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!
- Lo mein
- 1 tablespoon avocado oil or grapeseed oil
- 8 ounces mushrooms, sliced
- 3 green onions, sliced (separate white/light green from dark green)
- 3 celery, chopped
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- ½ cup frozen peas
- 8 ounces gluten free spaghetti*
- 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
- 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.