Lo mein, lo lo lo lo Lo Mein! (sung to the tune of “Lola” by The Kinks) I’ve been feeling quite musical while posting lately– it must be all of the sunshine and fresh seasonal fruits and veggies getting to my head!
Oh, gluten. I love you so much. Why don’t you love me back? Luckily for me, and the rest of y’all out there that have angered the great god of gluten and are now cursed with a sensitivity or intolerance, there are so many delicious options out there that allow us to still enjoy our favorite foods! Using rice noodles, in place of the traditional wheat noodles, in this recipe allowed me get my lo mein groove on and not suffer any gluten-related consequences…and it totally held up! Yummers!
My folks are in town so, naturally I decided not to prepare them a tried and true recipe, but to treat them like test subjects (human test subjects, not guinea pigs–save the cutie pies and buy cruelty-free!), and take my first-ever stab at making a lo mein sauce! Well, as it turns out I shocked myself (and probably everyone else) with how good it turned out! I am giving myself a big “A” PLUS on this one. If you want to boost your culinary GPA, I encourage you to give it a try!
Lo Mein with Rice Noodles
- 1 box wide rice noodles
- 2 small/medium heads of broccoli
- 1 red bell pepper
- 1 orange bell pepper
- 1 sweet white onion
- 2 jalapenos
- 4 c snap peas
- 2 packages shitake mushrooms
- 4-8 cloves of garlic FOR THE SAUCE
- 1/4 c liquid aminos
- 1/4 c low sodium soy sauce
- 1/4 c rice vinegar
- 2 tbsp agave
- 1 tsp Sriracha chili sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder FOR TOPPINGS
- 1 tbsp tuxedo sesame seeds
- 1/4 c cilantro leaves
- 2 limes
1. Cook the noodles according to the package. Make sure to rinse under cold water when they are done and set aside.
2. Chop the brocolli into florets. Slice the bell peppers and onion. Seed and chop the jalapenos. Juice the lime. Mince the garlic.
3. Stir together the sauce and cut the limes into wedges.
4. In a large wok, combine all of the vegetables, mushrooms, and lime juice and cook over medium heat (adding vegetable broth, 1 tbsp at a time to prevent sticking, and stirring often until mushrooms release their liquid and most of the liquid evaporates. Toss in the noodles and sauce and stir to combine.
5. Top with a sprinkle of sesame seeds, a pinch of cilantro, and a squeeze or two of lime.