I'm drooling as I type and wishing I had made a massive batch of this lo mein. At the same time... this is exactly why I make exactly enough for myself and my husband, because I know me well enough to know I will eat until I'm sick. My weakness is and has always been pasta. In any shape or form. I have zero self control. I have to make the exact serving size that I want so when it's gone, it's gone.
I used to make this often but I always ran into the problem of gluten-free noodles and how they made a gluten-free lo mein taste too fake. I decided yesterday that this week I am doing an entire week of Chinese fake-out recipes because it's an area where I typically indulge and one of my favorite ways to create new recipes is to take over-the-top, carb-filled, high-fat, processed deliciousness and come up with recipes that are not only gluten and dairy free, but don't taste like "knock off" versions. They are an adequate substitute for the fully carb-loaded and fatty versions. Don't get me wrong, I am going to indulge in the take out version of these meals sometimes, but having a great "fake out" recipe on hand is the BEST way to stay on track with your calories.
Of course, you can add chicken or shrimp to this meal to add some extra protein! Shrimp is my favorite add-in but tonight, our freezer stash is looking sad. Which I'm totally fine with. This vegetable version doesn't taste like it's missing a single thing.
OK. THE NOODLES.
I was really excited about this one because I typically use gluten-free spaghetti noodle, and the sauce tends to sit right on top the noodle. It's not bad, it's just not as "greasy" tasting as I like when I'm getting Chinese food. Our grocery store was bare today which actually ended up being a good thing. I tend to shy away from rice noodles because the brands I've tried fall apart if you look at them the wrong way. Seriously. Was that a little too much sarcasm in your eye brow lift? BAM. All the rice noodles just broke into tiny pieces.
I found the brand Tinkyada today! On the packaging they claimed to be great for pad thai which needs to hold up in a similar way and it even boasted right on the front that they do not break apart. Naturally, as the rest of us gluten and dairy free people are, I was skeptical. But these noodles were freaking great! The best part - rather than the sauce sitting on top of the noodles, it absorbed the sauce EXACTLY like you want.
This dish is easily less than half the calories of the regular dish but you do not have to sacrifice flavor here. You get that delicious "greasy" taste. I'm aware that it sounds weird to call it a greasy taste but when I get Chinese food, that's exactly what I want to feel like I got a gooooood dose of cheat meal food! This recipe takes care of that, without the extra calories. AND IT COMES TOGETHER IN 15 MINUTES. So good.
Give this a try and let me know what you think. As always, follow me on Facebook and Instagram - I appreciate your support!!
Ingredients:
1 lb rice noodles (or your favorite gluten-free noodles)
1/2 cup julienne carrots
2 cups shredded cabbage
1/4 cup green onion, chopped
3 tablespoons oyster sauce
1/4 cup low sodium soy sauce (gluten-free)
2 tablespoons sugar
1 teaspoon apple cider vinegar
1 tablespoon minced garlic
1 teaspoon dried ginger
1/2 teaspoon pepper
1 tablespoon sesame oil
Directions:
1. Cook pasta as the package directs. When you drain, run cold water over the noodles to stop the cooking process. Add a splash of oil to stop the noodles from sticking. Leave in the strainer.
2. While the pasta is cooking mix the sauce. In a small bowl, combine oyster sauce, soy sauce, sugar, vinegar, garlic, ginger, pepper, and sesame oil. Set aside.
3. In the same pot, saute carrots and broccoli until fork tender. I use a little extra soy sauce for liquid rather than oil to reduce the fat and calories. When the vegetables are almost fork tender, add cabbage and continue to saute.
4. Add noodles back to the pot. Cover in the sauce and cook on high heat until everything is combined. Top with green onion and serve.