Whenever I go to a Chinese restaurant, my family and I always eat family style. We love to share and eat everything off the menu. One item that is a must-order for us is the low mein. Sometimes we get it with chicken sometimes with just veggies. Being gluten-free it’s hard to find one to order out. So I created a Gluten-Free Vegetable Low Mein that your family can enjoy.
I found a gluten-free ramen noodle at Thrive Market and it’s so good you can’t even tell it’s gluten-free. They are made of rice and so tasty. You want to but one pack per person feeding. Click Here to shop Thrive Market and receive 25% off your first purchase.
Related Post: What is Thrive Market and How Can it Save You Money?
This dinner is simple and really fast to whip up on those busy weeknights which is what I love. Plus it’s packed with a ton of flavor.
Don’t have arrowroot flour, use corn starch instead. If you can’t find oyster sauce, sub for additional coconut aminos. You can also use any gluten-free soy sauce you have on hand, I just prefer coconut aminos. Lastly, if you can’t find the gluten-free ramen noodle, use gluten-free spaghetti. All will work just fine and give you the same taste.
Enjoy and be sure to tag me on Instagram. Love seeing your creations.
Xo,
Natalie
Gluten-Free Vegetable Low Mein
Gluten Free Vegetable Low Mein
Ingredients
- 4 packs of Lotus Foods Gluten-Free Ramen Noodles
- 1 celery sliced
- 3 scallions chopped
- 1/3 cup shredded carrots
- 1 zucchini sliced lengthwise then sliced
- handful snowpeas
- 1 garlic minced
- avocado oil for cooking
- For the sauce:
- 1/4 cup coconut aminos
- 2 tbsp gluten-free oyster or sub for 1 tbsp more coconut aminos
- 2 tbsp vegetable broth
- 1 tbsp arrowroot flour
- 1 tsp chili sauce siracha
- 1 tsp maple syrup
- 1/2 tsp sesame oil
Instructions
- In a wok, heat up a little avocado oil and add the garlic and cook for 15 seconds, then add the zucchini. Cook for about 5 minutes.
- In a large saucepan, cook the noodles according to the package and drain once al dente.
- Add the carrots, snow peas, and celery and cook for another 4 minutes.
- Add the drained al dente ramen noodles and sauce and cook for 1-2 minutes until the sauce thickens.
- Top with scallions.
- Serve and enjoy.