Are lo mein noodles gluten free?

Most lo mein noodles are not gluten-free. They're made with a mixture of wheat flour, water, and salt, although the ingredients can vary across brands. Since you can make this lo mein recipe with any type of egg noodle or even spaghetti, you can certainly use your favorite brand of gluten free pasta. There are also some gluten-free lo mein noodles on the market, although you may need to shop online or visit a Chinese grocery store to find those.

Can you use chow mein noodles instead?

Yes and no. Technically, you can use chow mein noodles but they are fried first to give them a slightly crunchy texture and nutty flavor. Lo mein noodles are soft and tender, perfect for soaking up lots of sauce. Chow mein noodles would still taste good, but the texture and flavor would be quite different. I recommend using spaghetti or other types of egg noodles over using chow mein noodles.

Where can you buy lo mein noodles?

That really depends on your local area. If you have a good local Asian market, you'll be able to find lots of different types of noodles, even fresh lo mein noodles. If you are shopping at a regular grocery store, you may be able to find dried noodles in the Asian food section. If those options are not available, consider shopping online, using ramen noodles (without the seasoning pack, or using whichever egg noodles or spaghetti you can find.

Lo Mein Noodles

Name: Lo Mein Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 2 tablespoons soy sauce, regular or low-sodium; 1 teaspoon dark soy sauce; 1/2 tablespoon black vinegar (or rice wine vinegar); 1 teaspoon sesame oil; 1 1/2 teaspoons honey; 1/2 teaspoon fresh ginger, grated; 6 ounces lo mein noodles (or any egg noodle or spaghetti), fresh or dry; 1 1/2 tablespoons sesame oil; 2 cloves garlic, minced; 2 cups cremini mushrooms, sliced; 1 cup broccoli florets; 1/2 cup carrots, julienne cut; 1/2 red bell pepper, sliced; 3 cups baby spinach or bok choy; sesame seeds (for garnish)

Description

These Lo Mein Noodles are packed with a variety of fresh veggies and ready to serve in less than 15 minutes! It is better, healthier, and faster than ordering take out. Plus, you can easily customize it by adding in your favorite protein or keep it vegan.

Ingredients

For the sauce:

2 tablespoons soy sauce, regular or low-sodium
1 teaspoon dark soy sauce
1/2 tablespoon black vinegar (or rice wine vinegar)
1 teaspoon sesame oil
1 1/2 teaspoons honey
1/2 teaspoon fresh ginger, grated

For the noodles:

6 ounces lo mein noodles (or any egg noodle or spaghetti), fresh or dry
1 1/2 tablespoons sesame oil
2 cloves garlic, minced
2 cups cremini mushrooms, sliced
1 cup broccoli florets
1/2 cup carrots, julienne cut
1/2 red bell pepper, sliced
3 cups baby spinach or bok choy
sesame seeds (for garnish)

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Instructions

In a small mixing bowl, whisk together the soy sauce, vinegar, sesame oil, honey, and ginger. Set aside.
Cook the noodles according to package instructions. Drain and set aside.
Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, broccoli, carrots, and bell peppers. Stir fry until slightly tender, about 3 minutes.
Stir in the spinach and cook for 2-3 minutes until the spinach wilts.
Stir in the cooked noodles and sauce. Toss to combine.
Sprinkle sesame seeds on top and serve.

Notes

How to store: Cooked noodles are best served fresh. If you have leftovers, allow them to cool to room temperature first, then, transfer to an airtight container and store in the fridge for 3-4 days.

How to reheat: Reheat these vegetable noodles the same way you cooked it — on the stovetop over medium heat, stirring frequently until warmed through. You can also pop it in the microwave on medium heat in 30-second intervals.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Noodles
Method: Stir Fry
Cuisine: Chinese