Gluten Free Vegetable Low Mein
Turning a classic lo mein dish into a delicious gluten-free family favorite
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.