Before going gluten-free, big A and I loved swinging by our favorite Chinese food place and grabbing some egg rolls and lo mein every once in awhile. I'd be lying if I said I didn't miss it and, finally, after over 2 years, I'm able to dig into a delicious plateful.
I was so surprised at how incredibly easy lo mein is to throw together, and this will definitely be a dinner making its appearance on our table again soon.
For the noodles, you can really use your favorite brand of gluten-free spaghetti noodles. I used these, and they turned out wonderfully. I would really recommend using a rice based pasta. Corn and quinoa tend to be a little too mushy for my liking.
So, here's what you'll need
1 pack (16 oz) Gluten-free pasta
2 lb boneless/skinless chicken breast, cut into cubes
1/2 cup julienne carrots
1 cup mushrooms
1 head broccoli, cut into florets
3 cloves minced garlic
1 can (15 oz) whole baby corn
1 can (8 oz) water chestnuts
1 cup snap peas
4 tbsp ketchup
4 tbsp white wine vinegar
1/4 c. gluten-free soy sauce
1. Cook pasta according to package (al dente).
2. Heat 1 tbsp olive oil in wok or large skillet over medium high heat.
3. Add chicken and all fresh veggies to skillet, and cook for 7-10 minutes, or until chicken is cooked through.
4. Add canned veggies and drained pasta.
5. In a small bowl, combine ketchup, vinegar, and soy sauce. Whisk until mixed thoroughly, and add to skillet.
Until next time,
Labels: amazon, chinese, gluten free