How To Make The Best Steak Ever And Survive The Zombie Apocalypse Making The Best Steak Ever – Get your favorite steak, hamburger, chicken or fish for grilling. – Add plenty of Zombie Cajun Hot Sauce along with some Tony Chachere’s to both sides of your meat – Enjoy what is now your new favorite […]
How to make naturally gluten free lo mein with the perfect quick and easy sauce and your favorite long noodles. Add vegetables, chicken or nothing at all!
This recipe is straight out of the brand new second edition of Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap, my very first cookbook. If you’d like to see inside the book, please click here for a preview video of every single page.
Plus, if you preorder by the release date of October 10, 2017, you’ll get tons of bonuses absolutely free, including a super popular flour blend calculator and $9.99 worth of gluten free meal plans. Click here for details on the bonuses. The free bonuses disappear after October 10, so hurry hurry!
Chinese take-out is just one of those things when you’re gluten free, isn’t it? It’s hard to come by in a restaurant, and it’s something most people tend to miss terribly once it’s out of reach.
I remember reading reviews of my very first gluten free cookbook from readers who said that they were so happy I loved Chinese food as much as they did, since the book is packed with recipes like lemon chicken, sweet and sour chicken and (you guessed it) gluten free lo mein. After reading those reviews, I thought: doesn’t everyone love Chinese take-out?!
Like most recipes for restaurant-style food, there’s more of the “good stuff” (or the bad stuff, depending upon how you look at it) than you might think. That’s why it tastes so good! The sauce in this recipe has a few different kinds of sugar (molasses, brown sugar and honey).
A word about the noodles
I usually make lo mein using Barilla brand dried gluten free spaghetti (my favorite brand of dried pasta—and that’s my totally unsponsored opinion!). My kids and I actually really love spaghetti. Even though all the pasta shapes are made using the same ingredients, somehow spaghetti always gets a “yes!” at dinnertime. My husband is just happy he’s being fed. Smart man!
But this time around, I used Thai Kitchen’s “straight cut wide rice noodles.” I would link to them, but Amazon.com seems to have stopped carrying the product.
I love that you can soak or boil the noodles before serving, which makes them perfect for any stir-fry, and they’re great for alfredo sauce. Plus, I’ve never found a dried gluten free linguine pasta that doesn’t taste terrible—including Barilla.
Additions, Subtractions, and Substitutions
Add chicken: If you’d like to add cooked chicken to your dish, just use the method for cooked, shredded chicken in my recipe for gluten free chicken taquitos. Or, you can cook 1 pound of ground chicken meat in a skillet with about 1 tablespoon of toasted sesame oil.
Add vegetables: My favorite vegetable to add to this dish is baby bok choy. Just separate the leaves of the bok choy and blanch it by cooking it in boiling water for about 3 minutes before draining it and putting it in ice water to stop the cooking immediately. For a super quick and easy vegetable addition, try defrosting frozen mixed vegetables.
Make vegetarian: Use vegetable stock in place of chicken stock. Done.
Make corn-free: In place of cornstarch, try using my gum-free gluten free flour blend or tapioca starch/flour.
Push Play ▶️ To Watch Me Make Gluten Free Lo Mein
Then, it’s your turn to make this quick and easy meal, and make it your own!
Don’t forget to preorder!
And don’t forget to pre-order the all-new second edition of Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap by October 10! Then, follow the instructions on this book page and submit your preorder receipt by October 10.
In case you missed it, I did a Facebook Live all about the new book and the bonuses. Watch it and catch up. For a sneak peek inside the book that you can download, including the Table of Contents and the Preface to the Second Edition (no purchase necessary!), just enter your email address below:
It’s the perfect gift for anyone who is health-conscious due to gluten allergies. This gift pack is enough pasta and sauce for 3 delicious meals, making it a great value! $ 47.95 Customer Reviews Loved it!, June 14, 2015 By HumanThinker – See all my reviews Verified Purchase(What’s this?) This review is from: Gluten-Free Three […]
This easy gluten free enchilada sauce is rich, smoky and packed with flavor—and just enough heat. It tastes like it came from your favorite Mexican restaurant!
This enchilada sauce is a little bit sweet, with just the right amount of smokiness, and it can make anything taste like an enchilada. And it makes your kitchen smell like an enchilada (in a good way). It takes less than 10 minutes to make, and it can be stored in a sealed container in the refrigerator for up to a week. You’ll always be moments of prep away from a hearty, crowd-pleasing meal. We use this sauce to make enchiladas, to serve on a random Taco Tuesday, or even just as a tomato sauce with ground beef over rice and beans.
The sauce begins with a simple gluten free roux, made of melted butter to which you add my simplest flour blend, which is an easy mix of white rice flour, potato starch and tapioca starch/flour. Simply whisk in the flour and cook briefly. You can also use superfine sweet rice flour alone to thicken the roux. I recommend against using cornstarch, as sauces thickened with cornstarch tend to separate and leak moisture as they cool. Next, whisk in the chicken stock, and cook until it thickens. Then add the spices and tomato puree, and stir to combine. That’s all there is to it.
Once you have the sauce prepared, making enchiladas is a snap: Just warm 10 to 12 of your tortillas of choice until they’re soft and pliable, either in the microwave or in a hot, dry cast iron skillet or pan. Grease a 9-inch x 13-inch baking dish, and set it aside. You can use whatever fillings you like. Lately, I’ve been shredding about 1 pound of cooked chicken (or cooked ground beef) and mixing it with about 1/2 cup of the enchilada sauce, 1/4 cup sour cream, a can of drained and rinsed black beans, and about 8 ounces of shredded cheese (a combination of Monterey Jack and sharp yellow cheddar is nice). Cover the bottom of the baking dish with about 3/4-cup of the enchilada sauce. Spoon some of the filling across the bottom half of a softened tortilla and roll away from yourself until closed. Place the filled tortilla into the greased pan, seam side down. Repeat with the remaining tortillas, placing them side by side in the baking dish. Pour the remaining enchilada sauce on top of all of the enchiladas and sprinkle with another 3 to 4 ounces of shredded cheese. Finish the dish by baking it in a 375°F oven or about 10 minutes, or until the cheese is melted and the sauce is bubbling.
If you assemble it all and cover it, the whole prepared dish will keep really well in the refrigerator for at least a day until you are ready to bake it. It also “freezes beautifully.”
About This Black Tie Mercantile SignatureTM Gift Box: Since 1978, Edward & Sons has been guided by the motto: “Convenience without Compromise”. Using simple, wholesome ingredients, Edward & Sons presents packaged foods for everyone to enjoy. Edward & Sons supports plant-based diets, organic agriculture, fair trade, and other sustainable practices. Now get a Black Tie […]
Celebrate a classic marriage of wheat-free tamarind and soy with a touch of the Wizard’s fiery magic. The Wizard’s ™ Organic Wheat-Free Vegan Worcestershire Sauce enhances all your favorite foods. $ 39.99 Customer Reviews 3 of 3 people found the following review helpful Great stuff., December 22, 2013 By Michelle Moore (North Waterboro, ME United […]