Gluten-Free and Vegetarian, this is a quick and easy crowd pleasing dish, perfect alone or with an additional protein. Switch up the vegetables and use what's seasonal, your favorites or whatever you have on hand -- a great way to clean out the fridge!
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Lunch, Sides, 30 Min Meals
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Easy Lo Mein Sauce
6 tablespoons Gluten-free tamari or soy sauce
2 teaspoon sesame oil
2 teaspoon sugar
½ teaspoon corn starch (optional, but we prefer a thicker sauce so add the cornstarch)
12 ounces gluten-free Spaghetti noodles, prepared al dente according to package
1-2 tablespoons sesame oil (enough to just cover base of pan)
1 bunch green onions, chopped (separate green parts from white parts)
3-4 cups julienne cut or chopped vegetables (Here I used carrots, yellow squash, red pepper, mushroom, broccolini, and bok choy)
1-2 tablespoons mirin
If you haven't already, bring a large pot of water to a boil and at the same time you start sauteing the vegetables, start cooking the pasta.
Before draining noodles, reserve 1 cup of pasta water so that you have the option to add into your lo mein if you need. Drain noodles and set aside.
Easy Lo Mein Sauce
In a liquid measuring cup or small bowl, whisk all the sauce ingredients together until well combined. Set aside.
Heat the sesame oil in a large skillet or wok. When oil is hot, add the white parts of green onions and saute for about 1 minute or until starting to get tender. Add the vegetables. Stir fry until crisp-tender, about 5-7 minutes.
Add and stir in the mirin, loosening any browned bits up off the bottom of the pan.
Whisk sauce once again, then add the cooked noodles and sauce to the vegetables, still over medium low heat.
Toss to combine and cook, stirring, over medium heat to let sauce thicken a bit, about 1 minute, adding some reserved water as needed to get the desired sauce color and consistency.
Remove from heat. Stir in green parts of onions.
Serve and enjoy!
Note: If adding an additional protein - tofu or chicken - quickly stir fry the protein before the vegetables, set aside, then add back into the pan with the noodles.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...