You can have this side dish on the table in 10 minutes! A quick & easy 10-Minute Gluten-Free Vegetable Lo Mein recipe that’s better than Chinese take-out, is vegan, and top-8 allergy-free! Great for dinner and perfect for using as healthy leftover lunches!
Quick and easy recipes that happen to be overly delicious? I know you love them, and so do I! Can we get anymore classic than some vegetable lo mein? I think it may be the first “Chinese take-out” dish I ever tried way back in the days of childhood. Nothing beats the simplicity of delicious noodles, crunchy steamed veggies, and that magic “take-out” sauciness that comes with every bite (or chop stick twirl).
Some veggie lo mein was always just a given when ordering Chinese take-out. No matter what we were ordering, lo mein always got added on to the list of dishes. Always a side, never a main, always a supporting actor and never the lead role. So we’re giving it some major love today and a nice makeover; so well deserved. By makeover, I mean giving it a celiac-approved gluten-free facelift, keeping it vegan and top-8 allergy-free (no soy, nuts, or peanuts in sight!).
In the sad state of take-out, lo mein noodles are whole wheat based. A no-go for a celiac, but not too difficult when we make one simple swap! Stir-fry rice noodles, of course! The cool thing about these noodles is that you don’t even “cook them” per-se. You boil some water, remove the pot from the heat, add the noodles, and let them soften in the hot water. Easy peasy? I think so!
So, did you know that “lo mein” actually means “stirred noodles”? Basically stirring those noodles in a whole lot of delicious flavors (and some colorful veggies!) Another saucy dish that would be perfect with this saucy chicken, eh? The only thing that would have made this vegetable lo mein better, would have been REAL cardboard take-out containers. Actually, it seems like most Chinese places have switched to those plastic containers (except for rice). How sad…I like the paper containers!
As long as we have some chopsticks instead. That makes up for it! Twirling those saucy rice noodles around the sticks. Are you good (skilled) with chopsticks? I’m not too bad. It’s fun to eat with them; may take a bit longer, but worth the mindful dexterous experience! One tip…always have a fork near-by, but only use it when you’re about to starve because you haven’t gotten any of the food into your mouth! Haha!
10-Minute Gluten-Free Vegetable Lo Mein
- 8 oz Stir-Fry Rice Noodles (cooked according to package directions)
- ½ Cup Chopped Carrots
- ½ Cup Chopped Broccoli
- ½ Cup Chopped Sweet Onion
- ¼ Cup Sliced Water Chestnuts
- ¼ Cup Sliced Red Bell Pepper
- ¼ Cup Chopped Celery
- ¼ Cup Sliced Mushrooms
- ¼ Cup Coconut Aminos
- 1 TB Rice Vinegar
- 1 TB Sesame Oil
- 1 TB Corn Starch
- 1 TB Sesame Seeds
- 2 Tsp Honey (Vegan Honee)
- 1 Tsp Minced Garlic
- ½ Tsp Ground Ginger
- ½ Tsp Chili Paste
- In a greased large skillet or wok, add the veggies and the sauce ingredients and stir-fry for about 5 minutes until veggies soften a bit.
- Now add the softened, cooked noodles to the veggies and stir everything around for another 5 minutes until all is combined and coated.
I always said Indian cuisine was my all-time favorite, but I think I need to change that. Chinese is pretty dang amazing (even the American-ized version!) Not only is this vegetable lo mein “American-ized”, but it’s “Strength and Sunshine-ized” as well! Gluten-free, soy-free, nut-free, top 8-free? Get in my belly!
So tell me:
+ What was that ONE takeout dish that just always got ordered no matter what?
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