I had to make a trip to one of my schools for paperwork, so I stopped at Publix on my way home. I browse through their unique items that I can’t buy at my local store, and I found thicker rice noodles AND gluten free hoisin sauce! These two items are necessary for homemade gluten free lo mein.
Now, I honestly didn’t follow a specific recipe, but you will need:
2 large chicken breasts, sliced
1 large onion, chopped
1 large bell pepper, chopped
Garlic powder
Ginger powder
Gluten free soy sauce
Canola oil
Sesame oil
1 package linguine rice noodles (16 oz)
1 package tricolor slaw mix
Hoisin sauce
Reduced sodium chicken broth, if needed/ desired
Toss the chicken and chopped veggies with garlic, ginger, and soy sauce to taste. I’d say I eyeballed about 1/2 to 1 full teaspoon each of the garlic and ginger and about one tablespoon of soy sauce. Set it aside to marinate while you prepare your noodles according the to package.
Stir fry the marinated chicken and veggies in roughly 2 tablespoons of canola or vegetable oil and about 1 tablespoon of sesame oil. The sesame oil really gives your lo mein that take-out flavor. Cook until the chicken is no longer pink, then drain the excess fat and oil.
Return your chicken and chopped veggies to the pot, pan, or wok, and add in the noodles.
Pour in the first half of the shredded slaw mix.
Pour in roughly 1/4 cup of hoisin.
Toss the noodles, chicken, and vegetables in the toss until thoroughly coated. Add more sauce as needed/ desired. If you notice the noodles getting too sticky, add some chicken broth. If you want a richer flavor, add some chicken broth!
Add the rest of the slaw and toss everything well. Once your lo mein looks well mixed, serve it up and enjoy!
