![]() Can I use gluten free spaghetti instead of noodles in lo mein? They're naturally gluten free, and they're nice and chewy so they taste a lot like the egg noodles you may be used to having in the Chinese restaurant. Yes! I like using Taste of Thai brand wide, flat rice noodles for this recipe. Can I use rice noodles for gluten free lo mein? Of course, this recipe for gluten free lo mein is made with tamari or gluten free soy sauce, and rice noodles or other gluten free noodles. Even if the sauce is thickened with gluten free cornstarch, like many are, conventional soy sauce is made with wheat, so it's not gluten free. Add the blanched vegetables and/or roasted tofu that we use in our recipe for gluten free ramen, too! Use vegetable stock in place of chicken stock in the sauce recipe, leave out the chicken, and this recipe is purely vegetarian. How to make gluten free vegetarian lo mein Bean sprouts and sliced water chestnuts are a classic combo. ![]() Sugar snap peas, blanched like baby bok choy above or cooked lightly in the sauce.Fresh baby spinach will wilt in moments.Frozen mixed vegetables, lightly defrosted.Shredded carrots or shredded cabbage will cook with the sauce.Other vegetables to toss in your lo mein sauce as it thickens: Just separate the leaves of the bok choy and blanch it by cooking it in boiling water for about 3 minutes before draining it and putting it in ice water to stop the cooking immediately. My favorite vegetable to add to this dish is baby bok choy. How to make gluten free vegetable lo mein Just be sure it doesn't already have another sauce or many seasonings on it that will compete with the flavors in this recipe. If you happen to have some leftover cooked shredded chicken in the refrigerator, though, you can also add it along with the noodles to the lo mein sauce. This method of stir-frying thinly sliced chicken makes the most tender, juicy bites. This recipe already has sliced chicken, coated in cornstarch, incorporated as an optional ingredient. Varieties of gluten free lo mein How to make gluten free chicken lo mein That's because the grains of starch have already each been broken up and moistened. It's easy to whisk right back in before you use the sauce, though.Įven though starch will collect, it won't clump like it would if you were adding it to a large quantity of liquid. The cornstarch in the sauce will settle to the bottom of the jar as it sits. Making the sauce ahead of time is the easiest way to do your future self a favor! Yes! This recipe really lends itself to being made in stages. My kids and I actually really love spaghetti.Įven though all the pasta shapes are made using the same ingredients, somehow spaghetti always gets a “yes!” at dinnertime.Ĭan you make this lo mein sauce ahead of time, for a last-minute dinner? If I'm not using those broad, flat rice noodles, I usually make lo mein using Barilla brand dried gluten free spaghetti. I really like Thai Kitchen brand “straight cut wide rice noodles.” I often buy them by the case when I find them for a reasonable price online, but they're often available in regular and sometimes fancier grocery stores like Whole Foods. The best gluten free noodles for all that delicious lo mein sauceĪs long as your noodles aren't mushy, they should be able to hold the lo mein sauce. The ginger adds a little bite, too, and the dried garlic and onions, plus the scallions, give this dish that savory, full-bodied flavor. The sugar also helps the sauce cling to whatever you mix into it, including all those perfectly cooked gluten free noodles. I like brown sugar the best since the molasses in it also adds some richness to the sauce. I've made this sauce with different types of sweeteners, but to taste like you remember, you'll certainly need something. ![]() Like most recipes for restaurant-style food, this lo mein sauce tastes like the American-style Chinese takeout we all love because it has some ingredients you might not expect-like a touch of brown sugar. What makes this recipe for gluten free lo mein the bestĬhinese take-out is just one of those things when you're gluten free, isn't it? It's hard to come by in a restaurant, and it's something most people tend to miss terribly once it's out of reach. Make it with chicken this week, vegetables and extra firm tofu next week… Make the sauce days ahead of time and store it in a jar in the refrigerator. The secret to this recipe for Chinese-style gluten free lo mein is in the sauce that sticks to the noodles, the juicy, tender chicken or crisp-tender vegetables, and anything else you add to it!
0 Comments
Leave a Reply. |