Back in the day ordering Chinese takeout 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, but cross contact is always a concern.
That’s why I learned to make gluten free alternatives at home, like this Lo Mein. The recipe is gluten free and lower in sodium than takeout, so I would call that a success!
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Although a true Lo Mein would be made with egg noodles, I used rice noodles in this recipe, and they were a great stand in. I always have them on hand for Asian stir fry meals.
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.
This Asian inspired meal checks so many of my boxes! Healthy fresh ingredients, color, flavor, texture and of course it’s gluten free! A nice change of pace from my usual stir fries that are made with noodles or rice, this grain free dish won’t leave you feeling stuffed!
I usually make spaghetti squash to replace the pasta in low carb Italian dishes, like the popular TwiceBaked Spaghetti Squash. Who knew this humble veggie could also stand in for Chinese noodles!
This is a basic preparation for spaghetti squash that you can use as a starting point for so many recipes. First, cut the squash in half and use a spoon to scrape out the seeds. Brush each side with 1 tbsp. of olive oil. I am not salting the squash at this point, because this recipe is already heavy on sodium. You can certainly season it if you like!
Line a baking sheet with foil and mist with cooking spray. Place the squash cut side down and roast for 1 hour at 400º.
Use tongs to carefully turn the squash over, and let it cool for a few minutes.
Use 2 forks to shred the spaghetti squash. Transfer to a bowl and set aside.
Now that we have our lo mein “noodles” we can move on with the rest of the recipe.
Mise En Place
Organization is the key to stir fry recipes! Before you cook, be sure to have all the ingredients prepped and ready to go – “everything in its place”. That means chopping the veggies, dicing the chicken and stirring the sauce ingredients together.
Coat a large nonstick skillet with olive oil spray and add 1 tbsp. olive oil and 1 tsp. sesame oil. Begin browning the chicken, do it in batches if needed so you don’t crowd the pan. You want to get a little color on the outside of the chicken at this point, but it does not have to be cooked through. We’ll finish it at the end of the recipe.
When all sides have been browned set the chicken aside in a bowl. Add the carrots, peppers and snow peas to the skillet with 1 tsp. sesame oil. Stir fry for several minutes until crisp tender. Next add the mushrooms, garlic and 1/2 of the scallions along with another tsp. of sesame oil. Cook 1 minute longer.
Now add back the chicken and toss well with the veggies. Using tongs, add the spaghetti squash to the skillet in 1/4 cup portions so that it is well distributed. Whisk the sauce and pour it over everything, and stir-fry one minute longer to thicken and blend the flavors.
Transfer to a serving bowl and top with the remaining scallions.
Can you guess how it tasted? It was delicious! And I will definitely be experimenting with spaghetti squash in more of my Asian inspired recipes!
Notes ♪♫ I am a big fan of using Coconut Aminos in place of gluten free Soy Sauce. That’s because it has significantly less salt content, which is important if you need to follow a low sodium diet. If you are not limiting salt, try using Tamari for a rich, umami flavor.
This Asian inspired meal checks so many of my boxes! Healthy fresh ingredients, color, flavor, texture and of course it’s gluten free! A nice change of pace from my usual stir fries that are made with noodles or rice, this grain free dish won’t leave you feeling stuffed!
First, cut the squash in half and use a spoon to scrape out the seeds. Brush each side with 1 tbsp. of olive oil.
Line a baking sheet with foil and mist with cooking spray. Place the squash cut side down and roast for 1 hour at 400º.
Use tongs to carefully turn the squash over, and let it cool for a few minutes.
Use 2 forks to shred the spaghetti squash. Transfer to a bowl and set aside.
Before you cook, be sure to have all the ingredients prepped and ready to go – “everything in its place”. That means chopping the veggies, dicing the chicken and stirring the sauce ingredients together.
Coat a large nonstick skillet with olive oil spray and add 1 tbsp. olive oil and 1 tsp. sesame oil. Begin browning the chicken, do it in batches if needed so you don’t crowd the pan
When all sides have been browned set the chicken aside in a bowl. Add the carrots, peppers and snow peas to the skillet with 1 tsp. sesame oil. Stir fry for several minutes until crisp tender. Next add the mushrooms, garlic and 1/2 of the scallions along with another tsp. of sesame oil. Cook 1 minute longer.
Now add back the chicken and toss well with the veggies. Using tongs, add the spaghetti squash to the skillet in 1/4 cup portions so that it is well distributed. Whisk the sauce and pour it over everything, and stir-fry one minute longer to thicken and blend the flavors.
Transfer to a serving bowl and top with the remaining scallions.
Notes
I am a big fan of using Coconut Aminos in place of gluten free Soy Sauce. That’s because it has significantly less salt content, which is important if you need to follow a low sodium diet. If you are not limiting salt, try using Tamari for a rich, umami flavor.
Coat a 
