Before going gluten-free, big A and I loved swinging by our favorite Chinese food place and grabbing some egg rolls and lo mein every once in awhile. I’d be lying if I said I didn’t miss it and, finally, after over 2 years, I’m able to dig into a delicious plateful.

I was so surprised at how incredibly easy lo mein is to throw together, and this will definitely be a dinner making its appearance on our table again soon.

For the noodles, you can really use your favorite brand of gluten-free spaghetti noodles. I used these, and they turned out wonderfully. I would really recommend using a rice based pasta. Corn and quinoa tend to be a little too mushy for my liking.


So, here’s what you’ll need

1 pack (16 oz) Gluten-free pasta
2 lb boneless/skinless chicken breast, cut into cubes
1/2 cup julienne carrots
1 cup mushrooms
1 head broccoli, cut into florets
3 cloves minced garlic
1 can (15 oz) whole baby corn
1 can (8 oz) water chestnuts
1 cup snap peas
4 tbsp ketchup
4 tbsp white wine vinegar
1/4 c. gluten-free soy sauce

1. Cook pasta according to package (al dente).
2. Heat 1 tbsp olive oil in wok or large skillet over medium high heat. 
3. Add chicken and all fresh veggies to skillet, and cook for 7-10 minutes, or until chicken is cooked through. 
4. Add canned veggies and drained pasta. 
5. In a small bowl, combine ketchup, vinegar, and soy sauce. Whisk until mixed thoroughly, and add to skillet.
Until next time,

Savannah is a full-time mom of two, and can often be found outside on one of her various adventures. She enjoys carving her own path through natural and holistic living, as well as discovering ways to use food as medicine.