Growing up, my mom had a close-knit group of friends that I affectionately referred to as aunties; Aunty Irene, Aunt Zonia, Aunt Priscilla etc. you get the idea… For the first 5 years of my life I had no clue they weren’t technically her siblings. But there it was; my mom was a charismatic ex-patriate who had rebuilt sibling-like bonds and scattered nets far and wide to bring together like-minded women raising young children around the neighborhood. It was a strong sisterhood. And all the sisters loved to cook and get together on Fridays (think 8-10 children collectively) to enjoy a cup of coffee and a whole bunch of things to eat.
Aunty Irene was famous for her flank steak Lo Mein. It was to die for. Oodles of warm noodles with perfectly cooked steak and a slightly tangy soya sauce marinade. I still remember it 20 years later as the best noodles I’ve ever had. She was married to an Asian guy and had Chinese food down to a science. Her dishes were LEGIT.
I was looking for a way to use that inspo and create an easy to follow Lo Mein recipe that has gluten-free noodles; either spaghettini or ramen noodles would do. Tip: easier to find GF spaghettini that’s rice-based. But really guys, you could use vermicelli rice noodles or any noodle you want. And here’s the real magic: keepin’ it interesting with non-conventional veg is what I do. I added: chopped asparagus spears, broccolini, red and yellow bell peppers, shallots (for a ton of flavor) and I’ll also give you some more ideas on other vegetables you may add.
Instead of gluten (and sodium) laden soy sauce, opt for a light Tamari sauce that’s both; gluten free and lower in salt. They’re also easy to find pretty much anywhere. I mixed it with a bit of vinegar (to get that tangy taste I remember so well) and spicy sesame oil for a finishing touch. Dynamite. Total dynamite. And ALL real food ingredients you can feel good about.
I promise you it’s better than take-out. No GMO’s, MSG, canola oil, excess sodium, or other unknowns that make it into your every day food. Hint: it’s an excellent potluck dish. Potluck points, guaranteed! 20 mins or less prep time. Total win-win!
Veggie Loaded Lo Mein
Ingredients
- 8 ounces of your choice of: lo mein egg noodles, GF spaghetti, or uncooked ramen noodles
- 1 tbsp spicy (or regular) sesame oil OR extra virgin olive oil
- about 3 cups of chopped veggies, I used: oyster mushrooms, shallots, broccolini, asparagus spears, red and yellow bell peppers, carrots, etc. You could also add bok choy, snow peas, spinach, etc.
- 3 cloves of finely minced garlic
For the Sauce:
- 2-3 tbsp of tamari sauce (aged, gluten-free soy sauce)
- 1 tsp of sesame oil
- 1 tsp of coconut sugar or pure maple
- 1/2 tsp white vinegar
- 1 tsp of sriracha (optional)
Instructions
- Whatever noodles you decide to use; follow the cooking instructions listed on said package. Just make sure to always drain them well… and if you can, rinse them with cold water for added firmness! 😉
- Heat olive or sesame oil up in a wok or skillet and add the garlic, stir often (it burns easily) and then throw in ALL the veggies. Stir  and cook for about 4-5 minutes, or until softened.
- Toss in the noodles into the pan, stir well. Finally, throw the sauce into the pan. Give it a good stir to integrate, serve hot! Top with a sprinkle sesame seeds. Enjoy! xx
By: Aleyda/ The Dish On Healthy
