This is an easy, gluten free take on the popular restaurant dish. You can adjust to suit your own tastes - for instance double the veggies, or add chicken. We've included our favorite variations below. Servings 4 Prep Time 10 Cook Time 15


For the lo mein: 1 box gluten free spaghetti (regular or extra thin) - we like Barilla 2 tablespoons oil for high heat (like grapeseed) 4 cloves garlic, minced 4 cups sliced mushrooms 2 red bell pepper, sliced thin 2 carrots, peeled and julienned 2 c snow peas or sugar snap peas 6 cups fresh baby spinach (about 1-2 lb) SAUCE: 1/2 c gluten free soy sauce or coconut aminos 1 c veggie or chicken broth 2 tbsp sugar 2 tsp sesame oil 1 inch ginger root, grated fine 2 Tbsp Better Batter Gluten Free Flour OPTIONAL ADD INS: 1 lb Sauteed chicken breast, cut into 1 inch chunks OR cooked, peeled shrimp or green, drained Jackfruit water chestnuts bean sprouts 1 tsp or more of asian chili sauce or other hot sauce


In a small bowl, whisk together sauce ingredients, then set aside. Meanwhile, cook pasta according to package directions. While pasta is cooking, cook veggies - in a large skillet, heat oil over high heat. Add garlic, cooking for 1 minute. Quickly add mushrooms, bell peppers and carrots, and cook, stirring frequently, another 5 minutes - or until colors brighten and veggies soften. Stir in snow peas and spinach. Cook until the spinach has wilted, about 1-2 minutes. Quickly drain the cooked noodles and stir them into the veggies. Add the sauce mixture, gently tossing to combine and cook over high heat just until the sauce is absorbed and slightly thickened. Serve immediately.