Gluten Free Lo Mein
Satisfy your craving for Chinese take out with this gluten free lo mein recipe. Add chicken, your vegetables, or just rice noodles!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3/8 cup tamari (or gluten free soy sauce)
- 1.5 tbsp cornstarch ((or try arrowroot))
- 3 tbsp rice vinegar
- 1.5 tbsp rice wine ((can be replaced with more rice vinegar))
- 1.5 tsp toasted sesame oil
- 3 tbsp packed light brown sugar
- 1 tbsp minced fresh ginger (or 1 1/2 teaspoons ground)
- 1 tsp garlic powder
- 1 tbsp minced dried onion (or 1.5 teaspoons onion powder)
- 3/4 cup chicken stock (or vegetable stock)
- 1 fresh scallion (chopped)
- 12 oz dried rice noodles (or gluten free spaghetti, or gluten free linguini)
- 1/2 tsp toasted sesame oil
- 1 lb skinless boneless chicken breast (sliced thin (optional))
- 1 tbsp cornstarch ((optional))
- Neutral cooking oil (like grapeseed or canola)
Instructions
- 1
In a large measuring cup or bowl with pour spout, place the tamari and cornstarch. Whisk vigorously until the cornstarch is completely dissolved.
- 2
Add the rice vinegar, rice wine, sesame oil, brown sugar, ginger, garlic powder, dried onion, and stock, and whisk until smooth. Add about 1 tablespoon of the chopped scallion, and mix to combine. Set the sauce aside.
- 3
Cook the noodles according to the package directions. Toss them in the 1/2 teaspoon sesame oil, cover, and set aside.
- 4
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.
- 5
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.
- 6
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).
- 7
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 quickly.
- 8
Add the cooked noodles, and toss to coat everything in the sauce. It will cling to the noodles.
- 9
Sprinkle the remaining chopped scallions on top, and serve immediately.