Gluten Free Chicken Lo Mein
When you have to go gluten free there are things you long for. My list is quite extensive but with my love of Chinese food, lo mein is one I've been pining for. So I decided to make it! I'm one of those dorks that reads tons of recipes and takes a little bit from each to make what I think is the closest thing to takeout I could possible make. Though I may add some liquid amino acids next time (aka MSG) to make it totally authentic to Americanized Chinese takeout lol!
I must confess, I was so excited about making this and how great it tasted that I totally forgot to take pictures until after J and I devoured over half of it. So my pictures aren't so great and they're of the leftovers. Bur I think that alone speaks to how good this is!
You don't have to have a wok to make this recipe, but it won't taste as close to takeout as a good seasoned wok. As I've mentioned I adore Chinese food, so investing in a wok made sense for me, and it was another cooking thing I could geek out with. Anyway, onto the recipe!
Gluten Free Chicken Lo Mein
- 3 chicken thighs, chopped (or 9 oz of raw chicken)
- 1 1/2 cups stir fry vegetables
- 8 oz gf spaghetti or gf soba noodles
- Peanut or vegetable oil
- Sesame oil for finishing
- Green onions for garnish
Marinade for Chicken
- 1 tbs hoisin sauce
- 1 1/4 tbs rice vinegar
- 1 tsp ground ginger
- 1 clove Garlic, minced
Stir Fry Sauce
- 4 tbs oyster sauce
- 1 tbs gf soy sauce (plus extra for seasoning veggies)
- 1/2 cup chicken or vegetable stock
- 1 tbs corn starch
- Put together marinade ingredients in a bowl or ziplock bag and add chopped raw chicken. Marinade for at least an hour.
- Prepare gluten free spaghetti per package instructions. Drain and set aside for later.
- Combine ingredients for sauce and set aside.
- Heat pan or wok on high heat and add enough oil to coat pan. Add chicken and stir continuously until browned. About 5 minutes. Remove from pan. (Chicken will be cooked again so don't worry about them being completely cooked through)
- Add veggies to pan, season with soy sauce to taste. I used a few dashes. Stir continuously until just cooked. 3 to 5 minutes depending on veggies used.
- Reduce heat to medium, add chicken, noodles, and sauce. Stir everything together and bring sauce to a boil. Simmer until thickened to your preference. I like my lo mein coated well without sauce pooling at the bottom, so it took me about 7 minutes.
- Add about a 1/4 tbs sesame oil and stir thoroughly. Add green onions for garnish and serve.
- Use frozen stir fry veggies to cut down on chopping.
- Use your stool while stirring to lower the energy demands.
This made my night and I so hope it makes yours! I promise I'll update this post with better pictures the next time I make it, which will likely be very soon.
♡ Squishes & Love ♡