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Gluten-Free Lo MeinImage for illustration only
Dairy-freeGluten-freePeanut-freeNut-freeContains sesame

Gluten-Free Lo Mein

A classic, comforting Asian-inspired dish featuring delicate rice noodles tossed in a rich glaze of tamari, fresh ginger, and toasted sesame oil. This masterfully balanced creation marries refined sweetness with a hint of warmth, offering a satisfying gluten-free journey into Oriental flavors.

Prep
15 min
Servings
4
Difficulty
Medium
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Answer first

What to know about Gluten-Free Lo Mein

Handmade Chinese-style lo mein with springy noodles wok-tossed in a glossy sauce that balances deep umami and delicate sweetness, finished with a whisper of sesame. Serve as a main or side; meat-based, gluten-free, and dairy-free.

Timing
35 min
Serves
4
Dietary notes
Dairy-free, Gluten-free, Peanut-free, Nut-free

⚠️Before cooking, check ingredient labels and cross-contact risk for your dietary needs.

This is not medical advice. For allergies or dietary restrictions, always confirm with your healthcare provider.

Instructions

Servings:4
  1. 1In a large measuring jug or bowl, combine the tamari and cornflour and whisk until the mixture is completely dissolved.
  2. 2Add rice vinegar, rice wine, sesame oil, brown sugar, ginger, garlic powder, dry onion and stock, and beat until the mixture is smooth.
  3. 3Stir in one tablespoon of chopped green onion and set the sauce aside.

Nutrition

Calories
140
Protein
5.6g
Carbs
22.4g

Chef tips

For a vegetarian version, substitute chicken with tofu or additional vegetables.

Culinary reasoning

A classic, comforting Asian-inspired dish featuring delicate rice noodles tossed in a rich glaze of tamari, fresh ginger, and toasted sesame oil. This masterfully balanced creation marries refined sweetness with a hint of warmth, offering a satisfying gluten-free journey into Oriental flavors.

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4
Cook the noodles according to the package instructions, then mix with 0.5 teaspoon of sesame oil, cover and set aside.
  • 5If using chicken, coat the slices in cornflour in a small bowl.
  • 6In a non-stick wok or large pan, heat enough oil to cover the bottom with a thin layer of oil.
  • 7Add the chicken and cook over medium heat, stirring often until it no longer looks pink (about 8 minutes).
  • 8Pour the sauce over the chicken and stir until the sauce begins to boil and thicken.
  • 9Add the cooked noodles, and stir to coat them in the sauce.
  • 10Place the remaining chopped green onion on top and serve immediately.

    • Ingredients

    • 6 tablespoons tamari (or gluten-free soy sauce, check label)
    • 1.5 tablespoons cornstarch (or arrowroot)
    • 3 tablespoons rice vinegar
    • 1.5 tablespoons rice wine (or more rice vinegar)
    • 1.5 teaspoons toasted sesame oil
    • 3 tablespoons packed light brown sugar
    • 1 tablespoon fresh minced ginger (or 1.5 teaspoons ground ginger)
    • 1 teaspoon garlic powder
    • 1 tablespoon dried minced onion (or 1.5 teaspoons onion powder)
    • 3/4 cup chicken broth (or vegetable broth, check label)
    • 1 fresh green onion (chopped)
    • 12 ounces dried rice noodles (or gluten-free spaghetti or linguine, check label)
    • 0.5 teaspoon toasted sesame oil
    • 1 pound boneless, skinless chicken breast (thinly sliced, optional)
    • 1 tablespoon cornstarch (optional)
    • Neutral cooking oil (such as grapeseed or canola, check label)

    Nutrition

    Calories
    140
    Protein
    5.6g
    Carbs
    22.4g

    Chef tips

    For a vegetarian version, substitute chicken with tofu or additional vegetables.