Veggie Lo Mein Noodles

A quick and easy gluten-free dinner recipe that's adaptable to whatever vegetables you have in the house or are in the mood for.

Great alone or with an added protein, it's always a crowd-pleaser! Naturally dairy-free and vegan.


– gluten-free tamari – sesame oil – sugar – corn starch – gluten-free spaghetti noodles

Noodles If you haven't already, bring a large pot of water to a boil and at the same time you start sautéing 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.


Sauce In a liquid measuring cup or small bowl, whisk all the sauce ingredients together until well combined. Set aside.


Lo Mein Heat the sesame oil in a large skillet or wok. When oil is hot, add the white parts of green onions and sauté for about 1 minute. 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.


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