Gluten-Free Vegetable Lo Mein

local_grocery_store Ingredients

• 8 oz gluten-free spaghetti, cooked according to package instructions
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 carrots, julienned
• 2 bell peppers, sliced
• 1 cup snow peas
• 3 tbsp gluten-free soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 3 green onions, sliced
• 1 tbsp sesame seeds, toasted

restaurant_menu Method

1. 1.Heat sesame oil in a large skillet or wok over medium heat.
2. 2.Add minced garlic and grated ginger to the skillet. Cook for 1-2 minutes until fragrant.
3. 3.Add julienned carrots, sliced bell peppers, and snow peas to the skillet. Cook for 3-4 minutes until vegetables are slightly tender.
4. 4.In a small bowl, whisk together gluten-free soy sauce, rice vinegar, and honey.
5. 5.Add cooked gluten-free spaghetti and the sauce mixture to the skillet. Toss everything together until well combined and heated through.
6. 6.Garnish with sliced green onions and toasted sesame seeds.
7. 7.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to add your favorite protein such as tofu, shrimp, or chicken.
• chevron_rightYou can customize the vegetables based on your preferences.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.