I feel like Chinese Lo Mein Noodles are the ultimate comfort food. At the end of a long week, I am not opposed to ordering myself some takeout and that usually includes lo mein noodles. This Gluten Free Chinese Lo Mein Recipe is a lo mein noodle recipe that comes together in under 20 minutes. Even ridiculously tired, I can handle 20 minutes.
Good recipes usually require some proper technique and a few really high quality ingredients. In this case we use Tamari instead of regular soy sauce because not only is it gluten free, it’s also really flavorful and rich. Another technique with this recipe is to really brown the mushrooms.
How to Get Crispy Mushrooms
You can get super brown mushrooms by ensuring they are cooking in a single layer in a cast iron pan over medium high heat. You also do not want to salt the mushrooms until they are finished browning. Salt draws moisture from food, so by adding salt, you would actually interfere with the browning process.
The sauce for this Gluten Free Chinese Lo Mein Recipe is so versatile. You can use it in lo mein or as a stir fry sauce. The sesame oil adds a deep sesame flavor and a little goes a long way.
Lo Mein noodle recipes are a great way to use up vegetables from the fridge. I use carrots, snow peas, onions, mushrooms and peppers here, but the possibilities are endless so get creative with it. Broccoli, corn off the cob, cabbage and zucchini are just a few that would also work.
If you love Chinese takeout, I hope you try this Gluten Free Chinese Lo Mein Recipe or one of my many other Asian inspired dishes like:
PIN IT FOR LATER and Please tag me on Instagram at FreshFitKitchen if you make this lo mein.
Gluten Free Chinese Lo Mein Recipe
- 3/4 lb. Brown Rice Spaghetti Noodles Sub regular spaghetti if not gluten free.
- 1.5 cups Snow Peas
- 1/2 cup onion thinly sliced
- 8 oz. White Mushrooms sliced
- 1 cup Carrots thinly sliced
- 1 yellow bell pepper Cut into thin strips
- 1/4 cup Tamari Tamari is gluten free soy sauce. You can also use Braggs liquid aminos or regular soy sauce if not gluten free.
- 1 tbsp. Sesame oil
- 1 tbsp. honey
- 2 cloves garlic minced
- Sesame Seeds for garnish
- 1/2 cup Scallions thinly sliced for garnish
- Mix together the Tamari, Sesame Oil, honey, and garlic. Sprinkle some sesame seeds over top after mixing. Set aside. Cook pasta according to package directions. Cook it just 1 minute shy of the recommended cook time. Rinse with cold water and set aside.
Drizzle a little avocado oil into a heavy cast iron pan or wok. Just a thin coating is needed so the vegetables do not stick. Toss the mushrooms into the pan. Make sure they sit there in an even layer. Allow them to cook on one side for 3-4 minutes over medium high heat. Toss them around until evenly browned. Do not add salt. When they are browned, remove them from the pan, and set aside.
- Add the onion, peppers, carrots and snow peas to the pan. Stir fry for 2-3 minutes until crisp tender.
- Put the mushrooms back into the pan with the other vegetables. Add the noodles to the pan along with the sauce mixture and toss together off the heat.
- Serve with extra sesame seeds, scallions, extra Tamari if you want to adjust the flavors, Sriracha or Gochuchang sauce.
You can add chicken, beef, shrimp or tofu for added protein. Tamari is gluten free soy sauce and does have a stronger flavor than regular soy. If you don't need this to be gluten free, you can use regular soy sauce.