Description
Easy Gluten free lo mein that tastes just like what you get at a restaurant. Best part is it comes together in 25 minutes!
Ingredients
Units
Scale
- 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
- 1/2 cup frozen peas
- 8 ounces 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!
Sauce recipeadapted from Damn Delicious
