Chinese food has always been one of my favorites. Luckily it happens to be a food that is in most cases naturally gluten-free. You do sometimes have to worry about wheat noodles or soy sauce, but it is one food category that is very easy to convert with some gluten-free options. That being said, stir fry is a great dinner option you can make on the week nights that is both gluten-free and easy! One of my best friends, Alexis Wafer, happens to be vegetarian and someone who looks out for gluten-free options too. This recipe is given in full credit to her with a few gluten-free adaptions made by myself. Enjoy!
- Prep your vegetables by cutting and chopping them up. Stir fry is a quick dish so you need to have all your prep done and close by.
- Boil water according to directions on lo mein package and then add your noodles. Noodles should be thoroughly cooked in about 2-3 minutes on high heat. Drain and rinse noodles in cold water.
- Cook up your rice and beans. The rice will be mixed with the stir fry at the end and the beans will be put the frying pan last.
- Prep your frying pan with some oil and toss in the vegetables. High heat on the stovetop. Carrots and onions take longer to cook so throw them in first. Then throw the lo mein noodles and seasoning in to finish it off.
- After about 3 minutes of cooking the vegetables, add the noodles and seasoning. Add beans and faster cooking vegetables (like peas and green beans). Add any sauce you'd like. Give it another minute and continually stir it up.
- Put onto a plate and add the rice. Stir. Pour into a bowl. Enjoy!
What's your favorite type of Chinese food? Comment below!