Back in the day we would often order Chinese takeout and it was such a treat. I really miss being able to do that since being gluten free. There are few places in our area that offer gluten free Chinese food, and cross contact is always a big concern. I have since learned to make gluten free alternatives of our favorites, like this Lo Mein. It is gluten free and lower in sodium than takeout, so I would call that a success. Although a true Lo Mein would be made with egg noodles, I used Annie Chun’s Brown Rice Noodles in this recipe and they were a great stand in. I use their noodles in many of my Asian stir fry meals.
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Ingredients:
For the Sauce:
- 2 tbsp. Coconut Aminos or Gluten Free Tamari
- 2 tbsp. gluten free oyster sauce
- 1 tbsp. mirin
- 2 tsp. honey
- 1 tbsp. toasted sesame oil
- 1 tbsp. garlic, minced
- 1 tbsp. fresh ginger, grated
For the Lo Mein:
- 1 lb. boneless chicken breast, cut into 1″ cubes
- 1/2 cup celery
- 3/4 cup carrots
- 3/4 cup onion
- 3/4 cup mushrooms
- 1/2 cup bell pepper
- 3/4 cup snow peas
- sesame oil
- olive oil
- coconut aminos
- 1/2 tsp. garlic powder
- 1/2 tsp. ginger powder
- 4 oz. gluten free rice noodles
Preparation:
This is one of those recipes where you need to get organized before you begin cooking. Prep the veggies, cut the chicken into cubes and have all other ingredients lined up and ready.
Begin by whisking the sauce ingredients together and set aside.
Set up a pot of salted water for the rice noodles and bring to a boil. Heat a large nonstick skillet with 1 tbsp. olive oil and 1 tsp. sesame oil. Cook the chicken, turning to brown on all sides. When the chicken is almost cooked through, remove it from the pan and set aside.
Wipe the pan clean and add 1 tsp. sesame oil. Begin cooking the carrots, peppers and snow peas for several minutes until crisp tender. Next add the mushrooms and garlic with an additional tsp. of sesame oil. Cook for 1 minute.
Add the rice noodles to the boiling water, and at the same time return the chicken to the skillet. Pour half the sauce over the chicken and vegetables.
Drain the pasta after 3 minutes, add it to the skillet and top with the remaining sauce. Toss well and stir to combine it all, cook for another minute.
Transfer to a platter and serve.
Notes ♪♫ Have you ever purchased a large piece of gingerroot for a recipe, only to use a small amount and have the rest go bad in the refrigerator? Here’s a trick I learned this past winter, you can cut fresh ginger into smaller pieces and freeze them for later use. It is so easy to grate gingerroot right out of the freezer. Perfect for recipes like this one, where fresh ginger is a key flavor in the sauce.
