cornstarch, (optional)
Neutral cooking oil, like grapeseed or canola
Instructions
MAKE THE LO MEIN
Cook the noodles according to the package directions. Toss them in the 1/2.
teaspoon sesame oil, cover, and set aside.
If you’re adding the chicken, place the sliced pieces in a small bowl, add.
the cornstarch, and toss to coat the chicken completely in the cornstarch.
In a nonstick wok or large skillet, place enough cooking oil to cover the.
bottom of the surface in a thin layer. Add the (optional) chicken tossed in.
cornstarch, and place the pan over medium heat.
Stir the chicken to break it up in the pan. Allow it to cook, stirring.
frequently, until no longer pink at all (about 8 minutes).
Pour the sauce over the cooked chicken, and stir to combine. Allow it to.
cook, mostly undisturbed, until the sauce begins to simmer. It will thicken.
Add the cooked noodles, and toss to coat everything in the sauce. It will.
cling to the noodles.
Sprinkle the remaining chopped scallions on top, and serve immediately.
MAKE THE LO MEIN
Cook the noodles according to the package directions. Toss them in the 1/2.
teaspoon sesame oil, cover, and set aside.
If you’re adding the chicken, place the sliced pieces in a small bowl, add.
the cornstarch, and toss to coat the chicken completely in the cornstarch.
In a nonstick wok or large skillet, place enough cooking oil to cover the.
bottom of the surface in a thin layer. Add the (optional) chicken tossed in.
cornstarch, and place the pan over medium heat.
Stir the chicken to break it up in the pan. Allow it to cook, stirring.
frequently, until no longer pink at all (about 8 minutes).
Pour the sauce over the cooked chicken, and stir to combine. Allow it to.
cook, mostly undisturbed, until the sauce begins to simmer. It will thicken.
Add the cooked noodles, and toss to coat everything in the sauce. It will.
cling to the noodles.
Sprinkle the remaining chopped scallions on top, and serve immediately.
Notes
Originally published on the blog in 2017. Recipe simplified; most photos and
Nutrition information is automatically calculated, so should only be used as an
How to make naturally gluten free lo mein with the perfect quick and easy sauce
and your favorite long noodles. Add vegetables, chicken or nothing at all!
to make naturally gluten free lo mein with the perfect quick and easy sauce and
your favorite long noodles. Add vegetables, chicken or nothing at all!