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Lo Mein isn’t just for eating at Chinese restaurants anymore! It’s for a quick weeknight side dish or a weekend lunch. Because guess what guys, it only takes about 25 minutes to make lo mein. Who knew?! I mean I always thought Lo mein was this sacred recipe that only Chinese restaurant chefs could make. Reality check, it’s super easy!!
Even though I don’t follow a gluten free diet I do usually opt for rice over lo mein when eating at a Chinese restaurant. I often find that pasta weighs me down and makes me feel all blood sugary. The solution is to make lo mein myself. The best part is that I used my new favorite pasta made from chickpeas! It’s higher in protein, fiber and lower in carbs than traditional pasta. Plus it’s gluten free soy free and all the things! Besides it just tastes really delicious! And this way I can share it with you guys because I love you and want you to have all of the best recipes! 🙂
Healthy gluten free lo mein made at home in only 25 minutes was born! Go us!
I may have gotten a little carried away with all of the veggies, you know me, go big with the veggies or go home, right?! I chose green onions, mushrooms, celery (for crunch), red bell pepper and frozen peas. But you could honestly chose any veggies you prefer. Snow peas, carrots, or bok choy would all be tasty options.
I have to confess that when I first had the idea to make gluten free lo mein I wanted to use zucchini noodles or some other type of vegetable noodle. The first time I tested this recipe I made it with the zucchini noodles and it was good but it didn’t feel like lo mein. The texture fell flat without the soft chewiness of real noodles. Sorry zoodles, I still love you for many other recipes, don’t you worry. Don’t you just love that there are healthier options out there now for pasta that contain veggies, like chickpeas and are higher in protein?
The food nerd in me is freaking out right now!
I know you’ll love this easy gluten free lo mein! Its soft and chewy from the noodles, packed with crunchy veggies, and topped with a perfectly salty sauce with a slight kick to it. My mouth is drooling over here!
For more Asian inspired recipes try my Lighter Orange chicken, Healthy General Tso’s chicken, and my Eggplant Green Curry with Chicken. Can’t get enough!
3 green onions, sliced (separate white/light green from dark green)
3 celery, chopped
1 red bell pepper, sliced
3 cloves garlic, minced
1/2cup frozen peas
8ounces gluten free spaghetti*
Sauce
3 tablespoons soy sauce (or sub coconut aminos if avoiding soy, or tamari if avoiding gluten)
1 tablespoon coconut sugar
3 teaspoons sesame oil
2 inches ginger, grated
Optional 1 teaspoon chili garlic sauce
Instructions
Prepare the veggies: Chop all of the veggies as instructed above. The cooking process moves quickly so you want to be ready.
Mix the sauce: In a small bowl add all of the sauce ingredients and whisk until combined. OR shake in a mason jar. Taste and adjust as needed.
Cook the pasta: Start boiling the water for the pasta. Follow package instructions of how to cook. Cook the noodles just under a minute or two so there is still a bite on them. Drain and set aside when cooked.
Cook the veggies: Heat up a large skillet over medium high heat. Heat the oil and add the mushrooms and the white/light green onions. Saute for 5 minutes, or until the mushrooms are well browned. Add the celery and red bell pepper, saute for 2 minutes. Add the garlic and frozen peas, saute for 1 minute. Add in the cooked noodles to the pan along with the sauce. Toss to combine, remove from heat.
Serve: Garnish with the reserved green onions. Leftovers reheat nicely.
Notes
*You can use any kind of gluten free sapaghetti you find or have on hand but I really love Banza pasta. It’s made with chickepeas so it has more protein and less carbs than traditional pasta. Plus it’s gluten free and soy free!
The defining feature of any lo mein dish is the sauce, so make sure you take the time to get it right. Using dark soy sauce will give the lo mein color and a bolder taste while adding light soy sauce will give the dish some extra saltiness and flavor without staining the noodles darker.
Traditional lo mein noodles are made with wheat, so they are not gluten free. Feel free to sub in rice noodles or your favorite GF spaghetti noodles to make this gluten-free!
However, you could also use zoodles (zucchini noodles), coodles (carrot noodles), or even heart of palm instead! Full disclosure, if you're following a Whole30, Paleo, or another specific diet protocol, swapping out the noodles may alter this recipe's compliance with your needs.
You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be lo mein, chow mein, egg noodles or pancit noodles. Most markets have Japanese yaki soba noodles in the cold case, and those would work perfectly.
The sauce is what makes this dish so addictive. It's a simple umami filled mix of light and dark soy sauce, toasted sesame oil, sugar, and a hint of ginger. It's super easy to make a batch of lo mein sauce and keep it in the fridge so you can easily make lo mein whenever the craving hits.
It depends. Traditional hoisin sauce recipes are gluten-free, but today most commercially available hoisin sauces are made with wheat, either to thicken the sauce or in added soy sauce. If you have celiac disease, only eat hoisin sauce labeled gluten-free.
Is Teriyaki Sauce Gluten-Free? Traditionally, teriyaki sauce is made with soy sauce, which is not gluten-free because it contains wheat. To replace soy sauce in this recipe, we used its cousin: tamari. Tamari and soy sauce are both made from fermented soybeans, but tamari doesn't usually contain wheat.
"If you can't find fresh lo mein noodles, you can use spaghetti," says Maroney. "This doesn't have the same elastic bite, but it will do just fine when you're in a pinch." Spaghetti is a pantry staple many people probably already have in their kitchen, making it a great go-to ingredient when needed.
But really, you can also totally make Lo Mein with any noodles – thick, thin, fresh, dried, egg or rice – or ramen noodles, or even spaghetti or other long pasta.
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.
Unfortunately, regular egg noodles are not gluten-free as they are made with flour. However, don't be too disappointed because we have five more amazing gluten-free noodle options below! Keep reading to find out.
This mound of noodles has about half the carbohydrates you need all day. The noodles are made from white flour, which raises your blood sugar faster than fiber-rich whole grains. Plus, they're cooked with oil and soy sauce, so you get extra fat and sodium. Can't pass it up?
The basis of wok hei is the smoky flavour resulting from caramelisation of sugars, maillard reactions, and smoking of oil — all at temperatures well in excess of traditional western cooking techniques.
Largely this is a matter of personal taste since both dishes can be made to your preference. If you prefer lightly sauced noodles with some crunch and vegetables with some snap, chow mein might be the way to go. If you like a more comforting noodle with richly flavored sauce, lo mein may be the better option.
Depending on the recipe, rice vinegar, garlic, ginger, sugar, and rice wine can be added. Chow mein sauce lightly coats the noodles. Lo mein is saucier and the sauce is often thickened. A great thing about both dishes is that they can be customized to your taste, whether you make them at home or order out.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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