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Gluten-Free Chicken Lo Mein. You don’t need to order sign up for when it’s possible to make Gluten-Free Chicken Lo Mein in the home!

Gluten-Free Chicken Lo Mein. You don’t need to order sign up for when it’s possible to make Gluten-Free Chicken Lo Mein in the home!

These saucy, slurpy noodles really satisfy.

Yesterday I made a decision the very first thing I’d eat if we ever got a short-term break from needing to eat gluten-free could be Arby’s Curly Fries.

As I’ve said before, there’s a gluten-free form of almost every gluten-containing meals today, but good ol’ fashioned battered then fried curly fries? GIMME.

Those and Chocolate Munchkins from Dunkin’ Donuts, B-Bops Cheeseburgers with additional mayo, Papa Johns Pizza, OP breadsticks, a cinnamon roll how big my mind from literally anywhere, and BEER THAT TASTES LIKE BEER – but who’s keeping track?

While we find myself dreaming about doughy breadsticks, a very important factor I don’t need certainly to miss down on is Chinese takeout…made in the home, anyhow! Mongolian Beef Noodle Bowls, Pot Sticker Noodles Bowls, and Orange Beef and Broccoli certainly are a few associated with the real ways i keep my sign up for cravings from increasing, and today I’ve got another meal to increase the list – Gluten-Free Chicken Lo Mein.

Chicken Lo Mein ended up being certainly one of my very favorite Chinese sign up for dishes prior to using to get gluten-free. Greasy, twirly, greasy, chewy, did we point out oily? It absolutely was brilliant, but clearly not too healthy for you! No issue however, because by simply making Chicken Lo Mein in the home, I’m in a position to get a grip on the total amount of fat, sugar, and sodium within the meal, plus ensure it is gluten-free, too.

Cooked noodles are tossed with stir fried chicken and veggies then tossed having a luscious sauce that is savory from gluten-free Tamari, just a little sweet through the addition of gluten-free oyster sauce and a pinch of sugar, then rounded down with sesame oil, chili sauce, and a winner of garlic. This meal is soooo good and you will feel means better about consuming a big dish or two (or three…or four! )

  • We utilized Kikkoman Gluten-Free Oyster Sauce that we get in the standard Asian foods aisle at the supermarket. Oyster sauce is dense, only a little sweet, and ultra concentrated in taste. I do believe it is the thing that makes this dish “Chicken Lo Mein” versus in the event that you simply tossed the ingredients with gluten-free Tamari or soy sauce.
  • Talking about Tamari, make sure to utilize LOW-SODIUM gluten-free Tamari or gluten-free soy sauce with this dish, otherwise it will likely be too salty. I like San-J gluten-free Tamari.
  • Personalize your lo mein with the addition of any vegetables you prefer so long as they add up to 4 cups. I used broccoli, but other great choices include red bell pepper, snowfall peas, carrots, celery, and infant bok choy.
  • Make sure to have got all the components prepped and measured before turning in the heat. This cooks that are dish 5-7 mins, and on high temperature, so there’s almost no time to chop when the ingredients begin sizzling.

Okay – ready for eating?

Begin by dropping 8oz noodles in a pot that is large of water then cook until al dente. I’ve used both gluten-free ramen noodles in this meal, and they’re both great. I favor the texture of GF ramen noodles (i prefer King Soba Gluten-Free Brown Rice Ramen Noodles, ) but spaghetti noodles are far more easily obtainable, of course!

Even though the noodles are cooking, add 2 chicken breasts (14oz) which were cut into slim strips, 1 Tablespoon Tamari that is gluten-free teaspoons cornstarch, and a pinch of white pepper to a sizable Ziplock case then squish to combine. Heat a drizzle of oil in a wok that is large 12? skillet over high temperature you can add the chicken and stir fry until prepared through. Remove up to a dish then put aside.

Include 3 Tablespoons water into the wok then, when simmering, add 4 cups broccoli florets. Protect the pan with a lid then simmer for 1 moment.

Uncover adding another drizzle of oil along side 2 cups coleslaw mix, 3 sliced green onions, and 2 cloves minced garlic, then stir fry through to the cabbage starts to wilt, 1-2 mins.

Final action would be to include the chicken and drained noodles to the wok then drizzle in a simple sauce recipe produced from Tamari, oyster sauce, sesame oil, a pinch of sugar and white pepper, chili sauce, plus some cornstarch to thicken things up.

Toss through to the sauce has thickened and each noodle is coated in deliciousness.

Transfer into bowls or onto dishes then grab your chopsticks, ditch the regret, and dig in! You are hoped by me love this effortless, healthier sign up for fake out dish – enjoy!

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