This delightful gluten-free lo mein recipe includes a savory sauce, vibrant Asian vegetables, and gluten-free pasta, all of which come together in about 15 minutes. This is the perfect weeknight meal or side dish.
Cook the noodles al dente according to their packaged directions. Drain and set them aside.
In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, sugar, and ginger. Set aside.
Preheat a large skillet over medium-high heat. Add the sesame oil to the hot pan over medium-high heat, then add the carrots and onions. Saute for 2-4 minutes until the vegetables just start to soften. Add the red pepper and saute for another 2-3 minutes. Add the snow peas and cook for only two more minutes so they stay bright green. Reduce the heat to low.
Add the cooked gluten-free lo mein noodles and soy sauce mixture and toss to coat. Saute until heated through, another 1-2 minutes.
Serve immediately while the veggies are still crisp and tender and to prevent the pasta from getting overcooked. Garnish with green onions (optional).
Notes
Noodle Recommendations: I used Rice Ramen from Lotus Foods and cooked the noodles al dente.Alternatively, you could use gluten-free spaghetti or gluten-free linguine instead of rice ramen. Jovial and Barilla gluten-free spaghetti will both work well. Banza is a chickpea-based pasta, and it holds up well, too.Another option is to use rice noodles, which are widely used in Thai and Vietnamese cooking and are usually naturally gluten-free. Strategies for Cooking the Vegetables: The idea is to cook the veggies so they are all crisp and tender and not overcooked. To do that, first cook the vegetables that need the most time to cook, like the carrots and onion, and then add the vegetables that cook very quickly, like the snap peas, which I add last.Vegetable Swaps or Additions: You can add or swap for other vegetables you have on hand; the vegetables included in this recipe are just suggestions. Mushrooms, spinach, broccoli, cabbage, or any other vegetables you like will work! This recipe is a great way to use up whatever's leftover in your produce drawer. Aim for about three cups of vegetables. Sauce Tips: The lo mein sauce is very easy to make and consists of very few ingredients. You can use any gluten-free soy sauce, gluten-free tamari sauce, or coconut aminos. There are even some soy-free soy sauces (Ocean's Halo brand) on the market now, which are great options, too.Protein Add-Ins: You could add chicken or scrambled eggs to add protein.For chicken lo mein, cut up 1-2 boneless and skinless chicken breasts or chicken thighs into small, bite-sized pieces and saute the pieces in oil for a few minutes until cooked through. Remove the chicken from the heat and set it aside, then proceed with cooking the vegetables. Add the chicken when assembling the pasta, vegetables, and sauce.To add eggs, I recommend scrambling 2-4 eggs, setting them aside, and adding them back in when assembling the pasta, vegetables, and sauce.For shrimp lo mein, prepare the shrimp ahead of time, then set it aside and toss it with the other ingredients before serving