The one unhealthy food I crave on a regular is Chinese food. I had never experienced authentic Chinese cuisine until I met my husband. So when I had it for the first time, I love it and I’ve been hooked ever since. The problem with this is that most Chinese food is not gluten free and it is filled with way too much sodium. So after eating one meal, it is bloat city for me.
One of my favorite Chinese dish is vegetable lo mein and since I crave it so often, I decided to create a healthier gluten free version that can be made at home. This meal is so easy and it is something quick you can whip up on a weeknight. You will feel as if you actually got take out.
- 1 8oz. pack rice noodles (I use Lotus Foods)
- 1 cup shelled edamame
- 2 cups fresh broccoli florets
- 2 cups sliced baby portabella mushrooms
- 1/2 cup shredded carrots
- 1/4 yellow onion sliced into strips
- 2 tablespoons avocado oil
- 2 garlic cloves
- 1 teaspoon fresh grated ginger
- 1/2 cup tamari
- 1 teaspoon siracha
- 1 teaspoon toasted sesame oil
- 2 tablespoons coconut nectar
- 2 tablespoons fresh lemon juice
Boil edamame on high for 5 minutes then remove from water with a slotted spoon and place into a bowl. Set aside. Boil noodles in the edamame water according to package instructions. While noodles cook, make the sauce.
Mince garlic into a small mixing bowl then place the rest of the sauce ingredients into the bowl with garlic and whisk until combined.
Pour avocado oil into a pan and set to medium heat. Once oil is heated, place broccoli, carrots, onion, and mushrooms into the pan and let them sauté for approximately 5 minutes. After 5 minutes, place the lid on the pan and let veggies cook for another 5 minutes.
After veggies have cooked through, pour in sauce and edamame and turn to medium high heat until sauce begins to boil. Let sauce boil in veggies for 5 minutes then pour in rice noodles and stir until sauce is coated. Serve alone or with a preferred protein. Sprinkle with sesame seeds for garnish.
Lo mein will keep in the refrigerator for up to 5 days.